Awesome Dudes Awesome Chicken Parma
April 29th 2008 08:24
Alright people, Awesome Dude is going to show you how to make a bistro favourite.
Now I’m not a big fan of the Chicken Parma, unless I make it myself. So here it is.
What you need-
Two chicken breasts, free range of course
Packet of bread crumbs multi grain
Small red onion
One can of crushed tomatoes
Three cloves of garlic crushed
Dried thyme
Paprika or cayenne pepper
Salt n pepper
One egg beaten (to death)
Olive oil
Grated cheese
What you do-
Get your chicken breasts and cut off the tenderloins if they’re still on there, cut any other bit off that looks a bit dodgy. Put the tenderloins aside. Put cling wrap over the top of the breast and if you’ve got a meat tenderiser mallet type thing, then use the flat side and smash the thick part of the breast until it’s about one cm thick. You don’t have to flatten the pointy end of the breast, just make the thick part nice and even. Anyway, put your beaten egg in a bowl and put your breadcrumbs on a plate, add some paprika, thyme, and salt n pepper to the breadcrumbs. Dip the breast in the egg and then whack it in the breadcrumbs, flip it over a few times, get the breadcrumbs all over that sucker. Put it on a plate and refrigerate whilst you make the sauce. (Do the tenderloins too)
Alright the sauce, crush your garlic and chop your onion finely. Heat up a small saucepan throw in some oil and the garlic and onion, fry that up for a couple of minutes (you could also add mushrooms or capsicum or anything) then throw in the tomatoes. Run some water in the can swish it round and pour that into the saucepan. Salt n pepper and some thyme; simmer on a low heat for about ten to fifteen minutes stirring every couple.
Pre-heat your oven to about 180c. Heat up a fry pan with a touch of oil and throw on the chicken breasts and the tenderloins. Cook for 3 ½ minutes on both sides. Put the chicken on an oven tray, slap some sauce on top, then some cheese then a little bit of thyme. Whack it in the oven for about ten minutes. (Dip the tenderloins in the left over sauce and eat)
Serve with chips and veggies or chips and salad
Fun fact No61- I'm pure evil, I worship God.
Nomad (Awesome Dude)
Now I’m not a big fan of the Chicken Parma, unless I make it myself. So here it is.
What you need-
Two chicken breasts, free range of course
Packet of bread crumbs multi grain
Small red onion
One can of crushed tomatoes
Three cloves of garlic crushed
Dried thyme
Paprika or cayenne pepper
Salt n pepper
One egg beaten (to death)
Olive oil
Grated cheese
What you do-
Get your chicken breasts and cut off the tenderloins if they’re still on there, cut any other bit off that looks a bit dodgy. Put the tenderloins aside. Put cling wrap over the top of the breast and if you’ve got a meat tenderiser mallet type thing, then use the flat side and smash the thick part of the breast until it’s about one cm thick. You don’t have to flatten the pointy end of the breast, just make the thick part nice and even. Anyway, put your beaten egg in a bowl and put your breadcrumbs on a plate, add some paprika, thyme, and salt n pepper to the breadcrumbs. Dip the breast in the egg and then whack it in the breadcrumbs, flip it over a few times, get the breadcrumbs all over that sucker. Put it on a plate and refrigerate whilst you make the sauce. (Do the tenderloins too)
Alright the sauce, crush your garlic and chop your onion finely. Heat up a small saucepan throw in some oil and the garlic and onion, fry that up for a couple of minutes (you could also add mushrooms or capsicum or anything) then throw in the tomatoes. Run some water in the can swish it round and pour that into the saucepan. Salt n pepper and some thyme; simmer on a low heat for about ten to fifteen minutes stirring every couple.
Serve with chips and veggies or chips and salad
Awesome Chicken Parma
Fun fact No61- I'm pure evil, I worship God.
Nomad (Awesome Dude)
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