It's Friday... you know what that means!

So, yes it is Burger Friday, but guess what?! This week you get TWO recipes… the original Recipe, and then the “let’s make it a burger” one! Yay! This post is near and dear to my Hubby since Chicken Parm is his absolute Favorite. So without further ado…


Yes, that’s Bri’s thumb in the picture… he just couldn’t keep his hands off his plate so I could take a picture.

Chicken Parmesan by Rachael Ray
1 cup flour
2 eggs (beaten)
½ cup Italian breadcrumbs
½ cup grated Parm
Small Bunch of flat leaf parsley (finely chopped)
EVOO
S&P
4-6 Chicken Breast Cutlets (depending on how many you’re feeding)
1 Ball of Fresh Mozzarella
Big bunch of Basil
Jar of your favorite marinara (unless you want to go crazy and make your own!)
½ lb of angel hair pasta

Preheat your broiler

Set up three pie pans on your counter; one with flour, one with eggs, and one with the bread crumbs, parm and parsley. Coat the chicken in flour first, then eggs and then breadcrumb mixture… Make sure you use one hand for dry and one for wet ingredients or you’ll end up with fingers glued with goo…. Not a pleasant experience.
Put about 5 tbsp of EVOO over medium head in a large skillet. Cook only 2 chicken cutlets at a time to keep the oil at the right temp, for about 4-5 minutes on each side.

Meanwhile, get your sauce heating in a small sauce pan, and boil some water for your angel hair. Don’t forget to SALT that pasta water!
When the cutlets are done, put them on a plate lined with paper towels, to soak up extra oil.

Grab a casserole dish and put a layer of sauce on the bottom. Add the chicken cutlets and a bit of sauce on each one. Then put big slices of fresh mozzarella on each cutlet. Place them under the broiler to get the cheese melty and then sprinkle with Basil. Serve on top of a nest of Angel hair and DIG IN! yum.

Next up… let’s make this baby a burger!

Here’s the line-up, minus the Italian seasoning… the thyme was in the original recipe, but didn’t work so well, in my humble opinion so I switched it. The end.



Chicken Parm Sliders by Rachael Ray tweaked by yours truly
EVOO
S&P
1 pint cherry tomatoes
A bunch of basil (finely chopped)
1 ½ lbs ground chicken
2 Tbsp Italian seasoning
1 cup Panko breadcrumbs
½ cup grated Parm
A small bunch of flat-leaf parsley (finely chopped)
4oz fresh mozzarella
8 slider rolls

Grab a small sauce pan with a tight fitting lid and heat a couple tbsp EVOO over medium-high heat, cover pot and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up the sauce with the back of a wooden spoon and season tomatoes with S&P. Let the sauce thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.

Don’t forget to pop the slider rolls under the broiler to get them nice and toasty!


Meanwhile, season the chicken with Italian seasoning, and S&P. In a pie dish, combine breadcrumbs with parm and parsley. Divide the chicken mixture into 8 small patties and coat them in breadcrumbs, pressing to make ‘em stick. Heat a tbsp EVOO in a large skillet over medium heat. Cook patties till they’re golden brown, about 3 min on each side, adding a slice of the mozzarella at the last minute to get it melty.

To assemble, place a spoonful of sauce on the bottom bun, then the patty, then some more sauce! Grab some napkins and Enjoy!



Also… I love natural light. Now that I’ve made my patio an enjoyable space, maybe my food pictures won’t be so dark and gloomy. Yay for good lighting!

Love,
Candace