An old Italian favorite that’s perfect for anyone
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Hey guys! I am SO excited to post my first recipe for The Twin Kitchen!!! (insert ecstatic emoji here) I hope everyone is having a great weekend! It’s been cold and rainy here in Kentucky and this recipe that I’m posting today is one of the ultimate comfort foods for these kind of days. And since I LOVE Italian food, I thought it was the perfect idea to make one of my favorite Italian dishes: Chicken Parmesan. But this isn’t just any Chicken Parmesan, it’s the YUMMIEST Chicken Parmesan. And you won’t be disappointed! When the day is gray and cold, I just want to curl up with a delicious hot dish that warms you right up and Chicken Parmesan comes to mind first.
One of the reasons I love this dish is probably because Parmesan is my favorite type of cheese. I just love the combination of the nuttiness flavor with the saltiness. It just melts in your mouth! I could probably eat half of block of it if I wanted to….but I won’t since I will probably want to use it for actual recipes.
I usually get my Parmesan cheese from my local Kroger store. They have a gourmet cheese section that I LOVE. It’s my favorite spot in the store. I love cheese as much as I love pasta. I always like to pick one or two cheeses that I’ve never tried before. Just yesterday I bought Fontina cheese, which I’m surprised I haven’t tried yet. I heard Fontina is great for mac n cheese (another one of my favorites!). Speaking of which, I will be posting a recipe for that in a couple weeks, so stay tuned!
Back to the Chicken Parmesan. This recipe is easy to make and doesn’t require a lot of ingredients. This recipe is perfect to make on a Sunday and have leftovers for the rest of the week. And let me tell you, it made a LOT. This could last me until next Sunday and I eat a lot of pasta, so that’s saying something! It turned out SO delicious (of course, I knew it would!). I ate 2 big bowls of it and I’m not ashamed of it! It was yummy :).
Since this is my very first recipe for the blog, it’s also the first time I got to use my new camera! I was super excited to start using it! Before I purchased the camera, I did a little research on what other food bloggers started out with. Many of them mentioned the Canon EOS Rebel t5 or the t5i. I decided to go with the Canon EOS Rebel T5 Digital SLR Camera Kit with EF-S 18-55mm IS II Lens since it was a little less expensive. So far, I am loving it!
Yesterday, I practiced using the camera for a few hours while making the Chicken Parmesan and let me just say…photography is a lot harder than I thought! It is definitely hard work and you have to make sure you get the right settings for your photos to look good. But I had super fun doing it! I took a LOT of photos of the recipe and only chose a few that looked good. So, please bare with me as I will get better at taking food photos! Okay, I’ll just stop talking so you guys can start making this recipe!
- 1 tbsp Extra Virgin Olive Oil
- 2- 4 Chicken Breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg, whisked
- 1 medium onion, chopped
- 3 cloves Garlic, minced
- 2 medium tomatoes, chopped
- 1 15oz can of Tomato Sauce
- 1/3 cup heavy cream (or half & half)
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- 1 lb Spaghetti
- 8oz Fresh Mozzarella, sliced
- 3 tsp Basil, julienned
- Parmesan cheese to garnish (optional)
- 1. Pre-heat oven to 375.
- 2. Heat the oil in a large skillet.
- 3. Mix the breadcrumbs and Parmesan cheese in a medium bowl. Whisk 1 egg in another bowl.
- 4. Coat each chicken breast in the egg then the breadcrumb mixture. Transfer to the skillet.
- 5. Brown the chicken on both sides, about 5-7 minutes.
- 6. While the chicken is cooking, bring a large pot of water to a boil. Once chicken is browned, set aside.
- 7. Heat another tbsp of oil in the skillet.
- 8. Add the onion and garlic to the skillet and cook until translucent and fragrant. Add the chopped tomatoes, tomato sauce, heavy cream, Italian seasoning, salt and pepper. Simmer for 20-25 minutes. (So all the yummy flavors come together!)
- 9. While the sauce is simmering, add the pasta and 1 tbsp of salt to the boiling water. Cook until al dente (about 8 minutes). Drain the spaghetti.
- 10. Transfer the spaghetti into an oven-safe dish. Pour half the tomato sauce over the pasta. Layer the chicken on top and pour the rest of the sauce. Add 2 slices of fresh mozzarella onto each chicken breast.
- 11. Bake at 375 for 20 minutes or until the mozzarella is all nice and gooey. Top with a little black pepper, more Parmesan cheese (if you want to) and garnish with Basil.
- 12. Cuddle up in your favorite cozy sweater and enjoy!