You can make this with your favorite red sauce, or just use a jar (my favorite is Rao's, which isn't very expensive.)
Use a blend of cheese instead of just mozzarella to up the melting factor and give it a little more depth (I used a mixture of mozzarella and grated Parmigiano-Regginao).
Bribing the dog to go into the other room, makes preparation a lot easier
Italian Night Chicken Parmigiana
1 and 1/2 cups buttermilk,(note this is the time to use REAL buttermilk, not milk soured with juice or vinegar to get the enzymatic and bacterial tenderization you want from the buttermilk)
2 and 1/2 teaspoons minced garlic
2 Tablespoons kosher salt
1 teaspoon black pepper
With a sharp knife, split the chicken breasts in half horizontally, then pound them between pieces of parchment paper to about 1/2 inch thickness, which keeps them tender and juicy.
In a bowl combine the buttermilk, garlic, salt and pepper.
Place chicken in bowl of brine and turn until coated, then transfer chicken and brine into a clean zip lock bag. pressing out any air and put in the refrigerator for about 4-6 hours.
The 70 year old gas stove-
we have a doctrine of mutually assured destruction in place.
When you are ready to prepare dinner:
(1) Preheat oven to 425 F.
(2) Remove chicken from brine - pat dry with paper towels and set aside after discarding brine, then wash your hands thoroughly.
(3) Get a large sauce pan filled with water to heat for pasta.
(4) Heat a jar of pasta sauce in another pan until just gently simmering
(5) Get out a large skillet and place 1/4 to 1/3 cup (depending on how big your pan is, you are not deep frying but doing a gentle crisping saute) extra virgin olive oil in it and set aside
(6) Mix up 3-step coating.
Note: Use one hand for wet ingredients and the other hand for dry ingredients to keep it cleaner
Bowl (or pie plates) #1:
- 1/2 cup all purpose flour (add a little more if needed)
pinch of basil
-1 egg plus 2 teaspoons of buttermilk, whisked, depending on the size of the chicken breast, you can add an extra egg
-2 cups panko bread crumbs*
1/2 cup Parmigiano-Regginao
dash of pepper
Note: If you have half a loaf of Italian or french bread getting old, cut it into slices, leave out to dry overnight on the counter, then chop into chunks and process in a food processor into crumbs with the cheese and pepper.
Dip chicken in flour, followed by egg mixture, followed by crumbs. Set on a plate. Wash your hands again with soap and hot water.
When oil is 375 degrees, cook chicken, using tongs to get them into the pan, 2 pieces at a time, swirling the pan a little and using a thin, flexible spatula to keep chicken from sticking. If needed, add another Tablespoon of oil. When golden brown, (2 to 3 minutes) flip with spatula and fork and cook on other side until golden brown (about another two minutes) Remove to plate covered with paper towels to drain
Make sure your pasta water is about ready to get your pasta cooking (I use about half a box of spaghetti).
Place a thin layer of the warm pasta sauce in an 8 x 8 pan or casserole dish and top with chicken. Drizzle chicken with a little more sauce (don't drench it)and top with 2/3 cup of Mozzarella cut into 1/3 inch shavings PLUS 3 Tablespoons of Parmigiano-Regginao. Leave the edges of the chicken free of cheese to give it room to melt.
Bake until cheese is starting to melt (16 - 18 minutes) then place under the broiler for just a few moments until starting to brown. Top with shredded basil* and/or parsley and serve immediately.
*To get the shavings of basil as picture, place 10 basil leaves on top of one another, roll up like you would a cigarette, tightly, then cut from end to end like you would do a green onion, then detangle.