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Old 08-01-2016, 05:24 PM
ChowderMan ChowderMan is online now
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Default Chicken & Spinach Parm

this originated at momontimeout.com - quick, easy and veddy succulent!

advance work:
- count your chicken chunks. I used four for two people.
- open a jar of tomato sauce - type & trend to one's preference. I used a half qt size for two people
- chop some baby spinach leaves to 1/2 inch pieces, or so. about half a cup (raw) per chicken chunk
- grate real Parmesan cheese on the fine side of a box grater. don't even think about the sawdust in the green can. about 3 tablespoons per chicken chunk. mix the Parmesan with panko bread crumb - 3:1 bread crumb to cheese by volume. I used one cup bread crumb for four chicken chunks.
- coarse grate mozzarella - about 1/4 cups per chicken chunk.
- fire up / pre-heat the broiler

chicken breast filets - pounded flat to about 1/2 inch
salt&pepper

"coat" - liberally - with panko/cheese mixture;
I poured the smidge of left over mix over the sauted chicken at the flip

about 2-3 minutes on a side in a hot pan w/ oil to brown.
- do not over cook the chicken at the saute part. unless you're fixing a rubber chicken convention dinner . .

remove chicken from pan to rest.
drain off any excess fat/oil from the pan.

put about half the tomato sauce in the pan bottom
plunk in - single layer - the breaded chicken
spoon a bit of sauce over each chicken chunk to help adhere:
layer of chopped spinach
then
layer of grated mozzarella
spoon any remaining tomato sauce in the gaps if you wish; drowning the chicken is not required or recommended.

under the broiler for 3-6 minutes.

I let mine go until the mozzarella browned a bit. adds crunch&flavor.

for a 'one pan prep': use a pan suited to direct heat broiling - this rules out Pyrex, most ceramics, anything with plastic handles. I used cast iron.

cool only briefly - use a knife to cut around / separate the chicken chunks - the cheese wants everything to stick together in one mass and messes up all that careful spinach layering . . .

spatula onto plate for service - a garden salad with vinaigrette makes a good side.

Last edited by QSis; 08-05-2016 at 03:49 PM.
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Old 08-05-2016, 11:07 AM
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QSis QSis is offline
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Default Re: Chicken & Spinach Parm

So, CM, let me see if I have this right, because I'd like to make it:

For 2 people: I have two large boneless chicken breasts - I can cut each in half and pound each piece out.

Then sauté in oil, THEN bread with a panko/parm cheese mixture.

Place breaded chicken on top of some sauce in an oven-proof pan, and spread a little sauce on each piece. Then top chicken with chopped RAW spinach, then mozzarella and broil until cheese melts.

I'm liking this idea!

Lee
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Old 08-05-2016, 02:12 PM
ChowderMan ChowderMan is online now
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Default Re: Chicken & Spinach Parm

accccccccccck!

need mega edit! dunno where my brain went!

(1) the "pounding out" is simply to eliminate the thick-thin ala under/over cooked issue

(2) the cheesy breading is pre-saute. I know I was interrupted on composing that but Boy-O-Boy is that a colossal boo-boo.

sending edit corrections - me-no-kan-more-edit.. . .
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Old 08-05-2016, 03:47 PM
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Default Re: Chicken & Spinach Parm

Ohhhhhh, okay! And here I thought you invented a better way!

I will edit.

Thanks!

Lee
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Old 08-05-2016, 04:41 PM
ChowderMan ChowderMan is online now
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Default Re: Chicken & Spinach Parm

there is elsewherest a mini-thread on breading post saute....perhaps my brain got hijacked?

dunno. but if it sounds like a good story I'll stick with it (g)

thanks for the edit.
it is a good dish - and simple to boot!
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Old 09-14-2017, 06:42 AM
alexandradarex alexandradarex is offline
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Default Re: Chicken & Spinach Parm

Quote:
Originally Posted by ChowderMan View Post
this originated at momontimeout.com - quick, easy and veddy succulent!

advance work:
- count your chicken chunks. I used four for two people.
- open a jar of tomato sauce - type & trend to one's preference. I used a half qt size for two people
- chop some baby spinach leaves to 1/2 inch pieces, or so. about half a cup (raw) per chicken chunk
- grate real Parmesan cheese on the fine side of a box grater. don't even think about the sawdust in the green can. about 3 tablespoons per chicken chunk. mix the Parmesan with panko bread crumb - 3:1 bread crumb to cheese by volume. I used one cup bread crumb for four chicken chunks.
- coarse grate mozzarella - about 1/4 cups per chicken chunk.
- fire up / pre-heat the broiler

chicken breast filets - pounded flat to about 1/2 inch
salt&pepper

"coat" - liberally - with panko/cheese mixture;
I poured the smidge of left over mix over the sauted chicken at the flip

about 2-3 minutes on a side in a hot pan w/ oil to brown.
- do not over cook the chicken at the saute part. unless you're fixing a rubber chicken convention dinner . .

remove chicken from pan to rest.
drain off any excess fat/oil from the pan.

put about half the tomato sauce in the pan bottom
plunk in - single layer - the breaded chicken
spoon a bit of sauce over each chicken chunk to help adhere:
layer of chopped spinach
then
layer of grated mozzarella
spoon any remaining tomato sauce in the gaps if you wish; drowning the chicken is not required or recommended.

under the broiler for 3-6 minutes.

I let mine go until the mozzarella browned a bit. adds crunch&flavor.

for a 'one pan prep': use a pan suited to direct heat broiling - this rules out Pyrex, most ceramics, anything with plastic handles. I used cast iron.

cool only briefly - use a knife to cut around / separate the chicken chunks - the cheese wants everything to stick together in one mass and messes up all that careful spinach layering . . .

spatula onto plate for service - a garden salad with vinaigrette makes a good side.




This is a great technique to add extra spinach to your nutrition. I doubled the butter, flour, milk, and spinach to kind more sauce. Using freshly grated parmesan cheese kinds a big change in the taste.
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