Aaron Hollman's Blog

Chicken Parmesan

Ingredients:

2 – chicken breasts
Flour
1/2 – tsp. salt
1/4 – tsp. pepper
2 – eggs
1/2 – cup bread crumbs (or cracker crumbs)
onion salt (to taste)
2 – Tbsp parsley
4 – Tbsp parmesan cheese
2 – tsp olive oil
1 – 8oz cans spaghetti sauce
6 oz – sliced mozzarella cheese

Wash chicken breasts. Pat dry with paper towels.

Mix flour, salt and pepper and set aside.

Mix crumbs, parsley, onion salt and parmesan cheese and set aside.

Dip the breasts in flour mixture then dip in egg. Next, dip the breasts in the crumbs mixture.

Brown breasts in oil over medium high heat. Reduce heat and pour spaghetti sauce over each breast until almost covered. Top with half the mozzarella cheese. Cover and let set for thirty minutes over medium to low heat. Add additional parmesan and mozzarella cheese if desired. Cover until cheese is melted then remove and let drain.

Serve on a bed of Italian pasta such as fettuccine, spaghetti, or linguine with parsley sprigs and extra sauce on the side.

Variations:

Try substituting parsley with italian seasoning (mixture of 1/3 oregano, 1/3 basil, 1/3 parsley)

Try adding garlic powder to the crumbs mixture to taste.

Try browning minced garlic (about 2 cloves) before browning the chicken breast.

Instead of spaghetti sauce, try a mixture of spaghetti sauce and sun dried tomatoes.

Any combination of the above.

Food Safety:

Be sure to wash hands, utensils and countertops after handling or touching raw meat.

Be sure the chicken is at least 180ºF internal temperature.

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Mmmmmm, Awesome Goodness!

This recipe is an old secret recipe of mine and it is awesome! Don’t share it with anyone, kay?

Ingredients:

1 Medium onion (chopped)
3 Tablespoons vegtable oil (for sauteing)
7 Cans tomato sauce (56 oz. total)
2 1/2 Cups white vinegar
4 Tablespoons packed, brown sugar
4 Tablespoons granulated sugar
2 Tablespoons salt
2 Tablespoons black pepper (freshly cracked if available)
2 Tablespoons paprika
2 Tablespoons chili powder
4 Tablespoons molasses
1 Cup orange juice
2 Tablespoons Liquid Smoke
8 Tablespoons brown mustard

Optional Ingredients:

1 cup whiskey
Cayenne pepper (to taste)
Garlic powder (to taste)

Preparation:

In a large, heavy bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 – 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for at least 4 hours. (This removes much of the acidity from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of the food processor or blender.

This will keep for 2 weeks covered in the fridge.

Notes:

I usually vary from this recipe depending on how I want it to taste. The original recipe called for four large onions, but I felt this to be too much so I reduced it down to one medium onion.  I like to keep mine on the stove for a little longer to make the sauce thicker, but this is totally up to you. Also, you don’t need a blender or a food processor if you have a strainer. Just pour the sauce through the strainer and throw out the onion chunks.

Tips:

When adding the molasses and mustard, spray the spoon with PAM first. This will allow them to more easily slide off the spoon, especially the molasses.

How to Avoid Onion Tears | eHow.com

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(most ingredients are estimates. Feel free to adjust according to taste)

1 – Fryer chicken
1 – Can good beer (not that watered down crap like Bud Light) *do not adjust
1 – tsp Basil
1 – tsp Oregano
1 – tsp Garlic
1 – Tbsp Teriyaki Sauce
1 – Tbsp Worcestershire Sauce
1 – Tbsp Liquid Smoke
Chicken Rub
Mesquite Seasoning
Wood chips
Barbecue sauce (for serving on the side)

Open beer and drink half of it (we don’t want to waste it now). Put the other half in a metal can. (DO NOT USE A GLASS BOTTLE FOR THIS!) Add the Basil, oregano and garlic to the beer. Set aside.

Mix the Teriyaki sauce, Worcestershire sauce, and liquid smoke in a small dish. Use a meat flavor injector to inject the mixed sauce into the chicken focusing on the meaty area of the breast and thighs.

Season the chicken liberally with the rub and mesquite seasoning. Do not rub the seasoning in. Put the bottom end of the chicken over the can of beer. Place the whole thing straight up over indirect heat on a preheated outdoor grill (about 400 degrees).

Put your wood chips in a metal can or small dish. cover with aluminum foil with several holes poked in it. Place the can on a hot spot on the grill. If the chips start on fire, carefully extinguish them by covering the holes with another piece of foil. Let the smoke circulate through the grill.

Cook the chicken until it is at or above 180 degrees in the thickest part of the breast. Remove from grill and carefully (it will be really hot) remove the can from the chicken being careful not to spill the remains of the beer. Carve the chicken and serve with good barbecue sauce.

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