Quick Chicken Parmesan

Chicken Parmesan for a Crowd
Serves 12

Chicken:

• 5 lbs. Boneless, Skinless Chicken Breasts (approx. 10-12 half breasts)
• 1 canister Regular Italian Bread Crumbs 
• 1 canister Panko Italian Bread Crumbs 
• 1/2 cup Grated Parmesan Cheese
• 1 tsp Kosher Salt
• 1/4 tsp Pepper
• 1/2 cup Butter, melted
• 1/2 cup each Mozzarella and Shredded Parmesan Cheeses, for topping (at room temp if possible)

Sauce:

• 2 large cans Spaghetti Sauce of choice (I like to use 2 different flavors) 
• 2 TBL Olive Oil
• 3 TBL good-quality Balsamic Vinegar
• 2/3 cup Brown Sugar
• 1 tsp Sweet Basil
• 1 tsp Onion Powder (not onion salt)
• 1/2 tsp ground Oregano
• 1 tsp Salt
• 1/4 tsp Black Pepper

1. For Chicken, trim each breast and pound to even thickness, if desired.
2. Combine the bread crumbs with the cheese, salt and pepper in a large bowl.
3. Dip each breast into the melted Butter and then into the bread crumb mixture.                                                              (For an alternate dipping option, please read this post)
4. Place on a parchment paper lined baking sheet(s).
5. Bake at 350° for 30 minutes or until no longer pink inside (If you pounded them out, less time will be needed)
6. For Sauce,  combine all ingredients and heat to boiling. Reduce heat to low and simmer for 20 minutes.
7. Serve over the chicken, and sprinkle with the two shredded cheeses.

For more about the development of this recipe, as well as additional tips on preparing and serving for a large crowd, please visit my post about Cookin' for a crowd.

Gorgonzola Chicken with Trader Joe's Gorgonzola Crackers

Gorgonzola Chicken with Balsamic Fig Sauce and Pine Nuts

Gorgonzola Chicken with Balsamic, Fig and Raisin Sauce

• 4 Boneless, Skinless Chicken Breasts
• 1 cup "Trader Joe's Gorgonzola Crackers"
• 2 pieces of crusty Sourdough Bread
• 1 egg, beaten
• 3 TBL Unsalted Butter
• Balsamic, Fig and Raisin Sauce (recipe here)
• 1/3 cup Toasted Pine Nuts
• 1/2 cup Gorgonzola Cheese Crumbles

1. Process crackers and bread in food process until texture desired.
2. Dip each chicken breast in egg and then press into crumbs mixture until well coated.
3. Melt butter in a saute pan, and cook on each side for 4-6 minutes until completely done.
4. Serve with Balsamic Sauce, cheese, and nuts.

For more about this recipe, see here.. 

Orange Balsamic Chicken

Silly me...I sometimes forget that I need to take pictures of EVERY-thing, and my husband cut into this chicken before I got a picture of it, post-roasting.

Here is the before-roasting shot, however.

For a delicious Balsamic, Raisin and Fig Sauce to go with the chicken, please see this post.

And here is the breast meat with the potatoes that ended up in the photo. Ooops. 

Orange Balsamic Roasted Chicken

• Whole Chicken, up to 4 lbs.
• 1/3 cup Balsamic Vinegar
• 1 TBL Olive Oil
• 1/8 cup fresh Orange Juice (half an orange)
• 1 TBL Dijon Mustard, coarse ground
• 1 minced Shallot
• 1 1/2 Tsp Kosher Salt
• 1/4 tsp Ground Black Pepper (or more to your liking)

1. Remove giblets and neck from inside cavity.
2. Place chicken breast side up in a roasting pan.
3. Combine remaining ingredients and pour slowly over the chicken, covering as much of it as possible,
4. Using a baster or spoon, baste the chicken with the marinade that ran off until all covered. Add some of the liquid inside the bird, and add the squeezed orange half to the cavity.
5. Leave the chicken at room temperature for an hour and baste it with the excess liquid every 15 minutes.
6. Cover pan with foil.
7. Preheat oven to 450°.
8. Roast for 30 minutes, and then turn the temp down to 400. Remove the foil for last 15 minutes and baste the chicken when you do so.
9. If adding potatoes or other vegetables to the pan, add 1 cup of water to the bottom and oil the vegetables first.

 For more about this recipe, please go here.