President (Jill) Biden's Chicken Parmesan
Created by dienia b on July 23, 2024
- Servings: 6
- Prep Time: 60m
- Cook Time: 90m
- Recipe #43244
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup yellow onion, finely chopped
- 4 cloves garlic, whole
- 1/4 teaspoon kosher salt, to taste
- 56 ounces whole peeled tomatoes, (2 cans)
- 1/4 cup fresh basil, roughly chopped
- 1/8 teaspoon freshly ground black pepper, to taste
- Chicken
- 2 eggs
- 3 tablespoons milk
- 1/2 teaspoon kosher salt
- 1 1/2 cups seasoned Italian bread crumbs
- 3 ounces parmesan cheese, grated (1/4 cup)
- 3 ounces mozzarella cheese, shredded
- 2 pounds skinless, boneless chicken breasts, butterflied, pounded to 1/4 inch (6 mm) thick
- 4 tablespoons olive oil
- Topping
- 12 ounces mozzarella cheese, shredded
- 4 ounces parmesan cheese, grated
- Serve
- 1/2 cup fresh basil, torn
- 16 ounces cooked rigatoni pasta
- 16 ounces Italian bread, warm, sliced
How to Make
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Step 1: Preheat the oven to 350°F (180°C).
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Step 2: Make the marinara sauce: In a large pot, heat the olive oil over medium heat.
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Step 3: Add the onion and garlic, and cook until the onion is soft and translucent, 3–5 minutes.
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Step 4: Drain one can of tomatoes, discarding the liquid. Add the drained and full remaining can of tomatoes and salt.
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Step 5: Using a wooden spoon or potato masher, break up the tomatoes.
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Step 6: Then simmer for 20 minutes.
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Step 7: Turn off the heat and remove the garlic cloves, and stir in the basil.
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Step 8: Season with salt and pepper to taste.
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Step 9: While the sauce is simmering, make the chicken:
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Step 10: Set out 2 8-inch (20 cm) square baking dishes.
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Step 11: In one dish, whisk together the eggs, milk, and salt. In the other dish, mix the bread crumbs with the Parmesan and mozzarella.
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Step 12: Using one hand, coat the chicken in the egg mixture.
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Step 13: Gently shake off the excess egg, then transfer to the bread crumb mixture.
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Step 14: Use your other hand to coat the chicken evenly on both sides, pressing the breading to adhere.
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Step 15: Set on a baking sheet and repeat with remaining chicken.
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Step 16: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Set a baking sheet with a wire rack on top nearby. Add 1–2 pieces of chicken to the hot oil, being careful not to overcrowd the pan.
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Step 17: Cook until golden brown on both sides, flipping once, about 5 minutes total.
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Step 18: Transfer the cooked chicken on the wire rack to drain.
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Step 19: Wipe out the skillet, add more olive oil as needed, and repeat with remaining chicken.
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Step 20: Spread a thin layer of marinara sauce in the bottom of a 9x13-inch (22 x 33 cm) baking dish.
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Step 21: Arrange half of the chicken in a single layer over the sauce and top with half of the mozzarella.
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Step 22: Add another layer of sauce and top with the remaining chicken, followed by the remaining mozzarella.
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Step 23: Finish with a layer of sauce and top with the Parmesan.
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Step 24: Bake until the cheese is melted and bubbling, 20–30 minutes.
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Step 25: Remove the chicken Parmesan from the oven and let sit for a few minutes before serving.
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Step 26: Top with freshly torn basil, and serve with cooked rigatoni, and hot Italian bread alongside.
Nutritional Facts
- Serving Size: 1 (596 g)
- Calories 2002.6
- Total Fat - 164.3 g
- Saturated Fat - 94 g
- Cholesterol - 680.4 mg
- Sodium - 3102.5 mg
- Total Carbohydrate - 84.3 g
- Dietary Fiber - 4.4 g
- Sugars - 5.6 g
- Protein - 52.4 g
- Calcium - 1081.1 mg
- Iron - 6.5 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.9 mg