When someone mentions the Neelys from the Food Network, I immediately think of several things: barbecuing, pork, grilling, etc… I mean, the Neely’s are known for their delicious BBQ. Italian food is not something that I associate with these Food Network stars. Yet, this recipe for chicken parmesan is from their show. And it is fantastic! I have made this chicken parm several times before and it never disappoints. It’s the only recipe I use for chicken parm now. My whole family loves it! (And we consider ourselves to be chicken parmesan connoisseurs!)
Start by making the tomato sauce:
- Chop about 5 cloves of garlic and 1 medium onion.
- Chiffonade 2 handfuls of fresh basil.
- Heat a large skillet of medium-high heat and add 2 tablespoons of EVOO.
- Add the garlic and onion.
- Season with s&p and 1/4 teaspoon of crushed red pepper flake.
- Sauté until tender, about 3 minutes.
- Add 2 large cans of crushed tomato and the basil.
- Stir and let simmer for about 25 minutes.
Meanwhile, start the chicken:
- Preheat your over to 375º.
- Season 1 package of thin cut chicken breasts with s&p.
- Set up your dredging station: fill 1 small plate with flour, whisk together 2 eggs in a small bowl, and set up another small plate with Italian breadcrumbs.
- Heat a few tablespoons of vegetable oil in a large pan.
- Working in batches (depending on how much chicken you can fit in your pan at a time), coat the chicken in the flour, shaking off any excess.
- Dip the chicken in the egg and coat well.
- Cover the chicken in the breadcrumbs.
- Fry until golden brown.
- Place the chicken in a single layer in a baking dish. (Use two dishes if it doesn’t all fit – I did.)
- Cover the chicken with some of the sauce. (Don’t use it all! You will need some for pasta!)
- Sprinkle shredded mozzarella and grated parmesan on top.
- Bake until the cheese is bubbly, about 12-15 minutes.
- While the chicken is in the over, cook some pasta.
- Add it to the sauce and stir.
I cannot stress how delicious this chicken parm is. It’s so tender, and the sauce has great flavor! Forget the BBQ – those Neely’s should open an Italian restaurant! 😉