“The Don’s Italian Girl” Chicken Parm-ee-jon
What? You gotta problem wit dat? Quit crackin’ my eggs over here!
“Killer” Julie makes this one for me, and I love it. If God ever created a blond haired, blue eyed Italian girl, she’d be it. She makes this the same way my Grandma used to make it- well, almost. I don’t care for the Italian bread crumbs, so I asked her to make it with regular bread crumbs, and it turned out awesome.
Here’s how we do it. Pay attention or I’ll send my cousin Sal over to your house to break a few things. Get it?
MFO: 6 1/2. Raw chicken is slippery, and if you don’t get a good grasp on it, the dog will get to it.
- Ingredients: 2 or 3 Boneless, skinless chicken breasts, thawed. 1 box unseasoned bread crumbs. 1 large jar Ragu spaghetti sauce. 1 bag shredded Mozzarella cheese.
- Cooking Instructions: Place 1 chicken breast at a time in the bread crumbs. Cover evenly and completely. Place breaded breast in a baking dish. Repeat with rest of breasts, preferably "C"- "D" cups. Bake at 350 for about 50 minutes. Take baking dish out of the oven. Pour Ragu over the chicken, and add a bunch of cheese over the sauce. Place back into the oven and let cook for another ten to fifteen minutes. The chicken will be done if the middle of the chicken is no longer pink, or, if you stick it with a shiv, the juices run clear.
- Options:: Parmigiano Reggiano cheese is also quite nice on this dish. It is more expensive, but adds a depth of flavor the Mozzarella can't.
- Disclaimer:: Hey, if you don't like this one, too freakin' bad! Why don't you go to that crap shack Olive Garden, where the food looks like something that got left in the bottom of the sink after an all- nighter drinking Moretti Bierra.
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on Monday, November 30th, 2009 at 8:00 pm and is filed under Chicken.
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