As a mother, it's always a joy to find a dish that your child absolutely loves. In my case, that dish is BA's Best Chicken Parm by Molly Baz. The first time I made this recipe, my daughter couldn't stop raving about how delicious it was. I was struck by how easy it was to prepare and amazed at how it turned out – crispy, juicy chicken smothered in a tangy tomato sauce and topped with melted cheese. I was proud of myself for making such a delicious meal, and my daughter couldn't stop complimenting me on it.
From then on, it became a once a month tradition in our household, and she always looks forward to it. I love being able to cook for my family, and this dish has become a staple in our home. So if you're looking for a recipe that's sure to please even the pickiest eaters, give this Chicken Parm a try.
Ingredients:
4 boneless (400 gm), skinless chicken breasts pounded to an even thickness
1.5 cup all-purpose flour
1-2 large eggs, beaten
1.5 cup panko breadcrumbs
1 tsp. garlic powder (mixed with flour)
1 tsp. cayenne pepper (mixed with flour)
Salt and freshly ground black pepper
200 gm. mozzarella, grated
1/4 cup grated Parmesan cheese
1.5 - 2 cups of vegetable oil for frying
1 cup of fusilli, follow cooking instructions (boiled in salted water)
Tomato Sauce:
1 tbsp olive oil
1 onion, chopped
4 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 (28-ounce) can of chopped tomatoes
1 tsp. dried basil (1/4 cup of fresh basil will taste better)
for sweetness and umami, add 1 tbsp of brown sugar and 1 tsp of Worcestershire Sauce
Preparations:
Preheat the oven to 400°F.
Make the tomato sauce:
add the onion, garlic, and red pepper flakes, and cook until the onion is soft and translucent about 5 minutes.
Add the can of tomatoes and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
Stir in the chopped basil and season with salt and pepper to taste.
Fried Chicken Breasts:
Set up a breading station by placing the flour, eggs, and panko breadcrumbs in separate shallow dishes.
Season the chicken breasts with salt and pepper.
Dredge each chicken breast in flour, shaking off any excess, then dip in the beaten eggs and coat with the panko mixture, pressing the breadcrumbs onto the chicken to help them adhere.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts and cook until golden brown and crispy, about 3-4 minutes per side.
Remove the chicken from the skillet and place on a baking sheet.
Assemble together before baking:
Spoon the tomato sauce over the chicken breasts, then top with the grated mozzarella and Parmesan cheese.
Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and brownish.
Serve hot, and enjoy your delicious Chicken Parm with cooked pasta.
This Chicken Parm is a delicious twist on a classic recipe perfect for a family dinner or a special occasion. The combination of crispy chicken, tangy tomato sauce, and melted cheese is irresistible, and the advanced techniques used in this recipe make it stand out from the rest. Give it a try and see why it's called BA's Best!
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