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Parmigiano Chicken.
I promise you if you try this, you will LOVE it, and not only will you love it, but everyone else will too! It’s easy enough for entertaining, but perfect for a romantic dinner for two!
It’s extremely affordable too! So, grab a nice bottle of Sauvignon Blanc, as well.
I took inspiration from Monica on this one. Stephen loves when she makes this at home, one of his favorites, actually! So seeing that we just moved out, I had to try to live up to her cooking.
Let’s get this going..
Allow yourself about 2-2.5 hours to do this! The only reason being, you have to slow roast the tomatoes, which takes a couple of hours! Other than that, your prep time is maybe 45 minutes, but since the tomatoes will take time, there’s no rush!
Start by halving 1 cup of grape tomatoes, place them in a baking dish, drizzle with EVOO and then a pinch of salt, FGBP, and crushed red pepper flakes. In the oven at 225 for 2-2.5 hours.. Just peek on them every so often.
For the rest of this you’ll need:
Flour for breading, 1 egg, panko bread crumbs, a small block of Parmigiano-Reggiano, 2 boneless, skinless chicken breasts, arugula, about 1 C of cooked cannelinni beans, 1/4 C toasted pine nuts, 1 lemon, and 4 slices of prosciutto. ( You can ask for an 1/8th of a pound, it should be just enough - make sure it’s very thinly sliced)
Split each breast in half. In between 2 pieces of plastic wrap, pound the breasts out to appx. 1/4 inch pieces. Use a ziploc if you have no plastic wrap, and I simply used the bottom of a small, heavy bottomed, saute pan.
I wouldn’t bread and fry until you have about 45 minutes left on the tomatoes.
For breading, whisk 1 egg with about a few drops of water, no more than 1 tsp.
Grate 1/4 cup of the Parm into the breadcrumbs, as well as the zest of the entire lemon.
I ended up only breading one side because I was going to roll the chicken, but ended up not doing that.. so do both sides, obviously. Season each breast with salt and pepper on both sides, dredge in flour, egg, and then the panko mixture.
In a small amount of hot oil, pan-fry until golden brown on each side. - remove and hold.
In a saute pan, over low heat, and a few drops of EVOO, lay the prosciutto flat and slowly crisp it up, remove and hold.
Toast the pine nuts in a saute pan, until lightly golden and fragrant, over low-med heat.
Juice the zested lemon into a small bowl, and whisk in 1 T of grated parm, a generous amount of FGBP, small pinch of salt, and hold onto it for the arugula.
Once the tomatoes are done, top the chicken with the crispy prosciutto, and throw it in the oven to get hot again!
Toss the arugula and beans in the quick-lemon dressing you just made, and center a bed of that on the plate. Sprinkle the pine nuts over-top, top with a piece of chicken, grate more cheese over top, and then surround with the roasted tomatoes.
Now have at it!
I know it seems like a lot, but it’s all small and simple steps, that make this dish incredible!
