Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!
As I lately have some time, I was looking on the internet last week. Trying to find new, challenging ideas, inspirational meals that I’ve never tasted before, to astonish my loved ones with. Searching for a while yet couldn’t come across any interesting stuff. Just before I thought to give up on it, I came across this delicious and easy treat simply by chance. The dessert seemed so tempting
on its snapshot, it required immediate action.
It had been not difficult to imagine the way it is made, how it tastes and how much my husband will want it. Actually, it is extremely simple to impress the guy in terms of desserts. Yes, I’m a lucky one. Or maybe he is.Anyhow, I visited the site: Suncakemom and followed the step-by-step instuctions that had been combined with great photographs of the task. It really makes life much simpler. I could suppose it is a bit of a effort to take pics down the middle of baking in the kitchen because you typically have gross hands so that i pretty appreciate the hard work she placed in to build this post and recipe easily implemented.
With that said I’m inspired to present my own recipes in the same way. Many thanks the thought.
I had been fine tuning the initial formula to make it for the taste of my loved ones. I must tell you it turned out an awesome outcome. They enjoyed the flavor, the thickness and loved having a sweet such as this in the middle of a lively workweek. They ultimately requested lots more, more and more. Hence next time I am not going to make the same miscalculation. I am likely to double the amount .
The Keto Chicken Parmesan Casserole originally is from SunCakeMom
Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.
Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.
10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.
Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.
Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.
Flour both sides of the chicken breast by laying one side then the other into the flour.
Transfer the floured chicken breast into the beaten eggs.
Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.
Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.
Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.
Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.
Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.
Spread the other half of the marinara sauce on top then add the Mozarella.
Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.