Chicken Parmesan for Two

There’s just two of us at home for dinner on most nights, unless we have guests.  With guests dinner just instantly doubles or quadruples and I can make great use out of larger pots and pans.  So, because of the clean up involved, on most nights it’s a pain to use big, oversized dishes when I only need just a small pan to make enough of one of my favorite dishes for one night.

Chicken Parmesan is cooked to perfection in these wonderful, high quality stoneware dishes by Le Creuset. They’re not too deep, so this dish bakes faster in the oven than with some of my other pans.  Best of all, they’re super easy to clean.

I have to say, this is one of the best cookware companies out there. They stand behind their products and have a great call line to help their customers out with any problems related to their products, which is actually quite rare. In my house the only problems we’ve had with Le Creuset cookware have been ‘homemade’.  I’ll spare you the details of that for now…

I got this snazzy package of Le Creuset Stoneware from Cooking.com– and so can you!  They have lots of nice colors so for me it was hard to choose between Kiwi Green or Caribbean Blue, but I went with the color of most of my cookware and stemware, which is mostly a rustic Mediterranean or Mexican style. I think it’s actually much prettier, even a bit darker, in actuality than in the picture.

So, back to the recipe (which is in full detail at the end of this post). I”ll show you some of the steps involved here, which are quite simple.

I started out by cutting the chicken thinly (to reduce cooking time and really let the marinade do its job well). I then let it soak and rest in the marinade for at least three hours. You could leave it to marinate longer, but it’s not all that necessary.

Heat oil in a sauté pan over medium flame. Add chicken and cook until browned on one side, about 5 minutes. Flip gently and cook the other side until browned, another 5 minutes. Place on a plate with paper towels to absorb any excess oil.

Place a small amount of pasta sauce in the bottom of the baking dish.

Add the chicken, a little more sauce and then mozzarella. (If using fresh mozzarella, cut it thinly before layering).

Repeat this process, ending with the mozzarella on top.

With its superb quality and craftsmanship Le Creuset cookware really cooks the food differently than others I’ve used, in my culinary experience. I know that because I have several of their items and even tried the same dishes with different pans. There’s almost an aluminum taste to those pans made from materials that are, well, part aluminum. I don’t like that in my food.

Right now there’s a smaller Le Creuset pan (7 x 5-in)  that comes with the purchase of the larger 10.5 x 7-in pan. It can be used to make a lovely Roasted Garlic, which is wonderful addition to all sorts of foods.

When it looks like this just out of the oven, the roasted garlic is too pretty to put away immediately. Once it cools off, though, you have to refrigerate it or else bacteria will love it, consume it and make you sick if you eat it like that. Just because it’s cooked, doesn’t mean it can sit on the counter all night.

But I sure love this Caribbean Blue stoneware. Don’t you?

How to Make Roasted Garlic

Chicken Parmesan for Two

Serves 2

Special Equipment

Meat hammer (also known as a meat tenderizer)

3 deep plates or bowls (for dipping)

Large sauté pan

Deep baking dish

Chicken Ingredients

Marinade (recipe below)

4 boneless chicken breast

1 egg

¾ cup bread crumbs

4 tablespoon frying oil

1 cup pasta sauce (already seasoned)

1 cup Parmesan or mozzarella cheese (shredded or fresh)

Fresh parsley, roughly chopped

Marinade Ingredients

½ cup extra virgin olive oil

½ teaspoon salt

½ teaspoon pepper

½ teaspoon dried parsley

½ teaspoon dried mint

½ teaspoon dried thyme

½ teaspoon dried oregano

Marinade Directions

Slice the chicken thinly. Place between two pieces of plastic wrap and pound slightly with a meat hammer.

To a square glass dish, add the olive oil first, then the rest of the ingredients. Mix well. Add the chicken and turn over and over again to ensure that all the herbs and the oil cover the chicken.

Cover and marinate for 3 hours or overnight.

Chicken Parmesan Directions

Arrange three dipping plates or bowls and from right to left place cracked egg in one, bread crumbs in the next and leave the last one empty.  Beat the egg slightly.

Remove the chicken from marinade and shake off excess oil.

Dip each chicken piece first in the egg, then the bread crumb, then place in the empty dish. Repeat until all chicken has been breaded.

Preheat oven to 350°.

Heat oil in a sauté pan over medium flame. Add chicken and cook until browned on one side, about 5 minutes. Flip gently and cook the other side until browned, another 5 minutes. Place on a plate with paper towels to absorb any excess oil.

Place a small amount of pasta sauce in the bottom of the baking dish. Add the chicken, a little more sauce and then mozzarella. (If using fresh mozzarella, cut it thinly before layering). Repeat this process, ending with the mozzarella on top.

Bake, uncovered, for 20-30 minutes, or until mozzarella bubbles and is mostly browned.  Remove from oven and allow to cool for about 10-15 minutes before serving.  Top with fresh parsley when served.

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Resources

For Customer Service at Le Creuset contact cservice@lecreuset.com.

Cooking.com- cookware site that has just about everything a cook could want.

*Disclaimer- Although I occasionally receive complimentary products to review, I am not paid nor encouraged to write those reviews in any biased way.

5 comments

  1. This has to be one of my favourite dishes – easy to cook, tasty to eat, what more can one ask for!

  2. I made this for iftar today! It worked out really, really well. Both my husband and I enjoyed it. Great recipe and easy instructions.

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