He Cooks: Todd's Chicken parmigiana (Chicken Parmesan)

 Okay, so after working at Macaroni Grill, I became very unimpressed with their Chicken Parm. It always tastes bland to me. The recipe they make is mostly breaded chicken in the pomodoro sauce. meh

So.. I set out to make a more interesting and tasty version at home in my kitchen.

Ingredients:

• Italian Seared Chicken
• Butterfly cut Chicken breasts
• Spices: minced Garlic, salt, pepper, tiny bit of red pepper
• Olive Oil/Butter
• a few spoonfuls of Costco's Spinich Artichoke Parmesan cheese dip (I've used Tostitos Spinich dip a few times, but the Costco dip is way better)
• Italian bread crumbs
• Shredded Parmesan (Don't be lazy, shred it yourself! Pre-shredded tastes like.. over busy toe nails)
• Shredded Mozzarella

Method:

Get a skillet warming up and melt some butter into some olive oil. Spice the Butterfly cut Chicken breasts on one side. Once the Skillet is nice and hot, do a quick sear on the spiced side of the chicken breasts. Spice the otherside while searing. 

Flip the chicken once the down side is a bit browned and add the cheese dip and some cheese to the browned side. Once the cheese and dip are nice and melty, cover in bread crumbs. Let the bread crumbs melt into the cheese for a moment and then Flip back (otherside should now be browned). Cover this side in a bit of Parmesan and again, once melty, cover in bread crumbs. 

Let the cheese dip side get a good crust on it, and then carefully flip with a spatula so the freshly breaded side goes down. Also let it get a good crust. 

Once crusted carefully pull off and serve ontop of Angel hair (Thin spagetti). Pour the prego on top and the shredded Moz.

I like to pair this with oven roasted parmesan breaded zucchini and sauteed Crimini or baby bella mushrooms.  

Garnish with Italian Parsley if you like pretty looking things.