Champion Chicken Parmesan

[Adriana]

I just made the sauce for the Champion Chicken Parmesan and I hate to say it but I'm not wasting good chicken breasts with it. The sauce is way too bitter (perhaps it should have had only 1 TSP balsamic?) and the raw garlic is tooo strong. I'm very disappointed.

[RunnerKim]

I just had this dish last night and the leftovers for lunch today. I didn't find the sauce bitter. But I probably put in more red pepper than it called for (didn't measure what I chopped) and maybe basil too. Which would make it sweeter.

My husband and I liked the dish alright but weren't excited about it - probably won't repeat it as there's so many other good chicken recipes and always new ones to try.

Kim

[Adriana]

It's too bad, the cover should get an A+ for photography. It looks downright scrumptious.

[shoyski]

Thanks for the feedback. I was going to make it tonight. I wasn't looking forward to spending that much time in the kitchen so now I'll just make some fajitas with the chicken. Have you tried the stuffed chicken parmesan from 1996? We think it's really great!

[Adriana]

I'd love the recipe if you've got it, I don't think I have any issues that go that far back. I'll check the on-line archives first. Thanks.

[SueK]

Originally posted by shoyski:
Thanks for the feedback. I was going to make it tonight. I wasn't looking forward to spending that much time in the kitchen so now I'll just make some fajitas with the chicken. Have you tried the stuffed chicken parmesan from 1996? We think it's really great!

Shoyski-I searched, but could not find the stuffed chicken parmesan recipe on line. Can you post when you get a chance? It sounds delicious! Thanks! Sue

[ElinorC]

I'll have to put in an opposing positive vote for this dish. We liked it a lot. While the chicken wasn't all that different than other chicken Parmesan recipes, the sauce was very different and we thought very good. The chunky veggies and the sun-dried tomatoes gave it a very tangy flavor and a different consistency than usual. I used provolone cheese as the recipe suggested as a alternate to mozzarella and it was very tasty.

By the way, the recipe did call for only 1 tablespoon of balsamic vinegar! Perhaps that was the problem with the reported bitter taste?

[This message has been edited by ElinorC (edited 10-03-2000).]

[jmkenad]

I made this recipe over the weekend - we all enjoyed it. I changed the cheese also - we had some leftover cheese from another recipe so I used it I think it was Sarjento Italian blend with Asiago and Provalone. I also cheated and used recipe ready tomatoes with onion and garlic to save some time chopping. I would make it again.

[shoyski]

Sue, get out a big piece of paper......
STUFFED CHICKEN PARMESAN
1 cup boiling water
8 sun-dried tomatoes, no oil
1 TBS water
2 egg whites
2/3 cup dry Italian breadcrumbs
1/3 cup flour
1/4 cup grated fresh Parmesan cheese
1/4 tsp pepper
4 skinned, boned chicken breast halves
4 very thin slices fresh parmesan cheese
2 tsp capers
2 cups hot cooked angel hair pasta

CHUNKY TOMATO SAUCE
1 TBS olive oil
1 cup chopped onion
2 garlic cloves
6 cups coarsely chopped tomato (about 3 lbs.)
1/3 cup tomato paste
2 TBS balsamic vinegar
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried crushed red pepper
1/4 cup chopped fresh basil

Heat oil in a large nonstick skillet over medium heat until hot. Add onion and garlic; saute 5 minutes or until tender. Add tomato and next 6 indgredients; stir well. Reduce heat, and simmer, uncovered, 15 minutes. Remove from heat; stir in basil.
Yield: 5 cups
Note: Substitue 3 (14.5 oz) cans diced tomatoes, undrained, for 6 cups chopped tomato if desired. Omit salt if you take this step.
Calories: 130
Fat: 4.6g
Serving: 1 1/4 cups

Combine boiling water and dried tomatoes in a bowl; let stand 30 minutes or so. Drain and set aside.
Preheat oven to 400 degrees.
Combine 1 TBS water and egg whites in a shallow bowl; stir well, and set aside. Combine breadcrumbs, flour, grated cheese and pepper in a shallow dish; stir well and set aside.
Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 sun-dried tomatoes, 1 slice of cheese and 1/2 tsp capers into each pocket, and close opening with a toothpick.
Dip each breast half in egg white mixture; dredge in breadcrumb mixture.
Place chicken on a baking sheet coated with cooking spray. Lightly coat chicken with spray and bake at 400 for 15 minutes. Turn chicken over, spray again and bake another 10 minutes or until done. Discard toothpicks.
Place 1/2 cup pasta on each of 4 plates and top with stuffed chicken. Spoon 3/4 cup Chunky Tomato Sauce over each serving.

Calories 496
Fat 9.8g

Sue, I don't use the sun-dried tomatoes because we don't care for them but I pretty much follow the rest, give or take. Please let me know if you like this. It still rules over all the other Chicken Parmesan's we've ever had.

[RUSTYSMOM]

I am with you - I made it htis past weekend - it was very marginal. There are too many good chicken recipes to try this one again.

[Connie]

I also made this over the weekend for my dad. We all liked it, but I don't think it's good enough to make again. I've gotten picky about the recipes I keep anymore. But the picture sure looked good!

[MaryH]

I made it tonight and my husband now just wants the sauce - he didn't really care for the chicken part, but he really liked the sauce with the pasta.

[LIsaP]

I made this last night and for all the work involved and pots and bowls, I wouldn't make it again. Also, mine looked NOTHING like the beautiful picture on the cover!

The taste was good, and I would consider making the sauce on its own, but overall, it was just too much effort!

[ElinorC]

Shoyski,
How do you get thin slices of fresh Parmesan cheese? Any Parmesan I've seen is so hard and dry that it crumbles instead of slicing.I've always hesitated to try the recipe since I don't have slices, although I'm sure you could use some other cheese.

[SandyM]

Regarding slices of Parmesan cheese: At a new gourmet market near my house, I found Parmesano Reggianno (please beware - not certain of the spelling). It's Parmesan cheese that has been aged for more than 2 years, and it's AWESOME. It's also expensive (I paid over $10 for a large chunk) but it will last forever. I bought it as a fluke, and when shredding it, a piece broke off and I tasted it - it tastes WONDERFUL - we even ate it sliced on crackers, it was that good! It's not as crumbly as "regular" Parmesan cheese. Hope this helps!

[iqueen]

Elinor:

I use a vegetable peeler to get this shavings or slices of parmesan.

SandyM:

As Mario would say..."Parmesan Reggiano...the undisputed king of cheeses" Amen, brother!

[CAROL ANN]

I made this tonight. My husband and I both liked it. It is a lot of work but I think it is worth it. I will make it again.