Ingredient: fresh basil leaves

From what I understand, the global dish called chicken parmigiana is a variation on the Italian entree known as eggplant parmigiana. Simply put, you deep fry eggplant, add cheese and tomato sauce and bake it. At some point in time, various regions in the world with large Italian immigrant populations, realized chicken would be an excellent alternative to the eggplant and chicken parmigiana evolved.

In America, the dish became popular around 1958. Often the name has been simplified to just ‘chicken parm‘. Usually composed of fried or breaded chicken fillets, smothered in mozzarella (or provolone), parmesan and tomato sauce all of which is then baked. Another version is using veal instead of chicken. Parmigiana is traditionally served over hot pasta as the main entree but it has also become a sandwich filling favored in subs, hoagies, etc.

In today’s recipe, I’m using parmesan cheese but omitting the mozzarella-tomato sauce. I wanted to accent the flavor with fresh basil in the sauce instead. We quite enjoyed it.

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Chicken Parmigiana with Basil Sauce

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Rating: 5
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Course

Main Dish

Cuisine

American, Italian

Servings

MetricUS Imperial

Ingredients

• 4 large chicken fillets
• 1 cup fresh breadcrumbs, pulsed fine
• 1/3 cup (37 grms) Parmesan cheese, grated
• 1 Tbsp fresh parsley, chopped
• 3 slices bacon
• 90 grams (6 Tbsp) butter,
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp dry mustard

Basil Sauce

• 1/3 cup oil
• 1/4 cup white vinegar
• 1 clove garlic, minced
• 1 cup fresh basil leaves
• 1/3 cup cream
• 1 egg yolk
• salt & pepper to taste

Course Main Dish Cuisine American, Italian Servings MetricUS Imperial Ingredients 4 large chicken fillets 1 cup fresh breadcrumbs, pulsed fine 1/3 cup (37 grms) Parmesan cheese, grated 1 Tbsp fresh parsley, chopped 3 slices bacon 90 grams (6 Tbsp) butter, 2 cloves garlic, minced 1 tsp Worcestershire sauce 1/2 tsp dry mustard Basil Sauce 1/3 cup oil 1/4 cup white vinegar 1 clove garlic, minced 1 cup fresh basil leaves 1/3 cup cream 1 egg yolk salt & pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Chicken

1. In a small bowl, combine breadcrumbs, cheese & parsley. Chop bacon finely & fry until crisp; drain. Add bacon to breadcrumb mixture.
2. Preheat oven to 350 F. In a saucepan, melt butter, add minced garlic, Worcestershire sauce & dry mustard. Mix well. Dip chicken fillets in butter mixture & place in a shallow ovenproof dish. Press crumb mixture on top of each fillet.
3. Bake, uncovered for 20 - 25 minutes.

Basil Sauce

1. In a saucepan, combine oil, vinegar, minced garlic, finely chopped basil leaves & cream; stir until heated through. Add egg yolk & stir until sauce thickens. Do not boil. Season with salt & pepper. Serve over chicken parmigiana.