For Sunday dinner, the Husband and I decided to do Chicken Parm. This is perhaps our favorite meal to make. Coincidently, it is also my least favorite dish to clean up! So many plates and bowls…
To pair with our favorite dinner, we finally opened the Bogle Phantom!! This is a limited edition, once a year release of a red blend. Bogle wines overall are my favorite, but the Phantom is my favorite of them all! It is a pretty, deep red wine. The flavor is very round and full and definitely a palate pleaser. Fantastic with anything and soooo very drinkable. We have had this one sitting around for almost a year. I will savor every last drop!
As for the dinner, here is the recipe for the chicken portion. As for the pasta, I will leave that to you!
You will need:
6 ounces or so of chicken per person.
1 cup italian breadcrumbs
1 cup grated parmesean
Oregano, basil, garlic powder, rosemary to taste (we use about a teaspoon each)
Bowl of flour
1 egg to coat
Enough olive oil to fry in a shallow fry pan
Mozzerela Cheese – Shredded
Clean and dry your chicken. It is very important that the chicken be completely dry before you put in the flour. Coat the chicken in the flour. Next, run the chicken through the egg. Once you have coated in flour and egg, completely coat in breadcrumb mixture (all of the seasonings, breadcrumbs, and cheese). Once your oil is hot enough (should sizzle when sprinkled with water), brown the chicken for 2 minutes on each side and place in glass casserole. Place in oven for 15 minutes at 350 degrees. After 15 minutes, add a handful of shredded mozzerela to the top of each chicken breast. Continue cooking for 5 minutes.