Chicken Parmesan with Broccoli Rabe
- Panko breadcrumbs
- 1/2 cup chopped fresh parsley
- Four to six 6- to 8-ounce chicken breasts, trimmed and pounded out lightly
- Kosher salt and freshly ground black pepper
- 2 cups flour
- 3 eggs, beaten
- Grapeseed oil
- 2 cups prepared marinara sauce
- 4 to 6 slices whole milk mozzarella
- 2 cloves garlic
- 2 to 3 pounds broccoli rabe, leaves removed and blanched
Preheat the oven to 400 degrees F.
Combine the breadcrumbs and the parsley in a medium plate, mixing thoroughly.
Sprinkle the chicken with salt and pepper. Place the chicken in the flour to cover, then into the egg wash and finally into the breadcrumb mixture.
Place the saute pan on medium heat, add some oil and add the chicken to pan. If the oil gets too hot it will burn the outside of the chicken before the inside cooks. Once the edges of the chicken start to brown, turn over. Top each breast with some marinara sauce and a slice of cheese.
Place the chicken on a sheet tray and then put it in the oven. Take out the chicken when the cheese melts.
In another pan set over medium-high heat, add some oil. Add the garlic and saute, followed by the broccoli rabe. Toss the two together in the pan. Add touch of butter to glaze and toss again.
To serve, pour some of the remaining marinara sauce on the plate, then place some broccoli rabe in the center. Finally, place your chicken on top. Repeat for the remaining pieces of chicken.
Recipe courtesy of Robert Irvine
Recipe courtesy of Michael Chiarello