May 2012 Recipe of the Day

Rachael's Chinese chicken lettuce wraps are low carb but full of flavor.

Rachael uses asparagus, but almost any veggie in bacon makes yummy bundles.

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It's not taco meat till the spice is right: Alton shares seasoning secrets.

Individual packets of salmon and tomatoes mean fast cooking and clean-up.

The Contessa's easy-to-make lemon bars make a great dessert for a picnic.

Bobby Flay shares his recipe for Chicken Parmigiana. He begins by placing a skinless boneless chicken breast in plastic wrap and hitting it with a tenderizer to flatten it to about a half inch. He seasons the chicken with salt and pepper. Bobby explains that his “assembly line” station has a bowl each of all-purpose flour, beaten egg and panko breadcrumbs, all of which he’s seasoned with salt and pepper. He first coats the chicken in the flour, then the egg and finally the breadcrumbs. He adds oil to a pan and places the chicken in to saute until it’s brown and crisp on both sides. Once the chicken is browned, it’s placed on a sheet pan. Bobby covers it with tomato sauce, slices of fresh mozzarella, salt and pepper, and Parmesan cheese. He bakes it in the oven until the chicken is cooked through and the cheese is melted.

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Similar Topics:

Chicken Breast Italian