I’ve made this chicken dish three weeks ago for our family dinner. And my 5-year old nephew was the one organizing it. Not exactly the way we would manage but he keeps on reminding us about family dinners every month. He always look forward to that day when he would play again with Zoe, my sister Rowena’s shi tzu dog. I’ve also been in charge of cooking vegetables for family dinners since nobody cooks them. But I’ve told everyone that it’s my turn to cook chicken. But guess what, that night, nobody prepared any vegetables.
Anyway, I’m not supposed to include this recipe on my blog because Rouxbe Online Cooking School has a video recipe for Chicken Parmigiana (Pollo ala Parmigaina) by Dawn Thomas. What could be better than a video recipe? But I also wanted to focus more on healing recipes on this blog. However an indulgence is always welcome once in a while. It’s all about balance, moderation and flexibility. In fact, I wanted to post a Tiramisu in the next few weeks unless you want to see it sooner. And when Mary learned that I’m making the Chicken Parmigiana for dinner that week, she wants to see this dish on my blog even if she enjoyed watching the video recipe. So, Mary, thank you for trusting me on this one.
Well, Mary is a food blogger who lives in Scotland with her husband and two children. Her blog Keep Learning and Keep Smiling shows easy-to-prepare healthy and delicious recipes as well as articles on how to live your life to the fullest. Mary has been an inspiration and a great support not only for what I do right now but also about my future. She keeps on encouraging me to do the things I want to do in life even if I feel there is no way. It's amazing how you can make new friends through food blogging.
I also started taking photos in the kitchen (although, not all of them) again but it’s not the best place to take photos as it is one of the places in this house that gets the least natural lighting. And I hope the photos here are not a huge downgrade from my previous posts. Actually, I felt that some of my photos on this blog are blurry (except for the chicken photo below which is really blurry). Is it my eyes, the computer screen, the resizing of the photos or it's just simply blurry? Please let me know. Taking photos in the kitchen is not quite safe and hygienic most especially if you're doing everything by yourself. But I think I could get more things done.
There are two basic sub recipes you can do ahead of time. These are the tomato sauce and the breadcrumbs. One you’ve made these, everything goes on smoothly. These two sub recipes can be used in many different ways. The basic tomato sauce is the basics among the basics. You can even ask Steve Ellis, producer of Rouxbe Online Cooking School. I think the tomato sauce changed his life.
The recipe states chicken breast but I like to use boneless chicken thighs. I think I’ve learned my lesson that every time I serve chicken breasts that is baked, they always end up dry. With family dinners, I may have a rough estimate on what time people are coming but I wanted something that stays moist even after reheating it.
Mozzarella cheese is now locally available from Rizal Dairy Farm. It’s hard to get some really good local cheese before. But now, I could say that local good quality cheese is now locally produced by other cheese producers in Davao. They’re not cheap though. You can also use fontina, which is a great melting cheese. Try making a grilled cheese, tomato and basil sandwich with it.
If you like this dish, you can expand your Italian recipe repertoire by checking this fabulous Italian Cooking Recipes from Rouxbe Online Cooking School. You’ll even learn how to make fresh pasta at home.
Here’s the text and video recipe for the Chicken Parmigiana and the Basic Tomato Sauce, and a text recipe for the Homemade Italian Breadcrumbs. Enjoy.