Chicken Parm Patty
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 2nd 2019 edition. By: Blaise Doubman
A new twist on a new recipe…
I love chicken parmesan! I must admit that for years I would turn my nose up at it and not even give it a second look. Why? I have no idea, because what is not to love? Chicken, tomato sauce and cheese served as a main dish individually or even placed on pasta! My brother, Damon, loves chicken parmesan and I must credit him for finally getting me to try it. Once I tried it, there was no turning back! He had converted me into a chicken parm lover! Over the years I have tried it individually with extra tomato gravy, on top of buttered pasta and even in between fresh brioche rolls and I have yet to find a way I do not love this dish. However, when I try to make it at home it is messy, time consuming and difficult.
In steps Rachael Ray! She has recently revitalized her show, “30 Minute Meals” and one of the first shows she filmed was all about making chicken parmesan easier for the home cook! Of course, I watched, and instantly loved her take on it! She took ground chicken, formed them into huge patties, baked them in the oven at a high temperature and then topped them with tomato sauce and shredded cheese. Genius! I took her basic recipe and made changes, decided to simplify things by using marinara sauce in a jar and left out some of the spices she used because I found them overwhelming when it came to the final dish. It turned out perfectly! This has become one of my favorite recipes and a recipe I go to when short on time because it is so easy, versatile and not to mention, delicious! I like serving this alongside a salad and garlic bread but feel free to serve as you desire. If the patties are to large for you or your family, feel free to make them any size you desire but be sure to adjust the cooking time.
Chicken Parm Patty
These patties cook in a high temperature oven, 500 degrees, so please be sure to make sure your oven is spotless before attempting this recipe. Otherwise, your kitchen will be filled with smoke. It may be a good idea to raise the kitchen windows and turn some fans on while these are baking, just in case of a smoky fog.
2 pounds ground chicken
½ teaspoon salt
½ teaspoon black pepper
¾ cup breadcrumbs
1/3 cup milk
1 large egg, slightly beaten
1 cup finely grated parmesan cheese
2 teaspoons minced garlic
1/3 cup parsley leaves, chopped
1 teaspoon fennel seed
Pinch red chili flakes
3 tablespoons olive oil
Jar of favorite marinara sauce
2 cups shredded mozzarella cheese
Start by preheating your oven to 500 degrees F.
Line 2 large baking sheets with parchment paper.
In a large bowl combine the ground chicken, salt, black pepper, breadcrumbs, milk, slightly beat egg, grated parmesan cheese, minced garlic, chopped parsley leaves, fennel seed, red chili flakes and olive oil.
Mix everything together and, using clean dry hands, divide the meat mixture into four sections.
Place each section onto the parchment lined baking sheets and flatten out each section to form four giant thin patties.
Bake, one baking sheet at a time, in preheated oven for 18 minutes.
Remove and top each patty with some of the marinara sauce and sprinkle each with the shredded mozzarella cheese.
Place back into the oven, to melt the cheese, for about 5 minutes.
Remove, place each patty on large serving plate and top with chopped parsley.
Serve hot alongside a salad and garlic bread.
Ask and Answer: A lot of people have wondered about the upcoming delivery changes with “The Courier-Times” and how my column will appear. After this printed column, my “CHEW THIS!” column will appear in the first and third Saturdays of the month, instead of Sundays. Hope you will follow me to Saturdays and thank you all for the continued dedication and support. I love sharing my life and recipes with you all and I love hearing your feedback.