The perfect 360 Cookware stainless steel cookware starter set! The Essential Set is the next step on your wellness journey. it includes:...
360 Chicken Parmesan
Serves 4
Rather than dredging the chicken breasts in flour, eggs, and breadcrumbs, we tweak the technique by turning the coating into a topping. Not only is it infinitely easier, the crumbs stay super-crunchy and, it helps whittle down the calorie count.
Breadcrumb topping
2 tablespoons extra virgin olive oil
1/3 cup panko (see 360 Cooking Tip, below)
1 garlic clove, minced
3 tablespoons freshly grated parmesan (optional)
2 tablespoons chopped fresh parsley
Chicken
4 skinless, boneless chicken breasts
Salt and freshly ground black pepper
1 ½ cups 360 Marinara Sauce, or your favorite prepared sauce
8 ounces fresh mozzarella, sliced thin, or 1 cup shredded mozzarella
2 tablespoons extra virgin olive oil
1/3 cup panko (see 360 Cooking Tip, below)
1 garlic clove, minced
3 tablespoons freshly grated parmesan (optional)
2 tablespoons chopped fresh parsley
Chicken
4 skinless, boneless chicken breasts
Salt and freshly ground black pepper
1 ½ cups 360 Marinara Sauce, or your favorite prepared sauce
8 ounces fresh mozzarella, sliced thin, or 1 cup shredded mozzarella
For the breadcrumbs
Heat the oil in the 3.5 Quart Sauté Pan over medium heat. Add the panko, and garlic, and season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, for about 5 minutes until the crumbs are golden brown and fragrant. Transfer to a bowl and stir in the parmesan, and parsley. Set aside. Wipe out the skillet thoroughly.
Heat the oil in the 3.5 Quart Sauté Pan over medium heat. Add the panko, and garlic, and season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, for about 5 minutes until the crumbs are golden brown and fragrant. Transfer to a bowl and stir in the parmesan, and parsley. Set aside. Wipe out the skillet thoroughly.
For the chicken
Return the now clean, empty skillet to medium heat and heat until it’s hot enough that water droplets bead across the surface, about 3 minutes.
Return the now clean, empty skillet to medium heat and heat until it’s hot enough that water droplets bead across the surface, about 3 minutes.
Season the chicken with salt and pepper. Place them in the hot, dry pan and cook about 5 minutes until they come away from the bottom of the pan with no resistance and are nicely browned.
Turn the chicken browned-side up and pour the marinara sauce over the chicken. Top each breast with 2 slices of the mozzarella.
Cover and cook until steam just begins to escape from under the lid, about 5 minutes.
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 6 minutes until the chicken is cooked through.
To serve divide the chicken and sauce among 4 plates and sprinkle each portion with the breadcrumb mixture.
360 Cooking Tip
Panko are ultra-light super-flakey Japanese breadcrumbs that transform everything they touch into a crunch fest. Once sold exclusively in specialty food shops they are now widely available in most supermarkets—usually in the Asian or international foods aisle.
The craggy texture makes fast work of our crumb topping, but a slice of sandwich bread whizzed up in a food processor is a fine stand in.
Panko are ultra-light super-flakey Japanese breadcrumbs that transform everything they touch into a crunch fest. Once sold exclusively in specialty food shops they are now widely available in most supermarkets—usually in the Asian or international foods aisle.
The craggy texture makes fast work of our crumb topping, but a slice of sandwich bread whizzed up in a food processor is a fine stand in.
Our stainless steel cookware uses vapor technology to cook better tasting, more nutritional food.
