Seeryously Gude Cooking

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Yesterday was my second cooking vlog. My mom and sisters were coming over and while not as sexy as Gemma Arterton, the new bond girl, we decided to make Chicken Parmesan. Recipe below.

I had an experience on Friday that reminded me tremendously of my favorite Christmas movie - and the Seery Gude’s are going to need to tighten our belts for awhile and try to stay home and cook rather than go out to eat as much as possible. We will also need to try and cook whatever we already have in the house. (although, Sometimes after a long work day, I just can’t do it).

To be honest, ever since I was a little girl and read the Little House on the Prairie books, I have taken pride in my ability to be a “Pioneer Woman” and make the most of the provisions we have in the cabin house. Unfortunately, a lady WAY cooler than me already has The Pioneer Woman Cooks gig.

Anyway…Chicken - check. Jar of Sauce - check. Canned tomatoes - check…you get the idea - - so Chicken Parm it was. I have actually been making this dish since college (GO ‘Gate), and I shudder everytime I realize that this means I have been making it for over a decade. My girlfriends used to call it my hook up meal…but we don’t need to go there…

This episode was full of surprises for a couple reasons:

1. Last show I asked for show name suggestions. My friend and colleague wrote in on facebook and viola, the show had a name - Seeryously Gude Cooking. I mean seeryously - the things that you miss that are right in front of your face!! Julian and I have made that play on our names since we got married and have owned SeeryouslyGude.com for years - HOW did I not come up with that? Thank you Laura for saving me from myself.So then the question remained - cooking.seeryouslygude.com OR seeryouslygudecooking.com. Julian went for the former, I went for the latter. I told him that if we go with his choice - then we should rename his blog about the kids - bastards.seeryouslygude.com. I am now the PROUD owner of seeryouslygudecooking.com and will have the site up shortly. *Thank God for my web skillz - its cheap* I think I also NEED an apron doning the new name!!
2. We found out about 15 minutes and 4 videos into cooking dinner that WE were in fact supposed to be at my mom’s house for dinner - rather than the other way around as I had been planning for all day. My new reality necesitated that I cut my video short and I became Rachael Ray, whipping out some kick ass Chicken Parmesan in under 30 minutes. We all jumped in the truck, pan of Chicken buring my legs and extra pan of sauce on the floor at my feet, and sped out to Wellington for dinner.

The Recipe | Seeryously Gude Chicken Parmesan

INGREDIENTS

6-8 tbs Olive Oil
1 cup red wine
1 Medium Onion, Chopped
3 cloves of garlic, minced
1 Large can of Crushed Tomatoes (with basil if avail)
1 Jar of your favorite tomato sauce
1 cup of water
2 Boneless, skinless Chicken Breasts
2 eggs, beaten
1 1/2 cups bread crumbs
1/2 cup romano or parmesan cheese
3 Cups shredded Mozzarella Cheese
Pasta of your choice
1/4 cup Fresh or 2 tbs dried Basil
Salt/Pepper to taste
Parsley

DIRECTIONS

Gather all of your ingredients.

The Sauce: In a large sauce pan, add 3-4 tbs of olive oil and warm on medium-high heat. Add minced garlic, chopped onion, basil, salt, and pepper to the pan. Allow to cook until the onion becomes translucent and the ingredients begin to slightly brown. Turn up the heat slightly and add in the Red Wine to deglaze the pan (it will steam if you aren’t familiar) and allow to simmer for a few minutes.

Add in the can of crushed tomatoes and cook for another few minutes. Slowly add in more spices to your taste. Add the jar of tomato sauce and the water. Stir and allow the sauce to simmer on medium-low heat until you are ready to add it to the chicken.

The Chicken: Butterfly or completely slice the chicken in half, hortizonally so that you end up with 4 thin pieces. To save time, you can buy thin chicken breasts in the store. If desired, place them between two sheets of saran wrap and pound with a meat mallet until no more than 1/4 thin. I prefer thicker, more tender chicken parm, so i leave mine thicker.

Set up two large bowls - one for the eggs and the other for the bread crumbs and romano or parmesan cheese (mixed together - you can also add some extra spice here if you want. A little tobasco to the beaten eggs and some salt/pepper/basil to the bread crumb mixture).

Heat a large skillet with 4 or 5 tbs olive oil. Add in some chopped garlic/onion if you wish. While the pan is heating, drag each piece of chicken through the beaten eggs to coat and then through the bread crumb mixture. If you like thick breading, you can do this twice. Once the pan is hot - add the chicken. It is crucial that the oil be hot (especially if you have stainless steel pans) otherwise the breading may stick to the pan rip off the chicken. Allow to brown on both sides. The time will vary depending on the thickness of your chicken. About 10-15 minutes total. Cut into your slices with a knife to ensure that the meat is white throughout.

Boil water for your pasta. I prefer Angel hair with this dish and it cooks up in 4-5 minutes! Once boiling, add your pasta and follow the directions on the packaging for whatever type of pasta you are using.

In a baking/casserole dish, add some sauce to the bottom and then transfer your finished chicken to the dish. Top with a good helping of sauce from the pan. Sprinkle all of the Mozzarella cheese over the top. Dust with Parmesan or Romano Cheese and Parsley.

You can bake at 350 for about 10 minutes or place under your broiler to melt the cheese. Serve on a plate with your pasta as the base, covered with some of the extra sauce and romano cheese. Add your chicken on top and Voila - you will have a happy man family.

The Outtakes

For as real life as I want these to be, we had to record segments one and two 3 times. In segment one, my daughter walked into the kitchen in her usual attire - which is not appropriate for video. In segment two - the kids were so cranky after their naps and a fight errupted that drowned out the sound of anything else within a 30 miles radius.

Forgive me…the videos will get better If you make the recipe - please let me know if it is a good (and as lucky) for you as it has always been for me!

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Categories: Chicken, Cooking How To, Cooking vlog, Italian, Lunch & Dinner, Pasta, Show Notes, recipe
Tags: chicken parmesan, cooking, food, seeryously gude cooking, shannon seery gude