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Chicken Ptarmigan




Source of Recipe


Unknown


Recipe Introduction


Why not add a little Italian flare to your Mother's Day dinner? Our recipe for Chicken Parmigianino is a little more saucy and cheesy than most, but we've never had a complaint at home so we hope you love it too! Plus, our version has the advantage of being the easiest way we know of to serve up a delicious Chicken Parmigianino dinner!


List of Ingredients




Chicken Ptarmigan



* 6 chicken breasts, rinsed. Thin pieces preferable to thick pieces.
* 2 cups flour
* Salt and pepper
* 2 teaspoons fresh rosemary
* 2 teaspoons fresh thyme
* 6 tablespoons extra virgin olive oil
* 2 jars of your favorite marinara sauce, store bought
* 6 slices mozzarella (1 slice per chicken breast)
* Grated Parmesan cheese
* Italian parsley

Recipe





* Wash chicken breasts and pat dry. Set aside.

* Combine in a bowl the flour, salt and pepper to taste, rosemary and thyme. Set aside.

* Add olive oil to large skillet. Warm over medium heat.

* Dust the chicken breasts in flour mixture.

* When oil is hot but not burning, add chicken breasts to skillet.

* Brown chicken breasts on both sides until coating is light brown and breasts are just barely cooked through.

* Add marinara sauce to skillet. Heat sauce until slightly bubbling.

* Cover each piece of chicken with one slice of mozzarella. Mozzarella will gently melt from heat of the chicken and surrounding sauce. Remove from heat.

* Optional: You may transfer chicken pieces topped with mozzarella to broiler or toaster over if you want the mozzarella to be slightly toasted on top (see photo).

* After adding each chicken breast to a plate, top with a light sprinkle of grated Parmesan cheese, and garnish with finely chopped Italian parsley.

Serving Suggestion

* Vegetables: Steamed or boiled broccoli.
* Pasta: Spaghetti or ziti cooked according to package instructions.