Recipe #001: Chicken “Par-meesion”
This probably isn’t the most representative way to kick off my signature recipes, as it’s the newest and most involved, but oh well. Only take this one on if you’re feeling overly ambitious, or better yet - have a team to boss around. The flavor is a satisfying combination of bright and savory, but beware - it’s one of the richest things you’ll ever put in your mouth. Go into this hungry, or you may need to be wheelbarrowed out of the kitchen.
Ingredients:
- Chicken Breasts
- Emeril’s Original Essence
- Extra Virgin Olive Oil
- Salt
- Eggs
- Italian Style Bread Crumbs
- Lemon
- Mozzarella Cheese
- Parmesan Cheese
- Rosemary
- Oregano
- Garlic
- Marinara Sauce (No meat)
- Tin Foil
- Small pasta (i.e. Mini Rigatoni)
Directions:
- Wash your filthy hands
- Remove the chicken from packaging and cut away any large amounts of fat (1 breast per serving)
- Rub both sides of the chicken with essence, wash your hands
- Simmer breasts in a pan of olive oil, a pinch of salt, and the juice of half of the lemon
- When meat turns white and firm, dip each breast in a bowl filled with whisked eggs
- Roll each breast in a bowl filled with bread crumbs
- Place each breast in tin foil “nests” on a baking sheet
- Sprinkle a liberal amount of cheese blend over each breast
- Wrap each nest up, leaving a “chimney” (for monitoring) and bake at 350
- Chop oregano finely, add to sauce at low heat
- Add a small amount of rosemary (rosemary is VERY strong) by pinching a sprig and moving against the direction of the leaves (you want leaves, not stems), add to sauce
- Peel, separate, and smash or chop a clove of garlic, add to sauce
- Boil water with a dash of salt, add pasta
- Take chicken out when breading is golden brown and cheese is melted evenly
- Strain pasta when soft, add a small amount of olive oil to prevent noodles sticking together
- Serve chicken directly on top of a bed of pasta, top with second half of lemon juice (don’t throw away peel), then sauce and a little extra cheese
- Using a grater, zest the lemon peel to add a little color and brightness
- Garnish with a sprig of rosemary
You should end up with something that looks like this:
