Grilled Chicken Parmesan

Every Italian Restaurant has Chicken Parmesan, a great dish, but that breading gets soggy if it sits too long, and that crappy waiter always waits too long until they get that dish to your table. Then you taste it, and wonder, “Why did I order this, and why does the Olive Garden call themselves an Italian Restaurant?” Yep, you blew it again. Well, this recipe will give you something much better, and taste better than fried chicken. The grilled chicken is stupendous and is my kid’s favorite way to eat chicken. Often I do eat just the chicken in this dish because it is easy, and tastes amazing!

Ingredients

4 Chicken Breast

2 oz White Wine

2 oz Lemon Juice

Salt

Marinara Sauce

16 oz Spaghetti

Instructions

  1. Grate the Parmesan cheese and put it to the side. Make sure you chose a good cheese. If you got Kraft Grated parmesan stop right here, go into your garage, get in your car, start the motor and think about why you don’t understand the value of good food until you pass out from the Carbon Monoxide.

  2. Get two lemons, and juice them, Milke every ounce of juice out of them, and make them suffer for being so damn tart! Put that juice to the side with some white wine. You going to cook with the wine, so don’t drink too much. Start some water and cook the Spaghetti. When you drain it add a little olive oil to keep it from sticking together.

  3. Get the breast and cut them into thin cutlets. Then put them in a bag and smash the breast until they are very thin. Oh my God, The chicken breast, what is wrong with you? Put your shirt back on. Anyway, the way I flatten the chicken breast is that I put them in a ziplock bag, put a wooden cutting board on the chicken, and hit the wood with a mallet. It will flatten them out evenly. Now, be careful because if you hit it too hard and too much the breast will separate and not grill very evenly.

4. Put some olive oil in a deep dish skillet, and put the heat ot medium-high. When the oil gets hot add the chicken and move it around the skillet and flip it to make sure the olive oil completely coats the chicken. You will know when you get it right was the outside of the chicken turns white. Add some salt to your taste.

5. Continue to cook the chicken and flip it around, and when you see that the chicken is starting to brown add the white wine and lemon juice. And flip and move the chicken around. Eventually, the whine and lemon juice will reduce down enough to start turning brown. Wait until the sauce becomes golden brown and coats the chicken. Now, you have to pay attention. Don’t go loafing off smoking a doobie or some other dumbass crap, because it will go from brown to burnt in a split second. So, pay attention.

6. Put the spaghetti on the plate first, place the chicken on the spaghetti, put the marinara on the chicken, and then coat the top with parmesan cheese. Then serve your friends and neighbors. Tell them how difficult the dish was and let them laud you with praise for how amazing the chicken and the dish are. Regal them with your prepared speech and have a great evening eating this perfect dish.

contributor

This is a Jeff Soyster Concoction.

This dish was created to mix my favourite sauce with my favourite way to cook chicken. Or perhaps it was because I can’t fry chicken to save my life? Either way, it became one of my most popular dishes, and it is so easy to make, but it seems hard. So, yeah I hog up the praise and totally gloat about my incredible pretentious cooking abilities. This is a must for your road to becoming a pretentious home chef.