Index / Cooking
Week Seven: Chicken Parmesan
 

2-4 lbs. Chicken breasts (filleted)
A whole bottle of spaghetti sauce
As much parmesan cheese as you can muster
Flour and breadcrumbs (seasoned)
2-4 eggs.

1 Butternut squash
As much brown sugar as you think you'll need.
Some milk too.



Well here's the chick. To the left you can see the eggs you're supposed to use. I really wish we'd gotten some better shots of the mixing apparati.

First start out by beating the ends in a bowl. In a separate bowl make a mixture of flower and breadcrumbs. Let me tell you, get seasoned bread crumbs. If you get unseasoned ones your chicken will taste like the inside of Miss Garcia's ass. And take it from me, that ain't exactly roses.

Now, using a fork or your hands, drag the chicken through the eggs, then through the flower and breadcrumbs. You need to get them completely covered in the breadcrumbs and flower otherwise it won't be good at all.


And if you look really hard you can see the bread crumbs/flour mixture next to the egg bowl.



Jerry says "Hey, who put this Miracle Blade in this squash" right before he falls over from leaning too damn much.

Now get to work frying those chicken. They should be browned all around, but a kind of medium brown. Don't burn them or, again, you'll get the "Garcia ass effect". When that's all done put them in the baking dish and cover them with spaghetti sauce and cheese. Cover, and put in the oven for 25-30 minutes.

Meanwhile, you should have already cut the squash in half and started it cooking it in the oven like you see on the right. It could take you anywhere between 30-60 minutes so keep an eye out for the thing. When that's done drag the strands of the squash out and put them in a frying pan. Add milk and flour, trying to get to a thicker, soupy kind of mix. Add brown sugar to taste.


This reminds me of something, though I can't think what.

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