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    Chicken Parmesan (Pepperjack) and Spaghetti

    chicken parmesan

    Hi! I know it’s been a long while since I posted last but here’s something I made tonight that deserved a post for me to remember what I did. This is not healthy by any means but totally delicious. Thanks Bobby Flay and my aunt for the pepperjack idea. This is the altered recipe for Chicken Parmesan (with Pepperjack Cheese instead):

    Overall: 14/15

    My chicky chicky parm parm (any Parks&Rec fans out there?!) was not as crispy as I’d normally get at restaurants but that’s probably due to the lack of oil I tried putting.. I’m sure if I actually used a lot more oil in the frying pan, it would be crispier. Still was faaaaantasic.

    Original Recipe: http://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe.html

    I love the Food Network. Always wanted to make the food I’ve seen on it. I’ve also eaten at Bobby’s Burger Palace but that wasn’t as great as anticipated. I trusted the reviews to see if Bobby’s Chicken Parmiagiana recipe was legit. Luckily, it was. Okay Bobby. I see you. I see you. Followed the recipe more or less, except for the cheese part. I even watched the video that accompanied the recipe. I also listened to other reviewers saying to use less flour and eggs. I halfed it and still used way too much flour. I also did not make the tomato sauce and didn’t buy parmesan cheese. I’m not about buying a whole container of it and only using a little so I knew I can probably skip that.


    • ~1 lb boneless, skinless chicken breasts, pounded thin
    • Salt and freshly ground black pepper (generously)
    • 1 cup all-purpose flour, seasoned with salt and pepper (okay this was still way too much flour for me. I think probably next time I’ll take it 1/2 a cup at a time to see if that’s enough. I shouldn’t have been aggressive).
    • 2 large eggs, beaten with 1 tablespoon water and seasoned with salt and pepper
    • 1.5 cups panko bread crumbs (I only had that much left but worked out fine)
    • 1 cup vegetable oil or pure olive oil
    • 12 OZ Tomato Sauce – store bought (used half a jar of Francesco Rinaldi’s Original Pasta Sauce (24 OZ))
    • America’s Choice Bag of Sliced Pepper Jack (12 slices.. 8 OZ)
    • a little italian seasoning (can’t go wrong, this is italian food right?!)

    Used the rest of the jar of pasta sauce on the spaghetti. woot. no waste!


    1. Make your assembly line (great tip from da flava flay). (1) Meat (2) Flour (3) Eggs (4) Breadcrumbs (5) Pan

    2. Get your pan ready. Put ~1/2 cup of oil in a large pan (or I guess if you want to split it into 2 large pans then split the cup of oil among the two). Heat on high until smoking.

    3. Add 2 chicken breasts each to the pan(s). I only had one pan so I was able to fit 2 onto one. My rhythm was to do the assembly line with one meat, put that aside. Make the second meat across the assembly line and then add both to the pan.

    4. Cook until golden brown on both sides or about 2 minutes per side.

    5. In the mean time, I tried getting ready the next 2 meats. My dad was there to help me cook so I could do the assembly line prep of the meat so that was a ton easier on me.

    6. After the meat is golden brown, transfer to a baking sheet.

    7. After all meat is on the sheet, top the meats with some tomato sauce and pepperjack slices.

    8. Top off with salt and pepper and some italian seasoning if you want.

    9. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.

    10. Remove from the oven and garnish with basil or parsley leaves. (LOL i dont have any of that stuff so I didn’t do that.)

    Lessons Learned:

    1. Read the reviews! Sometimes the tips other reviewers give really helps you save time and money.
    2. Don’t be too aggressive with the measurements, especially when other reviewers are saying that it’s inaccurate. Next time, I would use maybe 1/4 of what is recommended and keep adding as needed until I’m done so I have a better idea of how much it really takes.
    3. Keep the cheese in the fridge until the very last step. I kept it out and it was kinda soft due to the heat in the kitchen… it was fine but still might have been slightly easier to rip apart if it was harder.

    Bon appetit!

    Ease: 5/5
    Time: 4/5
    Taste: 5/5
    Total: 14/15

    Xoxo #IronChefChen

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