No.
It’s “Chicken in the style of Parma” not “Chicken with parmesan Cheese.” Now I’m too ignorant to know whether “bathed in red sauce and with melted mozzerella on top” is really a popular style in Parma. But that is what “Parmesan” signifies in the US, unless the word “cheese” follows it.
I wonder what you think pasta Florentine has in it!
However, as a side note, dredging in parmesan cheese instead of breadcrumbs is a good option for people following low carb diets.
Mallet them to an edible thickness, season and place over sliced potatoes, add fresh minced garlic and real butter on top of each breast and pop the whole thing in the oven at 350. The buttery, garlicky chickeny goodness slides down to flavor the potatoes and it’s kid friendly.
Cut into bite-sized pieces and brown in a pan. Put cooked chicken in baking dish and layer frozen broccoli, shredded cheese and some cream o’ whatever soup, top with stuffing mix made according to box directions and bake for a half hour. Also kid friendly and one of the first dinners my son learned to make all by himself.
Chicken marsala with proscuitto is nice, but a bit more involved.
Chicken and dumpling soup is a winter favorite here, it’s better with a whole cut up chicken but works with breats too.
The Jefferson’s maid?
Chop a bunch of onions and some garlic. Toss in the bottom of a stew pot with some safflower oil and brown gently.
Add chicken and brown.
Add about 1/3 bottle of Marsala. Simmer long time. Until it falls apart.
Raise heat and add butter, basil, black pepper and heavy cream. Stir until thickened.
Serve over rice or pasta.
Cetling generally doesn’t like sauces on her food, but she licked this one off the plate a few nights ago! Works well with shrimp too.
I made Chicken, Apples, and Cream à la Normande a week or two ago, and was blown away. I don’t normally like chicken breasts - they tend to be tasteless IMO - but this recipe was amazing.
I’d make haste to return to the store and exchange it for what I’d meant to buy, chicken thighs and drumsticks. : )
Seriously, I’d pour barbecue sauce on it, bake and serve each one on a hamburger bun.
Piccata, without a doubt. Second choice is homemade Chinese Chicken Salad.
And no matter what I do, I brine or at least salt-and-sit, because I can’t stand unseasoned chicken,and the season has to go all through the meat.
I also much prefer schnitzel-style: slice into thinner pieces first, with the grain. Then pound as flat as possible.
For piccata: dust lightly with flour, some paprika optional. saute in butter. set pieces aside. deglaze the pan with white wine or broth or water as you prefer, understanding that you’ll get more flavor with wine/broth, obviously. Let it cook down, add lemon juice and (if you’re me) LOTS of rinsed capers. (This dish can get very salty if you aren’t careful) Finish the sauce with butter (again, unsalted is preferable) just before you stack the chicken on a pile of fettucine and pour the sauce over it all. Each bite should have pasta, chicken, sauce and capers. Heaven.
And for your CCS: brine or salt the breasts and saute lightly. (Poach if you like but I don’t see the point of making sure the chicken has the least amount of flavor possible). Use whatever greens you like, but I think it MUST have iceberg as part of the mix. I like iceberg and spinach, plenty of scallions, toasted sesame seeds and plenty of freshly prepared rice sticks (maifun/rice noodles deep fried - WAY better than wonton or anything else. If you’ve never done it, it’s ideal to use peanut oil but any clean fresh oil will do. The key is to make sure the oil is very hot, otherwise the noodles will not puff. Test by dropping one or two noodles in; they should puff almost instantaneously. I’m serious - it takes 1-3 seconds. Don’t worry about burning, that’s actually very hard to do. just make sure there is enough hot oil to cover them puffed, you can’t do it in a shallow pan)
East-West and Trader Joes make good dressing. Always a little too sweet for my taste, so I cut it with rice vinegar. YUM.
Also: if anyone knows of a good way to maximize the mount of sauce in Piccata, please share. It’s always such a bitch making enough good sauce without thinning flavor.
Good you asked. You can do my user name.
Ají de Gallina.
I never put olives.
Rice is a must even if potatoes + rice is a gastronomical sin.
When you eat it, take a bit of the chicken a mix it with rice and eat it.
Although *gallina *is actually hen, it is no longer done with hen but chicken.
Thought of another one.
Top with marmalade and bake. Nom nom nom.
Flatten and with shiny side down, sprinkle with paprika. Make some stovetop dressing and spoon some on about 1/3 from tip. Roll up and secure with toothpicks, put in baking dish. Mix 1 can cream of chicken or cream of celery etc. with about 1/2 water, a little salt & pepper. Sprinkle tops of roll-ups with a little more paprika, spoon extra dressing around chicken then pour soup over all. Cover with foil. Bake at 350 for 45 min. to an hour (depending on what else you have in oven, baked potatoes or whatever.)
Just stick them in a frying pan with a little steak spice.
Or make fajitas.
If we want easy and quick, we’ll stir fry it or make it into burritos.
But I love chicken breaded in flour, then egg, then panko, and baked. Just takes a while getting all the seasoning right. With the quick ones we usually throw a prepackaged pack of seasonings in and then something extra spicy on top of that.
Forgive my small joke; I also know that wiener schnitzel has no hot dogs. A lot of recipes do include parmesan cheese as part of the recipe, but it’s not required, of course. Pasta Florentine has flowers in it. Or maybe fluoride. I’m surprised you didn’t know that.
Breasts!
I find those more useful than wings or any other part – and since I’ve stopped eating pork, I subsitute Chicken in many of those dishes
Let’s see…
Chicken Cordon Bleu
Chicken Kiev
Lemon Pepper Chicken
Butter Pan-Fried Chicken (when I’m feeling lazy)
Polynesian Chicken (adapted from pork)
Chicken & Tofu (adapted from Mabo-dofu with pork)
Chicken fajitas (just the envelope seasoning)
Chicken parmesian (looks like other peoples’ recipes are better than mine)
Honey/Lemon/Mustard BBQ’d Chicken
Chinese Long Beans & Chicken (or Chicken & Chinese Black Bean)
Home-made Chicken Pot Pie [casserole bake]
Home-made Chicken Noodle soup [crock pot]
Home-made Chicken & Rice soup [crock pot]
If you want a recipe, reply to this and ask me to post it.
I’ll revisit this thread once in a while.
–G!
Well, the cook’s in the kitchen
And hidin’ the spoons
I’m winkin’ at witches
And howlin’ at moons
. --Aerosmith
. Walk On Water
I would trade them for chicken thighs. A much tastier bit of meat.
Tai Basil chicken.
Grind about 1lb chicken with
2tbls tai fish sauce
2cups fresh basil
set aside
Combine to make sauce
2 tbls vinagar
2 tbls fish sauce
1 tbls chile flakes
1 tbls sugar
Sice 4 shallots thinly fry in wok until golden
throw in chicken mixture continue to cook until all pink is gone from ground chicken.
throw in the sauce cook until not watery
serve over rice.
Someone allllllllways has to fight the hypothetical, don’t they? 
I prefer thighs too, but breasts are what we got at the moment.
I like 80% of the thigh…but there’s always that bloody-gamy area that screws it up. I can’t seem to locate where that is before cooking and remove it. Sigh.
Cook, chop up fine, make chicken salad, or add to a macaroni or pasta salad. Mix with noodles, cooked broccoli, and alfredo sauce.
I still like good old fashioned Shake N’ Bake, served with various dipping sauces. I found the elusive BBQ Shake N’ Bake (which is just powdered barbeque sauce, no crumbs) and sometimes make that, it just smells divine to me.