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Hi, everybody I’m John McCormack with the Trois Estate. I’m the executive chef in the beautiful hill country here at Fredericksburg, Texas. What I’m going to show you now is how to layer the chicken.
What we’re going to do is take our chicken breast. We’re going to add it just to our plate. I’m going to throw it in the broiler, this is only going to take a minute but this is how you get your layers. What I want to do here is take a ladle and the marinade that we talked about earlier that we’ve made. We’re going to go ahead and give it a nice maybe two ounces on top of our chicken breast and get our blend of Parmigiano-Reggiano, mozzarella, add it on top, get a good nice generous amount. So we had a good even melt. I’m going to take this, I’m going to stick it in our broiler. It should be ready in less than a minute. Classic side, it always goes with the chicken parmesan, a little angel hair fresh pasta. So what I’ve got is a little saucepot filled with water, always have a little olive oil to it, a little salt. Salt your water for flavor, let it come to a nice boil. Remember angel hair does cook very quickly maybe two and a half to three minutes in the water and that’s it.
Over here, for the condiment, we’re also going to condiment this dish. It’s a little pan-seared asparagus, a little olive oil, a little salt, a little pepper and I’m going to add a nice drop of butter. Let it sauté just a few minutes. These have been partially cooked so it’s not going to take more than maybe a minute, a minute and a half to bring back up the temperature.
In the final part of cooking our chicken, we went ahead and put it in the broiler already because we wanted to melt our cheese on top. Now, be careful, it’s going to be very hot. So once you pull it out, you should have a nice melt on top or a nice mozzarellas melted on top for our homemade mariners and underneath, then we have a nice breaded Italian style chicken breast below.
Now, let’s get started on the final garnishing of the dish.
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