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From the Crock Pot- Week 7


PantherDave
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Well, let's do Italian this week shall we??? I'm making this for tonight and the house smells awesome!!!!

 

Chicken Parmigiana

 

1 egg

1 cup dried bread crumbs( I use the Italian flavored myself)

6 bone-in chicken breast halves, skin removed

1 jar(10.5 oz) pizza sauce

1/2 cup grated Parmesan cheese

6 slices mozzarella cheese

 

Step 1- Beat egg(pour onto whatever you use to dip meats in the yolk...bowl/plate etc). Place bread crumbs in seperate bowl/plate. Dip chicken breast into egg, then dip into bread crumbs, use a spoon to coat an all sides.

 

Step 2- Saute chicken in large non-stick skillet coated with cooking spray.

 

Step 3- Arrange one layer of chicken in CP. Pour 1/2 of pizza sauce on top. Add second layer of chicken and pour remaining sauce over top. Cover and cook on low for 6-8 hrs, or until chicken is tender but not dry. Just before done, sprinkle with Parmesan and add mozzarella on top, cover and cook 15 more minutes. Serve and enjoy with a side of your favorite pasta, bread, salad and red wine.

 

I also use bone-less breast to make Ckicken Parm subs with on occasions.

 

 

Now for some football, as I like Detroit to show up on Sunday and take it to the Bucs.

 

Bucs 17

Lions 31

 

 

Bon Appetite and Good Luck on the Homer Front and FF Wise-Peace PD.

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i have to ask.....

 

why don't you want the chicken crispy?

 

 

From my take it helps the coating stick to the chicken breast, as non-sauted would most likely just get cooked off and into the pizza sauce. I'll try it next time and see what happens, but that is my take. Plus, it may go in slightly crispy but it does not come out that way when finished.

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what i mean is...... i like my chicken and veal parm crispy.. why is chicken parm a good candidate for a crock recipe? seems easier and better to just do the standard dredging (flour, egg, bread crumbs), sear...cook to about 90% in oven....put in a little cassarole dish, pour warm sauce, top with cheese..broil.

Edited by Bier Meister
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what i mean is...... i like my chicken and veal parm crispy.. why is chicken parm a good candidate for a crock recipe? seems easier and better to just do the standard dredging (flour, egg, bread crumbs), sear...cook to about 90% in oven....put in a little cassarole dish, pour warm sauce, top with cheese..broil.

 

Just about everything is good outta a Crock, but we all have different taste....I like it, my family likes it, so I posted a recipe for it.

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Just about everything is good outta a Crock, but we all have different taste....I like it, my family likes it, so I posted a recipe for it.

 

 

i am sure it is good..... what is the advantage of doing it in a crock vs the traditional method? what is good about it? why wait 6-8 when a better product can be served with minimal more effort in under an hour?

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i am sure it is good..... what is the advantage of doing it in a crock vs the traditional method? what is good about it? why wait 6-8 when a better product can be served with minimal more effort in under an hour?

 

 

OK, guy's and gals....If you should want your chicken parm quicker...then don't use this method, as with a CP it takes a little time. However, if your like me and like to prep in the morning and just serve and eat after a day's work..picking kids up from school etc., then try this, as I beleive you'll like it. Also, with a CP the flavor tends to be much better IMO, since it has all those hours to seep into the chicken. Plus, for me, cooking with a CP is just plain FUN, but cooking with a CP is up to the person..ala personel preference. Also, as for "advantages" other than the "time" difference...chickem parm is chicken parm when you strip away prep time etc. So, in closing...prep in the morning and enjoy a hot delicous meal at dinner time, or do it after you get home the traditional method...really whatever floats your particular boat-Peace PD.

Edited by PantherDave
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i'm really not trying to bust your balls on this one. so, some of this things that you like about using it for this recipe:

 

- prep in morning--> done when you get home

- you believe you get more flavor due to the long braising/stewing process

- fun in using the crock.

 

 

i'll also infer that the chicken turns out fairly tender. would this be pretty stew-like, just with larger pieces of chicken vs. diced?

 

 

edit: chicken parm is chicken parm, but this seems like a chicken stew in a tomato sauce (which is fine)... i'm just don't think it's a variation or sub for chicken parm.

Edited by Bier Meister
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i'm really not trying to bust your balls on this one. so, some of this things that you like about using it for this recipe:

 

- prep in morning--> done when you get home

- you believe you get more flavor due to the long braising/stewing process

- fun in using the crock.

i'll also infer that the chicken turns out fairly tender. would this be pretty stew-like, just with larger pieces of chicken vs. diced?

edit: chicken parm is chicken parm, but this seems like a chicken stew in a tomato sauce (which is fine)... i'm just don't think it's a variation or sub for chicken parm.

 

 

 

I did do it once with just "tomato sauce" and it did get a little soupy/ stewy, but just one jar of pizza sauce with that amount of chicken gives it the "chicken parm" consistencey(sp). I do try to pick out a pizza sauce that is more on the "pasty" side instead of the "saucey" side. Heck, you could most likely use "tomato paste" as well. Give it a try those who wish, as it's tasty.

Edited by PantherDave
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Never thought I would see a cat fight over the crock pot.

 

:D

 

 

:D Agreed.

 

Anyone up for an Iron Chef Comp....Bier and his talents vs PD and his Crock....maybe this could be a Huddle sponser event at next years WCOFF draft....Holly Crap that's a great idea.

 

While I tend to agree with Bier on this one as I like the chicken crispy (just made a great Weight Watchers friendly recipe this week), this thread is PD's baby and all about the crock and football and even though I might not agree with his picks, he does come up with some great recipes. We also made a white bean chili in the crock a few weeks ago....mmmmmm

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I did do it once with just "tomato sauce" and it did get a little soupy/ stewy, but just one jar of pizza sauce with that amount of chicken gives it the "chicken parm" consistencey(sp). I do try to pick out a pizza sauce that is more on the "pasty" side instead of the "saucey" side. Heck, you could most likely use "tomato paste" as well. Give it a try those who wish, as it's tasty.

 

 

that makes a lot more sense to me......

 

 

and i think you are better off going for the "pasty" sauce over straight tomato paste.

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:D Agreed.

 

Anyone up for an Iron Chef Comp....Bier and his talents vs PD and his Crock....maybe this could be a Huddle sponser event at next years WCOFF draft....Holly Crap that's a great idea.

 

This would be awesome. PD would do his chopping for 10 minutes, dump it in the crock pot for 8 hours and go gambling and drinking.

 

Bier would shop for his recipes all day and worry about his reducing and saucing. At the end of the day PD stumbles in, opens the lid and slurs: "Voila".

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that makes a lot more sense to me......

and i think you are better off going for the "pasty" sauce over straight tomato paste.

 

 

Yes, the stright "tomato paste" is not all that flavorful to begin with, and I just grab different "pizza sauce" and shake it, if it slams into the lid...to thin, if it does not..just right.

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This would be awesome. PD would do his chopping for 10 minutes, dump it in the crock pot for 8 hours and go gambling and drinking.

 

Bier would shop for his recipes all day and worry about his reducing and saucing. At the end of the day PD stumbles in, opens the lid and slurs: "Voila".

 

 

:D That would be about the size of it-funny chit there my man...good that was a power laugh :D

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:D Agreed.

 

Anyone up for an Iron Chef Comp....Bier and his talents vs PD and his Crock....maybe this could be a Huddle sponser event at next years WCOFF draft....Holly Crap that's a great idea.

 

 

This would be awesome. PD would do his chopping for 10 minutes, dump it in the crock pot for 8 hours and go gambling and drinking.

 

Bier would shop for his recipes all day and worry about his reducing and saucing. At the end of the day PD stumbles in, opens the lid and slurs: "Voila".

 

 

 

hehehehe.....

 

i think an iron chef would be a blast... prob is dave wouldn't be cooking :D

 

 

yes. this is dave's bit and i actually appreciate him for it. he puts out a lot of good recipes, but there are times that some things need to be clarified (pun indented). i take food seriously and want you guys to have good info, and options. hehehe keep in mind i am rooted in classical, rustic, regional cuisine and i have a lot to learn in other relhms sometimes.

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hehehehe.....

 

i think an iron chef would be a blast... prob is dave wouldn't be cooking :D

yes. this is dave's bit and i actually appreciate him for it. he puts out a lot of good recipes, but there are times that some things need to be clarified (pun indented). i take food seriously and want you guys to have good info, and options. hehehe keep in mind i am rooted in classical, rustic, regional cuisine and i have a lot to learn in other relhms sometimes.

 

 

I took no offense my man, I'm happy to do this and I want to make it as simple as possible and should have "enlightened" everyone on the consistencey of the pizza sauce off the bat-Peace PD.

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