Thursday, May 10, 2012

Chicken Parma

I haven't made this dish in a long while. I simply sliced breast in half, for easy dipping in chapatti flour (Indian/Asia store) and dropped them into shallow oil; brown on both sides (salt/pepper).

I made a marinara sauce with roasted garlic and artichokes and served it over some flat noodles hubs bought in Eataly on our last visit into NYC.

Simple and good with a salad or even spinach side dish.

Here is a look inside my first bite...Yum!