Chicken Parmigiana with Corn Buttered Rice

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Type of dish : main dish
Level of difficulty : medium
Mood : too lazy…

Well it has been a long time, this blog got dusty here and there… Sorry, but my mood to update seems went off during this Ramadhan.


I made this dish more than a week ago. Delicious, tasty and full of calori, perfect for ifthar. Ok without further ado, here’s the recipe taken from Pioneer Woman with slight modification.

Ingredients
Chicken Parmigiana :
A pair of chicken boneless breast
1/2 cup all purpose flour
Salt & pepper to taste
1/2 cup canola oil
2 tbsp butter (salted please…)
1 small onion, chopped
4 garlic, minced
3/4 cup chicken stock
1 can tomato puree (not paste)
2 tbsp sugar
1/4 tbsp chopped fresh parsley
1 cup parmesan
4 slice mozzarella cheese
Corn Buttered Rice :
2 heaping tbsp butter (yes, salted)
2 garlic, minced
cooked rice, enough for 4 people
1/2 cup sweet corn kernel

Method
Let’s make the rice first. It’s basically fried rice. So start with heating butter. Sauted the garlic until fragrant. Toss in corn kernel. I used can version, but if you want to use the fresh one, it’s ok but make sure it’s the sweet type.
Cook until the corn turned into translucent color. Add rice, combine. Season with black pepper. Feel free to add any kind of veggie that you like. It could be paprika, carrots, even mushroom. Heat off, plate the rice, keep it warm.
Prepare the chicken. Cut it until you had 2 pieces. Than slice them horizontally. Pound them until nice and thin.
Mix the flour with salt & pepper. Coat the chicken throughly. Keep inside the fridge for 30 minutes.
Heat canola oil and butter (you could always use oil only, but I like the browning from butter, and the aroma too off course). Fry the chicken, 3 minutes per side. Set aside, keep warm.
In the same pan (for the fat sake, please do not use clean pan) stir fry onion & garlic. Pour chicken stock in. Cook for 2 minutes.
Add tomato, sugar, salt & pepper (I add oregano too). Toss in grated Parmesan. Cook for 30 minutes.
Carefully lay chicken on top. Placed slice of mozza. Cover the pan, reduced heat to low. Allow to simmer for 2 minutes.
Serve the chicken on top of the rice. Sprinkle with parsley.

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That’s it, I still had 2 recipes to post. Hope that lazziness dissapear, wish me luck…

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