The chick parm


 
Brett-EDH

Brett-EDH

TVWBB Olympian
The outside air is cooling.

And I haven’t had one of these in eons.

Forgot the pan pics.

Butterflies 3 breasts. SPG and thyme. And added evoo. Mixed thoroughly.

Placed into warmed SS pan. A few mins per side. Pulled at 150°. Rested.

Covered with homemade rustic san marzano sauce and then topped with fresh mozz.

Broiled on high for 7 minutes and then placed into a sliced baugette.

Yum.

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Darryl - swazies said:
I love bread......I don't eat much bread...I would crush 2 or 3 of those right away.
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I’m in the same boat at you. I enjoyed this one, only one sando. And savored every bite. It might be the first sando I’ve had in a very, very, long time. We try to not each much bread these days. Thus the naked sear on the chicken. No breading. Just the evoo pan searing with the ingredients above.
 
Brett-EDH said:
I’m in the same boat at you. I enjoyed this one, only one sando. And savored every bite. It might be the first sando I’ve had in a very, very, long time. We try to not each much bread these days. Thus the naked sear on the chicken. No breading. Just the evoo pan searing with the ingredients above.
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Yeah. I hear you.....besides the artisan bakery I had a few sampling from on my last weeks worth of holidays ( holidays don't count btw :LOL: ) and the pizza joint ( award winning pizza joint in the same town ) that brings in imported flour from Italy......I haven't had bread since the spring time....April........May maybe..hard to remember.
I miss it occasionally.....but once you eat it you sort of regret doing it....I do anyway.

The bread you had looks so soft and the crust on the cheese with a tart marinara sounds amazing. I know it's simple but this is how I roll these days....simple and single ingredient foods made the right way has really had a positive impact on myself....it's been a good year so far.
 
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