Chicken Parm

You have no idea how much power y’all have over me. We always ask you what you want for dinner, and USUALLY the answers are all over the place. However, sometimes it seems that you all team up and say “let’s all say chicken parm, maybe he’ll put it on the menu”. Well, it works. How can I say no to dozens of people sending Rachel messages on instagram requesting chicken parm? I just can’t. Seems like you are all pretty psyched for tonight’s dinner, but how could you not be? Chicken parm, with a nice caesar salad and Theo’s famous garlic bread might just be the perfect dinner for a chilly winter night. Get in there!

For the chicken parm:

First things first, set your oven to 400F. Remove the plastic from the container, and pop them in the oven. No need to wait for the oven to preheat. Set a timer for 10 minutes while you prep the rest of the dinner. Once the timer goes off, check to make sure it’s nice and hot inside. Depending on the strength of your oven, it may take more time. Once it’s hot, turn the oven to low broil to crisp up the breadcrumbs on top. Monitor this so they don’t burn! Once everything is nice and hot, and the breadcrumbs are golden brown and delicious, it’s ready to go 🙂 Using a spatula or a large spoon, plate it up on top of the pasta.

For the pasta:

Bring a splash or two of water to a simmer in a saucepot that will fit the pasta. Drop the pasta in, stir it up, and add some butter or olive oil. Keep stirring until the pasta is hot and the butter/oil/water clings to the pasta nicely. Give it a crack of black pepper and set aside till the chicken’s done

For the caesar salad:

Simple! Toss this in a bowl, season with salt and pepper, and drizzle the caesar dressing all over. Mix it up, taste for seasoning, and plate!

For the garlic bread:

Pop this in the oven to toast it up when the chicken is almost done. Alternatively, you can warm it in the toaster oven. Get it nice and hot!

If you got a roasted root veggies + burrata bowl:

First of all, good choice. This is the perfect balance of delicate and decadent. Root veggies, roasted with maple syrup and lots of black pepper, are the ultimate contrast to crunchy, spicy arugula. Oh yeah, and that big ball of cheese? Amazing. The dressing and the burrata bring everything together, and the result is a creamy, sweet, and tangy bowl experience. Dress everything up with the maple balsamic, and enjoy!