Chicken Parm Bread Boat

5 mins
Serves 1
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Directions

  1. 1Cut the chicken breasts in half and pound them with a meat mallet.
  2. 2Cut the chicken breasts in half and pound them with a meat mallet.
  3. 3Cut the chicken breasts in half and pound them with a meat mallet.
  4. 4Prepare the breading station by placing beaten eggs in one tray and bread crumbs in another.
  5. 5Prepare the breading station by placing beaten eggs in one tray and bread crumbs in another.
  6. 6Prepare the breading station by placing beaten eggs in one tray and bread crumbs in another.
  7. 7Season the breadcrumbs with salt and pepper and mix well.
  8. 8Season the breadcrumbs with salt and pepper and mix well.
  9. 9Season the breadcrumbs with salt and pepper and mix well.
  10. 10Dredge the chicken breasts in the egg mixture then coat with seasoned breadcrumbs.
  11. 11Dredge the chicken breasts in the egg mixture then coat with seasoned breadcrumbs.
  12. 12Dredge the chicken breasts in the egg mixture then coat with seasoned breadcrumbs.
  13. 13Fry the chicken breasts in a cast iron skillet with oil until golden brown.
  14. 14Fry the chicken breasts in a cast iron skillet with oil until golden brown.
  15. 15Fry the chicken breasts in a cast iron skillet with oil until golden brown.
  16. 16In a pan, melt the butter and saute the garlic.
  17. 17In a pan, melt the butter and saute the garlic.
  18. 18In a pan, melt the butter and saute the garlic.
  19. 19Add tomato paste and cook for a minute or two.
  20. 20Add tomato paste and cook for a minute or two.
  21. 21Add tomato paste and cook for a minute or two.
  22. 22Pour in water, stir and simmer until slightly thickened.
  23. 23Pour in water, stir and simmer until slightly thickened.
  24. 24Pour in water, stir and simmer until slightly thickened.
  25. 25Add heavy cream, whisk and stir well.
  26. 26Add heavy cream, whisk and stir well.
  27. 27Add heavy cream, whisk and stir well.
  28. 28Season with red pepper flakes and parmesan cheese.
  29. 29Season with red pepper flakes and parmesan cheese.
  30. 30Season with red pepper flakes and parmesan cheese.
  31. 31Halve a loaf of bread and fill with the cooked chicken.
  32. 32Halve a loaf of bread and fill with the cooked chicken.
  33. 33Halve a loaf of bread and fill with the cooked chicken.
  34. 34Pour the sauce over the chicken, and top with provolone cheese.
  35. 35Pour the sauce over the chicken, and top with provolone cheese.
  36. 36Pour the sauce over the chicken, and top with provolone cheese.
  37. 37Bake until the cheese is melted and bubbly.
  38. 38Bake until the cheese is melted and bubbly.
  39. 39Bake until the cheese is melted and bubbly.

Ingredients

  • 2 chicken breast
  • 2 chicken breast
  • 2 chicken breast
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup bread crumbs
  • 1 cup bread crumbs
  • 1 cup bread crumbs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 6 slices provolone cheese
  • 6 slices provolone cheese
  • 6 slices provolone cheese
  • 1 loaf bread
  • 1 loaf bread
  • 1 loaf bread

Equipment

knifecutting boardmeat malletbaking sheetbowlforkcast iron skillettongsspoonwhisk