My Chicken Parmesan Cheat

Brace yourselves, you’re about to be amazed. This recipe was a total accident. I’d been in the mood for Chicken Parmesan but without time or gumption to go through the trouble. But I happened to have Cordon Blue in the fridge. Light bulb! Making a nice little marinara sauce is easy. You can use your favorite one from a jar if you’re so inclined. It takes less than 75 minutes prep to table. Serve with garlic pasta,  rice, or a salad. That touch of ham and cheese in the center of the chicken, adds an extra boost of flavor.

Ingredients (4)
  • 4 Cordon Blue from the butcher shop or grocery store
  • 1 Can of diced tomatoes (Italian or garlic type)
  • 1 small can of tomato paste
  • 1 onion
  • 1 green bell pepper (chopped/ optional)
  • 1 – 2 Garlic cloves (finely chopped)
  • Italian seasoning to taste
  • 1 beef bouillon cube
  • splash of dry red wine
  • Hand full fresh basil (chopped)
  • Real butter & olive oil
  • Grated Parmesan cheese
Method
  1. In a sauce pan, saute onion in butter to sweet and caramelized 
  2. Add bell pepper and saute on low (you can also do this together with the onion. I like the sweetness of caramelized onions for the marinara sauce. Bell pepper is optional. You can also add some very finely chopped celery.)
  3. Add garlic in the end and stir around for about 1 minute
  4. Add wine to de-glaze the saucepan (wine is optional, but it’s better with)
  5. Add diced tomatoes
  6. Add some water at this point, just to water down the tomatoes a bit
  7. Add bouillon cube
  8. Add herbs
  9. Add some tomato paste as needed to thicken the sauce. Stir as you go.
  10. Salt/ pepper to taste
  11. Cover (cover completely and sauce may be more watery. Keep an eye on it, you want a nice consistency in the end.)
  12. Taste for flavor and adjust after about 30 min 
  13. Simmer for about 1 hr total
  14. Turn off heat
  15. Meanwhile salt/pepper the Cordon Blues and brown them quickly on each side (they don’t have to be cooked through) 
  16. Prepare an oven dish with some butter or olive oil on the bottom
  17. Preheat the oven to 160C/350F
  18. Lay chicken in the oven dish
  19. Cover with sauce (don’t drench it though)
  20. Sprinkle with grated Parmesan cheese and some Italian seasoning
  21. Bake for 5 minutes or omit step if chicken is already cooked through at this point
  22. Turn on the grill to brown the cheese a little (keep an eye on it)
  23. Serve with garlic pasta,  rice, or a salad & pair with remaining red wine. Enjoy!

Extra cheat: double or triple the sauce to store in portions in the freezer. Next time, less than half the time to prepare Chicken Parm!

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