Mr. CBB’s Crispy Chicken Parmigiana On Garlic Mashed Potatoes

Mr.CBB's Chicken Parmigiana on Garlic Mashed Potatoes

Mr.CBB’s Chicken Parmigiana on Garlic Mashed Potatoes

Chicken Parmigiana is one our easy go to recipes when we want something tasty and warming to the soul. It’s also not a budget breaker either but we always keep our eyes open for great deals on chicken breasts in our local supermarkets.

Although we like to splurge once a week In 2013 we decided we are keeping our kitchen busy with healthy recipes and lots of vegetables. This baked chicken recipe is simple to put together and takes about 25-30 minutes in the oven. You do have to lightly fast fry the breaded chicken breasts in a bit of extra virgin olive oil for this recipe as I prefer super crispy chicken.  Once you lay the fried chicken on top of the sauce it will hold up better if it is golden brown and crispy. This is a fairly healthy baked chicken parmigiana recipe but you can simply bake the chicken in the oven until it is crispy to make this dish even healthier.

I used 3 boneless, skinless chicken breasts for this chicken parm recipe but needed to flatten them out. What I did was take out some wax paper or you can use cling wrap and wrap the chicken up raw. Then with a rubber kitchen mallet, wine bottle, rolling-pin whatever you have whack the chicken breasts until they are thinned out. For this recipe you want them to be thin so they fry up fast and they are crispy; same goes if you bake them in the oven.

Once you have the chicken breasts flattened, put them through the three-step process of flour, eggs, and breadcrumbs. Make sure you season all three dishes before coating as you will need the flavour. I use breadcrumbs that are already seasoned with Romano cheese and parsley but I also add my pepper, basil, oregano and paprika to the crumbs and mix. I also add salt and pepper to the eggs and flour. Alternatively, you can make your own breadcrumbs with day old bread and seasoning’s to save even more money. Some people also like to use panko bread crumbs which is another option.

Once the chicken is coated I heat up 3-4 tablespoons of extra virgin olive oil or you can use coconut oil if you have it and flash fry the chicken breasts on high heat so they are golden brown. Sit them on top of paper towel to drain on a flat dish while you caramelize the onions and sauté the mushrooms. Chicken dishes for dinner are a great alternative to pork, beef as well as fish. I like to balance my protein intake during the week as well as have meatless meals.

Make the Pasta Sauce

The pasta sauce I used for this easy chicken recipe was the same one I used for the pasta and meatballs. You can find the recipe for the pasta sauce here minus the meatballs of course. I make a big batch of this and freeze it so it’s ready when we need it.  Once your onions and mushrooms are done layer the bottom of a casserole dish with the pasta sauce, top with the mushrooms and onions, then sit the crispy chicken breasts on top and press down so they are embedded in the sauce and mushrooms. Top with freshly grated mozzarella and Parmigiano cheese. Put this chicken dish in the oven at 350 degrees for about 30 minutes or until the cheese and sauce is hot and bubbly. Let it sit for a couple of minutes when you take it from the oven.

Make The Garlic Mash

While the chicken is in the oven make your garlic mashed potatoes which is simply boil your diced potatoes in salted water, drain, add in some butter, milk and finely mashed garlic and whip. We like our mashed potatoes smooth and sometimes we even chop the head off of the garlic, sprinkle with salt and olive oil, put it in tin foil and bake it in the oven so we have roasted garlic for our mashed potatoes instead. If you don’t like mashed potatoes you can simply serve this with rice, couscous, pasta, or on its own.

When the chicken is baked, put a nice helping of garlic mash on a plate and sit a chicken breast on top, garnish with parsley and a little more Parmigiano if you like.  It’s ooey, gooey good and don’t forget to serve with heaping bowl of garden salad! Enjoy.

How To Make Chicken Parmigiana

  • Feeds: 3
  • Time: Prep 15 minutes
  • Cook Time: 25-30 minutes at 350 degrees

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 2 cups seasoned bread crumbs
  • 2 large eggs beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt
  • pepper
  • 1 1/2- 2 cups grated mozzarella
  • 1/2 cup fresh grated Parmigiano cheese
  • 3-4 tablespoons extra virgin olive oil
  • 2 cups of pasta sauce
  • 2 cups of sliced onions
  • 2 cups of mushroom slices

Preparation

  • If you haven’t made your pasta sauce yet now is the time to make your sauce. You can find the recipe link above. 
  • Take your wax paper and put your chicken breast inside, fold and whack it with your kitchen mallet until it is thin. Do this for all 3 breasts and set them on a plate
  • Go to your coating station where you will have 3 bowls; one with the flour, one with the beaten egg with salt and pepper and the other with the seasoned breadcrumbs.
  • Coat your piece of chicken in the flour, shake then dunk it in the egg mixture, then over to the coating. Make sure to coat the chicken well so it gets nice and crispy.
Lightly Fry Chicken Breasts Until Golden Brown

Lightly Fry Chicken Breasts Until Golden Brown

  • In a skillet heat up your extra virgin olive oil on med-high heat and fast fry the chicken breasts. They will fry until they are just about done as they will finish in the oven. When golden brown set on a dish lined with paper towel to drain.
Caramelize Onions and Mushrooms

Caramelize Onions and Mushrooms

  • In the same skillet toss in your onions and caramelize them until they brown and then toss in the mushrooms.
Layer onions and mushrooms in pasta sauce

Layer onions and mushrooms in pasta sauce

  • In the bottom of your casserole dish add a layer of pasta sauce, then add the mushrooms and onions layer, then your 3 chicken breasts.
Chicken Parmigiana Ready For The Oven

Chicken Parmigiana Ready For The Oven

  • Push the chicken gently into the mixture below, top with mozzarella and Parmigiano and bake in the oven for about 25-30 minutes or until hot and bubbly. You want to give that chicken a chance to finish cooking and the sauces to heat and cheese to melt.
Chicken Parmigiana

Chicken Parmigiana

  • Once finished lay your chicken breast and the lovely sauce on top of garlic mashed potatoes, top with fresh parsley and more Parmigiano cheese and enjoy.

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Mr.CBB’s Cheesy Mashed Potato and Spiced Squash Baked Torpedoes

Mr.CBB's Cheesy Mashed Potato and Spiced Squash Torpedoes

If you love mashed potatoes, squash or Swede or all 3 you will love this simple cheesy baked recipe. I’ve made this recipe with both the winter squash and the swede. This quick recipe is a frugal finger food that’s perfect for any type of parties such as the boys watching the NFL or any sports game, baby showers, wedding showers,  or the upcoming Holiday Season.

If you have extra mashed potato after a meal hang on to it and make these torpedoes for your next party. You don’t need to spend alot of money on appetizers when you can make them in your own kitchen cheaper than pre-made products. For this recipe I prefer to make the mash ahead of time so it has ample time to cool which you need. You can’t make this with hot mash. I know it looks like a lot of work but really it’s not that bad at all it’s fairly straight-forward and simple.

What I love about this recipe is that you can change-up the flavours as you like simply by adding spices to your mash mixture. You can easily add some cinnamon or nutmeg to jazz up the taste like I did when I mashed my squash so you get a hint of sweet with savoury. I also love that these are baked and not deep-fried so they are not heavy tasting of oil although I do drizzle a little extra virgin olive oil on top for crunch. When they are done they will be a medium to dark brown and you can tap them with a fork to do a crunch test.

Serve these hot but not super hot out of the oven on a platter to your guests. To wow your guests and to make these cheesy beauties interesting serve the torpedoes with little pots of dipping sauce. We prefer to serve it with a quick easy marinara sauce which you can make in 30 minutes on the stove top. You can also serve this with sour cream a ranch dressing or a creamy spinach dip. You can easily just eat them as they are if you prefer them au natural.

Don’t forget to serve these with a small plate for when your guests like to use the traditional knife and fork method. For those that like to jump in you can handle these Cheesy Mash and Spiced Squash Torpedoes in your fingers and dip away.

We’ve also baked these in advance to serve as part of an appetizer at a party where we transported them followed by a quick re-heat in the oven on low for 30 minutes.

Have you made your own version of Cheesy Mash and Spiced Squash Torpedoes? What flavours did you use?

Mr.CBB's Baked Cheesy Potato Spiced Squash Torpedoes

Tools:

  • Tin Foil
  • Baking Pan/sheet
  • bowls for dipping
  • pots for boiling
  • potato masher or ricer
  • spoon
  • cheese grater

Yield: Approximately 9 Torpedoes

Time:

  • Prep- 30 minutes
  • Cooking Potatoes and Swede Approx 30 minutes
  • 15-25 minutes to make mixture, shape and dip
  • Baking 35-40 minutes at 350 degrees

Ingredients:

Squash Mash or Swede

  • 1 small  Squash or (swede)
  • teaspoon salt
  • pepper to taste
  • 1 teaspoon of cinnamon
  • sprinkle 1/4 teaspoon of fresh ground nutmeg
  • 1/2 stick of butter or 2oz

Mashed Potato

  • 4 med sized potatoes peeled and cubed
  • teaspoon salt
  • pepper to taste
  • 1/2 stick of  butter or 2 oz

Cheesy Torpedo Mixture

  • 1 large egg
  • 1 cup grated sharp or old cheddar cheese
  • 1/4 Parmigiano regianno grated fresh
  • 2 cups of seasoned bread crumbs
  • 2 eggs for dipping
  • 1 cup flour for dipping
  • 1 tablespoon parsley

Topping

  • 1/4 cup extra virgin olive oil for drizzling
  • 1 cup grated mozzarella cheese for topping

Marinara

  • 1 can of diced tomatoes or dice 5-6 fresh medium tomatoes
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 teaspoon of sugar
  • 2 tablespoons extra virgin olive oil
  • 1 minced yellow onion
  • 6 cloves of garlic minced
  • 1/4 cup of cold water

Mr.CBB's Baked Cheesy Mashed Potato and Spiced Squash Torpedoes

Preparation:

NOTE: I like to make the squash or swede and mash ahead of time so it has ample time to get cold. It’s up to you. I put it in the refrigerator when it is done usually overnight. If you do make it the same day, leave enough time so it has time to chill. It’s easier to work with that way and you can form your torpedoes with ease.

Squash or  Swede

  • Peel your squash or swede and chop into cubes
  • Place them in a large pot of boiling salted water
  • Cook until very tender
  • Remove from pot, drain and set back in the pot on the  low stove to dry up the moisture for a couple of minutes
  • Put your squash or swede in a bowl, and add the salt, pepper, nutmeg and cinnamon and butter and mash
  • Cover and store in the refrigerator to cool completely

Mashed Potatoes

  • Peel and cube your potatoes and add to a large pot of boiling salted water
  • Boil until fork tender, drain and then add back to the pot and place on low heat until the moisture is gone
  • Add the salt, pepper and butter and mash your potatoes
  • Cover and store in the refrigerator to cool completely

Making The Torpedoes

  • In a large bowl add 1 large egg the mash and the  squash or swede (whichever you used) along with the Parmigiano, old cheddar and parsley then mix
  • With a spoon take out a handful of the mix and shape it into a long torpedo like shape
  • In separate bowls add the flour in one, the eggs in another and the bread crumbs in a third bowl
  • Take your torpedo roll it in the flour, dip it in the egg and roll in the bread crumbs
  • Set it on your baking sheet lined with tin foil
  • Drizzle the tops of your torpedoes with extra virgin olive oil
  • Put them in the oven at 350 for about 35-40 minutes
  • The last 5 minutes top them with the grated mozzarella until melted
  • Serve with your choice of dipping sauce or eat them as they are.
  • Enjoy!

Easy Marinara For Dipping

  • In a pan add the olive oil, garlic and onions and saute for 5 minutes
  • Toss in your tomatoes, spices, sugar and water and stir together
  • Simmer on low for 1 hour until it reduces
  • Serve hot or cold in bowls with your torpedoes

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