Are you tired of the same old, boring chicken parmesan recipe? Look no further than Steve’s Ghetto Chicken Parm Recipe! Trust me, this dish will become a staple in your dinner rotation.
But what exactly makes this recipe “ghetto”? Well, it’s not because of the ingredients. In fact, this recipe uses boneless, skinless chicken breasts and freshly grated parmesan cheese. It’s called “ghetto” because it’s a play on chicken parmigiana, but with a twist that brings a burst of flavor to the classic dish.
Trust me when I say that once you try this recipe, you won’t be able to go back to your basic chicken parm. The combination of spices like garlic powder, thyme, and oregano with cayenne pepper will take your taste buds on a wild ride.
Whether you’re cooking for a special occasion or just want to impress your family on a weeknight, Steve’s Ghetto Chicken Parm Recipe is the perfect addition to any meal plan. So put down that penne pasta and let’s get started!
Why You’ll Love This Recipe
Friends, you’re in for a treat with Steve’s Ghetto Chicken Parm recipe. This is not your typical chicken parm. It’s a recipe that will change the way you see chicken parm forever.
First of all, let’s talk about the name: Ghetto Chicken Parm. You might wonder why someone would call a dish “ghetto,” but let me tell you, this dish is all about simplicity and resourcefulness. If you’re on a budget or limited on ingredients, this recipe can be a lifesaver. But don’t let the name fool you – it’s still packed with all the flavors and textures of a traditional chicken parm.
Secondly, let’s talk about the ingredients. This recipe calls for boneless skinless chicken breasts cut into patties or chicken tenders, which makes it easy and quick to prepare. The sauce is where things get interesting – a simple sauce made of canned marinara sauce, oregano, thyme, garlic powder, salt, pepper, and cayenne for some heat. You can even customize the sauce to your liking by adding extra spices or fresh herbs if you have them on hand.
The dish is finished off with mozzarella and parmesan cheese – that gooey melted cheese we all love – but in gteho style! It’s beyond delicious.
Thirdly, let me talk about how versatile this recipe is. You can serve it with penne pasta or a side salad for an easy and quick meal any day of the week, or make smaller portions as an appetizer for parties or game nights.
And finally, there are variations you can make to fit your preferences easily. If you want to make it healthier, swap out the breaded chicken with freshly baked chicken cutlets crusted in parmesan cheese or use beer chicken instead of frozen breaded chicken patties.
In conclusion I’d say thanks to Steve’s ingenuity in combining simple ingredients in new ways we now have dishes beyond our imagination capable of giving us a happy stomach!
Let’s Gather Our Ingredients!
To make Steve’s Ghetto Chicken Parm Recipe, we need the following ingredients:
- Chicken breasts: We will use boneless, skinless chicken breasts that are cut into cutlets.
- Salt and pepper: Add enough of these for taste.
- Garlic powder: To add a punch of garlic flavor to the chicken.
- Cayenne pepper: For a touch of heat.
- Dried thyme and oregano: To add depth and flavor to the sauce.
- Mozzarella cheese (shredded): We will use a generous amount of mozzarella cheese for the topping.
- Parmesan cheese (grated): This adds salty and nutty notes to the dish.
- Olive oil: We will use this to cook the chicken cutlets in a pan.
- Marinara Sauce: For the base sauce of the dish.
- Penne Pasta: We will serve our chicken parmesan on top of cooked penne pasta.
If you want an extra oomph of flavor, feel free to add more spices like basil or rosemary.
The Recipe How-To
Now that you’ve got your ingredients prepped (refer to section 3), it’s time to get down and dirty with the cooking process. In this section, I’ll guide you through the step-by-step instructions on how to make the tastiest Ghetto Chicken Parm you’ve ever tried.
Step 1: Preparing the chicken
Begin by preheating your oven to 400°F. While that’s happening, take out 4 boneless, skinless chicken breasts and cut them in half horizontally to create eight thin chicken cutlets.
Step 2: Breading the chicken
Combine 1 cup of Italian seasoned breadcrumbs (Note: use gluten-free breadcrumbs if needed) with 1/2 cup of freshly grated parmesan cheese in a shallow bowl. Dip each chicken cutlet into the breadcrumb mixture, pressing it lightly with your fingers to ensure it sticks. Once all of the chicken is breaded, place them on a large baking sheet lined with parchment paper.
Step 3: Baking the chicken
Bake the chicken cutlets for 10 minutes or until they’re fully cooked and golden brown. Remove them from the oven and drop the temperature down to 350°F.
Step 4: Preparing the sauce
Heat up a saucepan over medium heat and combine 2 cups of your favorite marinara sauce (I recommend using homemade or Rao’s brand) with a pinch of dried oregano, thyme, garlic powder, salt, pepper, and cayenne for some added heat. Warm up the sauce until it begins to simmer then reduce the heat and allow it to thicken slightly.
Step 5: Adding cheese and sauce
Once your sauce has thickened, spoon it over each chicken cutlet followed by two slices of provolone cheese. Sprinkle some shredded mozzarella cheese on top then finish it off with a sprinkle of parmesan cheese.
Step 6: Baking again!
Place your baking sheet back in the oven and bake until the cheese is melted and bubbly (approximately 5-7 minutes).
There you have it folks – your very own homemade Ghetto Chicken Parm! Serve it up hot with some penne pasta or a fresh salad for an unforgettable meal.
Substitutions and Variations
If you’re feeling adventurous and want to spice things up or try a different twist on this recipe, there are plenty of ways you can experiment with it. Remember that cooking is all about exploring and having fun in the kitchen!
Firstly, if you’re not a fan of penne pasta, don’t worry! You can use any type of pasta that you like or have on hand. Different types of pasta can completely change the texture and taste of the dish.
For those who like a bit more heat, feel free to increase the amount of cayenne pepper or add some crushed red pepper flakes. Additionally, you can swap out the provolone cheese for some spicy pepper jack for an extra kick.
If you’re looking for a healthier version of chicken parm, you can use boneless, skinless chicken breasts cut into small pieces instead of frozen breaded chicken. Simply bread them yourself using seasoned bread crumbs and bake them until golden brown.
For vegetarians, you could try using eggplant in place of the chicken. It will give a similar texture and flavor but is a great alternative if you don’t eat meat.
You could also swap out the marinara sauce for Alfredo sauce for a different take on this classic dish. Or try parmesan-crusted chicken instead of breaded chicken – this will give a crunchy and cheesy crust that’s hard to resist!
Lastly, if you’re feeling extra fancy, try adding some sautéed mushrooms or sun-dried tomatoes to your chicken parm to really elevate the flavors.
Remember, don’t be afraid to get creative with this recipe – laser beams are not necessary!
Serving and Pairing
Once your Ghetto Chicken Parm is out of the oven and onto your plate, it’s time to enjoy it. This dish pairs well with a simple side salad or garlic bread. The tangy yet mildly sweet taste of the marinara sauce, combined with the crispy chicken tenders coated in melted mozzarella cheese, tastes fantastic with a crisp mixed greens salad.
For a heartier meal, you can serve this dish with penne pasta tossed in olive oil and seasoned with garlic powder, salt, pepper, and oregano. The dish goes well with an acidic red wine such as Chianti or Montepulciano. This pairing complements the savory flavors of the dish perfectly, creating a balance between acidity and creaminess. If you’re looking for a non-alcoholic alternative, lemonade or iced tea are great options that wash down this flavorful meal.
Moreover, for those who want to add some color to their plate or avoid carbs altogether can replace pasta or bread with roasted vegetables such as green beans, asparagus or Brussels sprouts. These vegetables will bring out the natural juices of the chicken and pairs well due to their pleasant flavor profiles.
In short, serving and pairing choices are endless. You can mix and match ingredients to cater to your preferences; however, always make sure you amp up the flavors and add that zing in your taste buds for the extraordinary eating experience!
Make-Ahead, Storing and Reheating
If you’re planning to host a party or just want to be prepared for the week ahead, you’ll love how easy it is to make-ahead and store Ghetto Chicken Parm. The good news is that Ghetto Chicken Parm is an excellent dish for meal prep, which means you can make it ahead of time and store individual portions for later. Whether you need dinner in a hurry or want to have a tasty meal waiting for you after a long day at work, this recipe has got you covered.
To make-ahead Ghetto Chicken Parm, prepare the chicken according to the recipe instructions and let it cool down to room temperature. Once cooled, store it in an air-tight container and refrigerate for up to three days. You can also freeze the chicken for up to three months if you have extra.
When reheating the chicken, you have two options: oven or microwave. To use the oven, preheat it to 375°F and bake the chicken for 15-20 minutes until heated through. To use the microwave, defrost the chicken in advance and then heat it in one-minute increments on high power until warm.
While Ghetto Chicken Parm is best consumed fresh out of the oven, storing and reheating is an excellent option when leftovers are unavoidable. Additionally, Ghetto Chicken Parm can be easily transported as well which makes it an ideal option for potlucks or office lunches. Be sure not to overheat your dish with laser beams while reheating though! 😉
Tips for Perfect Results
Now that you know how to make Steve’s Ghetto Chicken Parm Recipe, let me share with you some tips to ensure that every batch turns out perfectly.
First of all, make sure to use boneless, skinless chicken breasts that are cut into thin cutlets. This will ensure that the chicken cooks quickly and evenly.
When breading the chicken, be sure to press firmly to ensure the breadcrumbs adhere well. A good tip is to dip the chicken cutlets in flour before dipping them in egg and then the breadcrumb mixture.
To get a nice golden-brown crust on your chicken, use a non-stick skillet over medium-high heat with a tablespoon of olive oil. Don’t overcrowd the pan, as this will lead to steaming instead of browning.
To elevate the flavor of the marinara sauce, adding a pinch of oregano, thyme, garlic powder, salt, and pepper can make all the difference.
When melting the cheese on top of the chicken in the oven, be sure not to overcook it. You want it melted and bubbly, but not browned or burnt.
Lastly, for a final touch of freshness and texture, sprinkle freshly grated Parmesan cheese over the chicken right before serving.
Follow these tips for perfect results every time and you’ll have a plate of ghetto chicken parm that’s sure to impress even your toughest critics – because this meal is straight fire!
In conclusion, whether you’re a seasoned chef or a beginner in the kitchen, Steve’s Ghetto Chicken Parm Recipe is definitely worth trying out. With its easy-to-follow recipe and delicious taste, this dish is perfect for any occasion, from a fancy dinner party to a casual weeknight meal.
By using simple ingredients and following the step-by-step instructions, you can create a flavorful homemade chicken parmesan that will impress your guests and have them coming back for seconds. And with the various substitutions and variations available, you can make this recipe your own and cater it to your personal preferences.
So why not give it a try? Whether you’re looking for a quick and easy meal or something to impress your friends, Steve’s Ghetto Chicken Parm Recipe is sure to satisfy. So follow the recipe, grab some penne pasta, and get ready for a delicious dinner that will have you beaming like laser beams.
Steve’s Ghetto Chicken Parm Recipe
- 8 frozen breaded chicken patties (I like Tyson)
- 1 (26 ounce) jar spaghetti sauce (I like Classico Cabernet Marinara with herbs)
- 8 slices provolone cheese
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne (optional)
- 1/2 lb penne pasta, cooked and drained
- In saucepan combine sauce, oregano, thyme, garlic powder, salt, pepper and cayenne and heat until warm.
- Preheat oven to 400 and bake patties for 10 minute on each side.
- Remove chicken from oven and turn your broiler on.
- Top each patty with 2-3 tbs. of sauce and 1 slice cheese.
- Put under broiler until cheese melts, 2-3 minute.
- Mix cooked pasta with remaining sauce in pan.
- Serve chicken over pasta and enjoy!
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!