As some of you know, every morning I post whatever I am going to cook that day as my Facebook status for the day. (The origin of this is as follows: when I first got my Facebook page I never posted a status. The teenager told me that made me extremely uncool, and I had to post and change my status at least once a day. The only thing that reliably changes in my life every day is dinner, and so that is what I change my status to every morning. Because I update my status in the morning, it has led to many puzzled Facebook comments from folks who think I am cooking, say, chicken parmigiana for breakfast.)
This trivia about my Facebook page actually does have a point, which is that in my status for that day, I foolishly mentioned that I was making a version of chicken parm that used PARMIGIANA cheese, as in the title of the dish, not mozzarella cheese. And I think I further complicated matters by calling it “parmesan” cheese. Well, that opened some floodgates, let me tell you. I learned more about the history of this dish than I ever wanted to know — although none of it came with source material, so as far as I am concerned, my point is still valid. Chicken Parmigiana just seems more authentic made with the cheese of same name. don’tget me wrong, I love mozzarella cheese as much as the next girl. Just click here, or here, or here, for example. But on chicken parm, all that mozzarella just seems to take over. Parmigiana, on the other hand, is still delicious but a little lighter in consistency, so all the flavor of your tomato sauce and chicken still stands a fighting chance.
I know, I know, what’s a nice Irish girl like me doing messing around with the likes of a classic Italian dish like this one? But hey, I know what I like when I taste it…and I LIKED this one. don’tforget the pasta with it, I think we can all agree on that! Ingredients Directions
Chicken Parmigiana, from The Pioneer Woman