Sylvester_Scott: /r/WeWantPlates
allurmemesrbelong2me: If there is something wrong with this, please nobody tell me because this looks fantastic and I am totally going to try it.
kickso: Cooking Time (includes preparation time): 40 Minutes
Ingredients:
4 Chicken Breasts – £4.00
Bunch of Basil – £0.70
1 Ball of Mozzarella – £0.47
Block of Parmesan – £2.00
Garlic – £0.30
Breadcrumbs – £0.75
1 Egg – £0.89
680ml Jar of Passata – £0.62
Total Cost – £9.73 – This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
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Full Recipe: http://www.mobkitchen.co.uk/bs-test/2017/11/20/chicken-parm-supreme
Website: http://www.mobkitchen.co.uk/
Facebook: https://www.facebook.com/mobkitchen/
ollie15: Wouldn’t the sauce make the breading soggy?
i_hear_colors: What kind of savages eat straight from the baking pan? Looks tasty though.
Sun_Beams: You should really have spiralised that garlic /s
Looks good!
Gfycat_Details_Fixer: [Proper Gfycat URL](https://gfycat.com/GlossyWaryKudu)
^^I’m ^^just ^^a ^^bot, ^^bleep, ^^bloop. [^^[Why?]](https://gist.github.com/ImJustToNy/cb3457e36f22123eb93864f0af639da3) [^^[Source ^^code]](https://github.com/ImJustToNy/GfycatDetailsConvert)
mrmasturbate: feed 4 for 10… if you buy shitty chicken perhaps
Shadesmctuba: Okay serious question (not just criticism),
Why add water to the tomato sauce if it’s just going to be reduced anyway? Why not chicken broth or red wine to add some more flavor while reducing?
numanoid: Why aren’t oil sprayers used more commonly? (I’m talking about spray bottles that you put olive oil into, not Pam and the like.) It always disturbs me when I see someone pour a line of oil on top of food. So 75% of the food doesn’t get oiled, but then you have those bites where it’s got a big glob of oil on it. A sprayer gives a nice even coverage.
20pastfour: “feed 4”
Wakagoshi: Yep, this is fairly common Chicken Parm recipe. Where is the Supreme part that was mentioned in the title?
SquidSauceIsGood: After coating the chicken thoroughly in panko breadcrumbs let sit in the refrigerator for 20 minutes and then press in normal breadcrumbs and fry. Trust me.
InactiveBeef: PSA: Don’t work with raw meat (especially chicken or fish) on a wooden cutting board like they do here. Plastic is much more hygienic.
diggexpat: Well, no wonder. They saved all the money on plates.
taitems: As an Australian, that’s certainly not a Parma. A Parm, sure, you can keep that. But a Parma?
