Unhappy with today’s Chicken Parmigiana.

The sauce was fine, the cheese was perfect, my wife’s chicken was OK, I take one bite of my chicken and it’s practically rubber.  I mean, seriously, I was at first unsure if it had cooked at all.  It was the bigger piece, and I suspect that I should have had it in the oven at 350 degrees for forty minutes, not fifty — but the other chicken breast was fine.

I dunno what happened, in other words. Thoughts?  Because the cheese was perfect.

4 thoughts on “Unhappy with today’s Chicken Parmigiana.”

  1. Clearly, you offended a deity somewhere down the line. Knowing you as I do, it’s hard to say I’m surprised. 🙂

  2. Did you pound the breasts first? I’m not sure about oven cooking times – I always pan-fry chicken parm and I use a meat thermometer so I cook to temperature, not to time. But the important thing for non-rubbery chicken is making it even as possible, so it cooks at the same rate across the breast, and higher-heat/shorter time is usually better.

  3. Also you may have a cold spot in your oven or it’s not getting up to the right temp. My stove is so old now that it’s almost takes a map and certain spatial bending to get everything cooked right.

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