Baked chicken parmesan, finished with salami

This past weekend we got to thinking.

We thought about the warm rays of summer sun. We thought about backyard barbecues and rooftop happy hours. We thought about all the trips the hubs and we have teed up between June and August (Charleston, Bahamas, and Table Rock Lake to name a few). We thought about flip flops, freshly painted pedicures, and flow-y sundresses. To say that we totally dig summer would be an understatement.

But in our giddy, jazz-hands, can’t-wait-for-summer moment, we noticed something out of our perif. There, in our closet, dangling on the back of the wooden door, was our bathing suit staring back at us. What is it about this “suit” that has a sobering effect on our summer-time fun? How is it that stretch lycra spandex material can take our sunshine and lollipop moments and transport us to the swimsuit round of the Miss U. S. A pageant? Oh, the HORROR!

Well, seeing that spring won’t be official for at least another week, we gave our bathing suit an inner monologue middle finger, and marched our happy tookus downstairs. Knowing we could save our spandex battle for another day, we decided we need to bake.

We find it humorous the way our mind wanders when it doesn’t want to make lighter dishes. Sometimes it’s hard to keep the mind on a straight path. So many savory, fried, dipped, and salty options! However, we thought it would fun, and totally appropriate, to make chicken parmesan. Who doesn’t love a big dish of baked chicken covered in oozing cheese and tomato sauce? Wait. Don’t answer that just yet.

What if we told you this new version of chicken parmesan was made in a giant cast iron skillet? What if we told you said chicken was boneless chicken thighs instead of chicken breast? What if we told you that instead of just cheese added on top there were slices of salami as well? We would say our friends, this would be the dish to get down on.

So, light up the fireplace, open a bottle of vino, grab a fork, and savor the last few moments of winter.

Summer can wait, for now.

Print Recipe

Baked Chicken Parmesan with Salami

Yield: Serves 4 to 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

1 pound boneless skinless chicken thighs, pounded 3/4 inch thick
1 cup all-purpose flour
3 large eggs
2 1/2 cups panko bread crumbs
2 cups tomato sauce
1 cup Parmesan, shredded
1 cup mozzarella, shredded
8 slices of salami
parsley, garnish

Directions:

Preheat oven to 425 degrees.

Set out three large bowls. Crack eggs, mix, and add eggs to one bowl. Add the panko to one, and the flour to the final bowl. You're creating a dredging station!! Take chicken thigh and dip in flour. Dust off any extra. Dip in egg and then coat with panko. Repeat process until all chicken is covered. Set aside.

Preheat a cast iron skillet to medium-high heat. Add 3 tablespoons olive oil to the pan. Working in batches, brown chicken thighs on each side. Should take about 7 to 8 minutes. Don't cook through! Once all the chicken thighs are browned, turn off heat. Place all the chicken thighs in the skillet. Top with tomato sauce, cheese, and salami slices. Bake for about 15 minutes. Remove from oven and garnish with parsley!!

adapted from Food and Wine Magazine

All images and text ©Fisiz for Fisiz