I think all of us have a recipe that was our favorite growing up. And I’m not talking about pizza, like a real family recipe. Mine was our easy chicken parmesan (the secret’s in the croutons). I loved it not just for the flavor, but as I went away for college I loved that it was real food that didn’t take a lot of time or money, but still could impress friends and of course the boys. I may not be worried about impressing the boys anymore, but I do still want to impress my guests. I got wind that Bertolli has a special line, Bertolli®Gold Label, and one of the sauces especially caught my eye – Imported Balsamic Vinegar of Modena, Italy paired with Caraemlized Onions and I knew just what to make, balsamic and Caramelized Onion Chicken Parmesan. This is the perfect recipe to bring to our Bertolli Gold Label Progressive Italian Dinner Party.
I am all about taking old family recipes and making them up to date and more your own. Still keep the classics of course, just check out our heirloom recipes section to know just how much I love the old family recipes, but there’s something so fun about making one of them your own. And that’s exactly what these Bertolli Gold Label Sauces are all about – they went back to their roots to specifically craft and create these premium sauces that combine essential Italian flavors with authentic taste and quality for the modern kitchen. The Bertolli Gold Label Imported Balsamic Vinegar sauce added sweet tanginess to this traditional Italian dish. We decided to host a little dinner party ourselves to give you some ideas of just what to make for your own.
Check back next week to see what we served. In the meantime, be sure to check out these delicious recipes that were crated as part of the Bertolli Gold Label Progressive Dinner Party. Our recipe rounded out the Secondi course of a traditional Italian meal.
- Mushroom Polenta Bites and Antipasti Platter
- Caramelized Onion Stuffed Portobello Mushrooms
- Bison Meatballs
- Balsamic and Caramelized Onions Chicken Parmesan
Then don’t forget to shoot over to A Cozy Kitchen for dessert tomorrow! I love seeing what everyone has come up with and cannot wait to have another dinner party with everyone’s dishes!
Really, the truth is that the best dinner parties aren’t the ones that took weeks to prepare for, hundreds of dollars on ingredients and paid help for decorating. The best dinner parties happen when you create moments shared between friends and family over favorite recipes that fill much more than your stomach, they fill your soul. Which is why I don’t feel bad at all about using a little help from the store. When you can find high quality and amazing tasting sauces you can pretty much do anything and it will turn out fantastic. Done and done.
I partnered with Bertolli for this Bertolli Gold Label Progressive Italian Dinner Party and was compensated for my photos & original recipe.
Can You Freeze Parmesan Chicken?
You can take the left-overs and wrap in plastic and then foil and freeze. Chicken parmesan can be reheated from frozen or thawed and then reheated.
Chicken Parmesan makes a wonderful freezer meal.
Line a casserole dish with a couple of layers of plastic wrap, and add the sauce, chicken, more sauce and cheese.
When frozen, remove from casserole and wrap the whole thing in more plastic wrap.
When ready to bake and serve, remove from freezer, remove the plastic wrap and place in a casserole dish.
Bake at 350 degrees for 1 1/2 hour, or until hot clear through.
Can You Caramelize Red Onions?
You can caramelize yellow, red, or white onions, as well as shallots.
to caramelize red onions, melt butter with olive oil in large nonstick skillet over medium heat.
Add onions and cook until deep golden brown, stirring frequently, about 30 minutes.
What Pasta Do You Use For Chicken Parmesan?
Chicken Parmesan is typically served over linguine or spaghetti, angel hair spaghetti or thin spaghetti.
Balsamic and Caramelized Onion Chicken Parmesan
Balsamic and Caramelized Onion Chicken Parmesan
- 3 boneless skinless chicken breasts
- 2 cups Italian croutons crushed with a meat mallet or rolling pin
- 1/3 cup fresh parmesan grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1-2 Jars Bertolli Gold Label Balsamic Caramelized Onion Sauce
- 8 ounces Low Moisture Part Skim Mozzarella Cheese
- Thin Spaghetti
- Extra Sauce for serving from above jars
- Preheat the oven to 350 degrees.
- Butterfly each breast by cutting through the center of the breast until it lays open like a butterfly.
- Cut the two, new, thinner breasts apart.
- In a shallow bowl or pie plate toss the breadcrumbs and parmesan cheese.
- Dredge each chicken breast.
- Heat a nonstick skillet over medium heat.
- Add a drizzle of olive oil and about a tablespoon of butter.
- Add 2 breasts at a time and cook for 3-4 minutes or until golden brown but not cooked through.
- Flip the breasts over and cook again until golden.
- Place in a baking pan that's been lightly sprayed with nonstick spray.
- Spoon about 1/3 cup of sauce on each breast and top with mozzarella.
- Bake for 20-25 minutes then serve over cooked spaghetti with extra sauce.