The BEST Chicken Parm recipe EVER!

Chicken Parmesan has a history deeply rooted in Italian-American cuisine. Its origins can be traced back to the Italian dish "Melanzane alla Parmigiana," which traditionally consists of breaded and fried eggplant slices layered with tomato sauce and cheese. The transition to using chicken in this dish likely occurred in the United States, where chicken was more readily available and popular.

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 cup panko breadcrumbs

• 1/2 cup all-purpose flour

• 2 eggs

• Salt and pepper to taste

• 2 tablespoons olive oil (EVOO)

For the Tomato Gravy:

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 tablespoon honey

• Salt and pepper to taste

• 1 tablespoon miso paste

For Serving:

• 8 oz spaghetti

• Fresh basil leaves for garnish

• Freshly grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Season the chicken breasts with salt and pepper on both sides.

3. In three separate shallow bowls, set up a breading station. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.

4. Dredge each chicken breast in the flour, shaking off any excess. Then, dip them into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken breasts in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.

5. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and crispy.

6. Transfer the skillet with the chicken to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. While the chicken is baking, prepare the tomato gravy. In a saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

8. Pour in the crushed tomatoes, then add the garlic powder, dried basil, dried oregano, honey, salt, pepper, and miso paste. Stir well to combine.

9. Simmer the tomato gravy over low heat for about 15-20 minutes, stirring occasionally. Taste and adjust the seasoning as needed.

10. While the gravy is simmering, cook the spaghetti according to the package instructions until al dente. Drain and set aside.

11. Once the chicken is done baking, remove it from the oven and spoon some of the tomato gravy over each chicken breast.

12. To serve, place a portion of cooked spaghetti on each plate. Top with a chicken breast and extra tomato gravy. Sprinkle freshly grated Parmesan cheese on top, and garnish with fresh basil leaves.

Enjoy your upgraded Chicken Parmesan with Spaghetti and Gravy with the added flavors of fresh basil, dried oregano, and miso paste!

Chef Jake White of Charleston’s best private chef service does a quick video making the best most delicious chicken parm ever. crispy, crunchy, and amazing! simply the best!

Carolina Gold Arancini

Carolina Gold Arancini, Parmesan & Sesame Seeds

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Carolina gold rice is a staple crop in South Carolina. It’s a long grain flavorful rice and a perfect canvas for tons of classic southern dishes. There are a billion ways to prepare white rice and I'm sure you’re familiar with more than a few. You probably don’t have quite as many recipes for all that leftover rice, though. This is a modern take on a classic but if you don’t like parmesan or sesame, there are so many other ways to play with flavors here. Have at it!

Note: Make sure you use cooled leftover rice. This recipe won’t work with fresh rice.

Ingredients:

• 2 cups Carolina gold rice, cooked

• ½ cup grated parmesan

• 1/8 cup parsley, chopped

• ¼ tsp minced garlic

• 3 large eggs

• 2 cups panko, finely ground

• 1.5 cups AP flour

• 1 Tbsp Sesame Seeds

• s&p to taste

Directions:

1. In a large bowl, combine your cooked rice, parmesan, parsley, garlic, sesame seeds, and egg. 

2. If more binder is needed, add finely ground panko a little at a time until proper texture is reached

3. Roll mixture into balls about the size of  golf ball

4. Place on a parchment lined baking sheet and chill in the freezer. 

5. While your mixture is chilling, set up an egg wash station with finely ground panko in one bowl, whisked eggs in another, and AP flour in the last. 

6. After about 30 minutes, remove the chilled rice balls from the freezer. 

7. First, coat the rice ball in flour. Shake off excess. 

8. Next, dunk the flour-coated rice ball in the egg mixture followed by the panko mixture. 

9. Return to your baking sheet and proceed with the rest of the rice balls. 

10. Once all the rice balls have been egg-washed, return to the freezer for 30 minutes or overnight. 

11. When you’re ready to cook, Heat oil in a deep bottom pan on medium high heat.

12. Once preheated, add your Arancini to the oil. Constantly rotate to ensure even browning. Each one will take about 6-8 minutes in the oil. 

13. While still hot, garnish with salt, parmesan, sesame seeds, and parsley. Enjoy!

Spaghetti Squash & Turkey Meatball Recipe

Hey friends,

Fall is here! That means squash of all varieties can be found in grocery stores across America. Today, we’re going to talk about a type of squash you’ve probably already heard of before. Spaghetti Squash. This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor.

For our recipe, we took an Italian staple, “Spaghetti & Meatballs”, and lightened it up a bit for a feel good alternative to a carb heavy classic. Just follow these easy steps below to make this delicious dish!

Yields: 4-6 Servings

Ingredients:

• 1 Spaghetti Squash

• 1 Package of Ground Turkey

• 1 Can Crushed Tomatoes

• 2 Tbsp. Tomato Paste

• 1 Sweet Onion

• 2 Tbsp. Minced Garlic

• 1 Tbsp. Lemon Juice

• 2 Tbsp. Honey

• 3 Tbsp. Salt

• 2 Tbsp. Pepper

• Red Pepper Flakes, to taste

• Bonus: 2 Tbsp. Calabrian Chili Pepper Powder, if you have it

For the sauce:

1. Dice half of the onion. Reserve other half for turkey meatballs

2. Place onions in lightly oiled pot on medium high heat. Sweat onion

3. Add the can of crushed tomatoes, tomato paste, minced garlic, honey, half the salt and pepper, and Calabrian chili powder, if you have it. Mix together and taste. Adjust seasoning to taste.

4. Once sauce begins to bubble, adjust the heat and bring sauce to a very gentle simmer. Allow to cook, stirring occasionally so sauce doesn’t burn the bottom of the pot.

5. When ready to eat, add lemon juice and mix in.

For the meatballs:

1. Preheat oven to 375 Degrees Fahrenheit.

2. Grate other 1/2 onion into a bowl.

3. Mix ground turkey with 1/2 the salt, pepper, and grated onion. Add any additional seasonings to taste.

4. Make approximately 3 oz. meatballs. Rolling in your hand, then placing on a sprayed cookie sheet.

5. Place cookie sheet in oven and cook for 15-20 minutes.

6. Once the meatballs have browned, remove from the oven and add to the sauce to finish cooking.

7. Turn pot up to medium and cook while spaghetti squash finishes cooking

For the squash:

1. Preheat oven to 425 Degrees Fahrenheit.

2. Cut Spaghetti squash in half. Scoop out the seeds and season with EVOO, pinch of salt & pepper.

3. Place squash in a baking dish cut side up. Wrap the dish in aluminum foil and place in the oven for 20 minutes. Then remove foil and cook for additional 30 minutes.

4. Remove from oven and allow to cool enough to handle.

5. Once cooled, grab a fork and scrap the spaghetti-like inside of the squash into a bowl.

Assemble all of your ingredients, top with parmesan and/or red chili flakes and enjoy!

Keep spreading love, good people!

Best,

Chef Jake

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