Today, one of NYC’s best Italian chefs, Angie Rito, demonstrates how she cooks the perfect chicken parmesan ... It's our play on Italian American red sauce joint. To me a perfect chicken ...
Squish the chicken breasts back down into the sauce and simmer ... and top with Parmesan. The chilli flakes provide a good amount of heat in this recipe – if you are sensitive to spice then ...
Toss the chicken ... the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan ...
Top with another layer of the remaining eggplant, followed by the remaining sauce and then the remaining mozzarella and Parmesan. Bake until browned on top, 25 to 30 minutes.