Chicken Parmesan is a timeless classic.
It seems we always have chicken breast thawed and it’s easy to just season them and throw them in the oven or on the grill, but this week I was looking to take them to another level. I’d never attempted chicken Parmesan before because I figured it would be much more difficult than it actually was. This was simple to make with just a few ingredients that I already had in my pantry and fridge and this dish will show up on my family dinner table again in the very near future!
There is just something so comforting about lightly breaded chicken, some marinara and melted cheese…yum!
Wineparrot suggests you pair it with…
Merlot has a low acidity and mellow softness but has rich flavors of blackberry, plum and cherry.
Merlot pairs with pâtés or other charcuterie, pork or veal roasts, cheesy gratins and even hamburgers.