Dr. Jill Biden's Parmesan Chicken Recipe

by Eddie Gehman Kohan
Print Email

joebidenWe're so glad we get to eat this for the next four years! -Amy Ephron

A family favorite for Sunday dinners, says the Second Lady...
Vice President Joe Biden loves his wife's Chicken Parmesan, says Dr. Jill Biden, who in a bit of election-year foodie wooing has shared the family recipe with Rachael Ray. It makes a big feast, calling for five pounds of boneless chicken breasts and four cups of Mozzarella cheese for twelve servings.

"Our family loves to get together for Sunday dinners. Our favorite chicken parm #recipe is in @rachael_ray mag  –Dr. B," the Second Lady tweeted on her husband's @VP account.

The recipe appears in Ray's Every Day magazine and online. The Second Lady joined Ray on her TV show in 2010, to demonstrate how to make holiday care packages for members of the troops. First Lady Michelle Obama and Senior Policy Advisor for Healthy Food Initiatives Sam Kass have also cooked onscreen with Ray. Mrs. Obama was last on Ray's show in September of this year.

 

Dr. Jill Biden's Parmesan Chicken Recipe
Ingredients
2 tablespoons extra virgin olive oil, plus more for frying
1 onion, finely chopped
6 cloves garlic
6 14 ounce cans cherry tomatoes
1 bunch  fresh basil, roughly chopped
salt and pepper
3 eggs
1/4 cup milk
3 cups seasoned Italian breadcrumbs
1 1/2 cups grated Parmesan
4 cups grated Mozzarella
5 pounds skinless, boneless chicken breasts, pounded 1/4-inch thick

Method
1. Preheat the oven to 350 degrees . In a large pot, heat 2 tbsp. Oil over medium heat. Add the onion and garlic; cook for 5 minutes. Add 2 cans of tomatoes. Strain the remaining 4 cans; add the tomatoes to the pot. Using a wooden spoon, break up some of the tomatoes; simmer for 20 minutes. Turn off the heat, discard the garlic and add the basil; season.

2.  In a shallow bowl, whisk the eggs and milk. In a large, shallow dish, mix the breadcrumbs with 1/2 cup each Parmesan and Mozzarella. Coat the chicken in the egg mixture; transfer to the breadcrumbs, turning to coat.

3.  In a large skillet, heat 2 tablespoons oil over medium heat. Cook the chicken in batches until golden on both sides, about 5 minutes total. (Wipe out the skillet and add more ol as needed.) Drain on paper towels.

4.  In a 10-by-13 1/2-inch (8 qt.) baking dish, layer the sauce, chicken and remaining 312 cups mozzarella, finishing with a layer of sauce. Top with the remaining 1 cup Parmesan. Bake until the cheese is melted, 20 minutes. Serve with rigatoni, salad and Italian bread.

*Makes 12 servings.

*Biden photo from Obama for America; food photo from Rachael Ray Magazine


Originally published at ObamaFoodarama

Comments have been closed for this piece.

 

restaurant news

Sorza
Paris
by Jamie Wolf

sorza_collage1a.jpgThe Isle St. Louis is like the Nantucket of Paris. One of the ancient islands in the middle of the Seine, with Notre Dame at its tip and many picturesque bridges connecting it to the Left and...

Read more...
A Visit to the Merrion Hotel
London - British Isles
by James Moore

merrion20facade.jpgWith St. Patrick's Day around the corner, I'm reminded of a spontaneous weekend trip to Ireland last December, where I discovered the warm comfort of authentic Irish cooking.
 
I'm always watching...

Read more...
Latitudes at Wentworth by the Sea
New England
by Kitty Kaufman

 Latitudes at Wentworth by the Sea

This is a fish story about Latitudes at the Wentworth Hotel. It starts with a beach tour so I get to learn about the real New Hampshire since what I know is negligible. We are driving the coast...

Read more...
The Boathouse at Hendry's Beach
Southern California
by Eduardo Santiago

hnedrys_boathouse_logo.jpgI've always had a strange relationship with The Wedge. I see it on the menu, I want it, I plan to order it and then I change my mind. I'm always afraid that I'm going to get stuck with a chunk of...

Read more...