Bon Appétit “Classic” vs. “New” Chicken Parm battle
I found two chicken parmesan recipes from Bon Appétit. The Sept 2008 cover featured a classic version by Mario Batali’s Otto restaurant and the June 2008 issue featured a new somewhat healthier version. Mike and I made both to see… which recipe reigned supreme.
The “classic” version was pretty time consuming to make but worth it. The sauce was tangy and the chicken ooey gooey. Many dishes benefit from some time in the fridge –this is not one of them. Starve yourself for the day and tuck-in! This is best pipin’ hot out the oven.
Modifications to sauce : Mike added fresh oregano plus 1/2 can of tomato paste to thicken. Classic Recipe link
The “new” recipe was fast and easy to prepare. The garlic chicken covered in cheese was super juicy, and the roasted tomatoes burst in your mouth and were a perfect complement to the chicken. It was a fresh and light dish but when all was said and done I didn’t really feel like I was eating chicken parmesan.
Modifications: I added Italian seasoning and fresh basil to the dish to punch up the flavors. New Recipe link
THE VERDICT: both were good in their own ways but if I had to pick a winner it would be… the Classic … you can’t beat crispy chicken slathered with tomato sauce & bubblin’ mozzarella!