I like to make my own version of Prima Vera. I use cherry tomatoes, garlic, olive oil, onion, zucchini, squash, oregano, basil and thin spaghetti. Salt and pepper to taste. Sometimes I also make it with sweet Italian Sausage. Trick is to sauté the zucchini and squash in olive oil first. Then take them out of pan and set aside to add at the end. That way they don't get over cooked. At the very end top with some freshly grated parmigiano cheese. :)
I gotta tell ya, Paula: This one's a winner! So far, I've prepared it twice, because it's easy, mouth-watering and a dish that I often crave. I've been watching you cook for more than 15 years, and although I'm not typically vocal, I trust your judgement and your taste buds. That said, I usually make my own Italian sauce from an old-style family recipe, and then freeze what I don't immediately use. However, when I forget to thaw some sauce, Rao's is as close to excellent, authentic Italian that I have ever found, tried and thoroughly enjoyed on the commercial market. It's absolutely versatile and delicious (a bit pricey nowadays, but totally worth it), and I owe you a wealth of gratitude for the intorduction! I now keep at least three jars in my pantry, because I never know when I'm going to need it. ❤
Hi Miss Paula. Another trick I learned from you, putting the seasoned egg mixture inside the bag with the chicken and marinade. Now all you have to do is dip it in the panko and fry it. Much easier that way. Love it. Oh wow, this looks delish. I can't wait to do this for my family. 👍💕
Oh how I miss Paula Deen.. She really was the heart of the food/cooking world.. She really made me feel like she was my southern grandma and I was for surely gone get me one of her plates of fantastic foods she cooked! Blessings to her! 🥰
Paula, I just love watching you prepare food in your own space. I think I prefer these videos over the 'professionally produced' ones that you did for network television. These make me feel like I'm right there with you and would love to just sit and swap stories with you.
My Spaghetti is my favorite comfort food. I make my own basic sauce with a good amount of Basil with cooked ground beef and sausage together add it in my sauce and poor over a pot of thin spaghetti and mix it all up, once done I put it in the frig and eat it the next day with genuine Pecorino Reggiano Italian cheese grated from the block (cost a bit more but so much worth it). Spaghetti ALWAYS taste better the next day. This recipe for Chicken Parm should go very well with it!! My 2nd Fav is Baked Mac and cheese recipe from the Muellers elbow macaroni box, for some reason this is the best Mac and Cheese recipe I like. I tweek it a little with the cheeses but with some good Italian bread crumbs on top. Yum!
This is so true!!! That's all we use.its soooooooo good. Tatses sweet like tomatoes out or the garden. Try it. It's on the top shelf bc stores want u to buy Prego, and other popular sauces…so please try Rao’s sauce.
Paula, I just want to say how impressed I am with you continuing to cook and share the way you do in a kitchen without all the equipment you were used to for so long. You just do not skip a beat and I think it is beautiful. I don’t know how you and Eddie and Theresa came to be together, but you guys have the most incredible relationships. I’m assuming you have known them for quite some time, or it seems that way. love watching you and learning from your experience in the kitchen. Thank you for giving us so much of your time. Love and best kisses to you and yours.
Good Morning Y'all...this is my favorite dish of all times. I'm so excited about you doing this dish Paula. I am definitely making this for supper tonight you got my belly roaring 😁😋.I hope everyone has a wonderful week and a great day love all you guys from Alabama❤️
Hands down my favorite part of this video was “Bon appetit ya’ll!” - and watching to see what that beautiful sweater was going to pick up and take along with it. I love her.
I've seen a lot of videos for chicken parm, but this is the best one by far! So easy and cheesy! Paula, you da man!!! 👍❤😘 Have a great day, everyone! ❤😋
Thanks Paula. I look forward to your videos. You cook like a real person. Very relatable. Please keep up the good work. Your friend from Atlanta via Dawson. Ga
This looks so amazing!! I’ve never tried Rao’s, but I’ve been wanting to for a while. Where did you get the individually wrapped chicken breasts? I need to get some of those. I live alone, and that would make cooking chicken so much easier!
@@kevindelaurentis8666 LOL I have actually seen it in Publix and picked it up a couple of times, but I just couldn’t spend that much on it. I just hear people rave about it so much that I’m curious.
@@kathleennorton6108 I stopped believing in God when I was in 5th grade and some little boy asked if I was Christian or Catholic. That did it for me. Even though I was that young (8...I was 2 years and 2 grades ahead in school), I knew a good person is a good person...no need for organized religion.
Love, Love Chicken Parm! Thought it was too "fussy" of a dish to make anytime, WOW thanks for proving that misnomer wrong, Paula. It looked absolutely beautiful and I could taste the crunch. That's why its sometime soggy in Restaurants...they plate pasta, sauce over that the chicken on top in the sauce....Love your Presentation.
Ms. Paula have you had people to complain about black specs of taphalon coming off the inside of your pots. I've been experiencing it and I didn't know if you were aware of it. I love all of your dishes. Thank you for sharing your love for food with all of us
This brings back lovely memories of a little Italian restaurant I used to go to in Council Bluffs, Iowa, just across the river from Omaha. Those were good times.
I love watching you cook so easy and delicious. I have been following you for many years. I am a Northern lady from Wisconsin but I still cook many of the same recipes as you. Maybe because we are the same age and our Grandmas taught us to cook.
Paula knows this one is a winner. Who in the world in their right mind wouldn’t love a plate of Chicken Parmigiana? I think I may be heading to the grocery store today!
Paula I just love you🥰you talk this old gal some new tricks...putting the seasoned chicken breasts in a ziplock bag & add the eggs & garlic to marinade brilliant then just coat with the Panko/wondra again brilliant . So happy you used Rao's marinara sauce always wanted to try & you've made me a believer. Thank you so so much for your videos it's fun learning new tricks never too old. It's make cooking more fun & its Joy watching you with Eddie & Teresa which I adore.... Many blessings Miss Paula to you & your loved ones🙏🏻💗💗💗
Typically you bread the chicken breast with Parmesan cheese which is why it is called Chicken Parmesan! Shredded Parmesan actually makes an excellent crust for frying! Also, the forking is great but another step you can take is flattening it with a meat cleaver!
I always put sprinkle parm regiano cheese in my breadcrumbs along with garlic powder. The smell in the house when that’s frying is amazing. And I put the parm in a lot of my breadcrum mixtures
I was listening as I laid in the tanning bed with my ear pods. That dog started barking, and I thought I had done been ‘got’. God bless. Haha Love the show.
As an Italian who used to have a hard "NO" stance on jarred sauce...I can attest to Rao's being the absolute best I've ever used. I highly recommend it 👍
I love any kind of food, now my husband is a different story! He loves Spaghetti! He’s diabetic so we don’t have it as often as we did when our kids were young! They loved it too and they still love it!! Paula your Chicken Parmigiana looked sooo delicious!! I just want to reach through my phone and get it!! Thank you so very much for all of your recipes and also for cheat tip!! I loved that!! Thanks again & love you bunches Paula, NORMA COLLINS FROM TEXAS
Oh Paula, I so agree with you about Rao’s, I love all their sauces and do not consider it a short cut or cheating because they are tops with seasoning their sauces and I could not make it better myself and it adds to all my recipes delicious goodness!!!
My mouth is watering now! I absolutely love chicken parm! 💕❤️ This has to be one of my favorites. ❣️ When I go out to eat italian food I usually have chicken parm, lasagna and fettuccini alfredo, the best combination in the world! Now I need to make this again.... and soon. What the hell is that buzzer? LOL, welcome to my world! Love you Paula, you make my day! 💕 💞
I love chicken parm. My favorite was the one from a now defunct NYC restaurant, Il Vagabondo . They used Munster cheese rather than mozzarella. It was incredible 😋
After watching this I think I can just about make it from memory. You make it look easy. Panko will be my secret ingredient. Also using fresh and packaged mozzarella such a great idea. Thank for this recipe.
First time I saw, learned about veal, & saw the not-so-nice way the very young calves were treated & kept .... I knew I'd probably just eat chicken/older beef from that day forward. I feel like you, Paula! Y'all have a beautiful Monday 🌄 morning!
@@terryglidden9647 ...I have extreme difficulty digesting chicken breasts. I have to have more fatty chicken such as chicken thighs. It is actually not uncommon.
This is excellent in an air fryer. Follow Paula's procedure excluding the frying in oil, and then pick her procedure back up for the marinara, cheese and finishing it off in oven. You would never miss the frying in oil.
I love making lasagna & stuffed shells. My family loves it. Question: what r you gonna do with all that oil from chicken that you put in pot? You save it?
I love watching you make all your delicious looking dishes and I sit here torturing myself, wishing I could try some of them. Due to health issues like extreme dry mouth and a few others, any dish that includes words tasty, spicy, crunchy, chewy, meaty, etc. are a huge problem for me. Basically, I live on jello, applesauce, cooked carrots and mashed potatoes. But keep cooking, and I will keep watching, waiting for things I can get down. I have tried several but know they lose a lot in the transition. LOL.
I couldn't find pre-seasoned chicken breasts anywhere, so I'm going to go for it anyway. Never tried to make Chicken Parm before and you make it look easy. Thanks.
Or u can just put the chicken on a pan too with a little mozzarellas put it in oven to melt then take it out and ladle the sauce on top. If u don’t like ur crust wet at all
Morning Paula, just love 'ur cooking I'm from the south and use to live in Texas ..and had to move to California cuz i was only 15.. at the time ..had no say so..lol...and I sure miss my southern cooking ...thanks to you I can make some of the dishes from the south..Thanks Paula..♡
Love tour videos Paula!!! Keep them coming!!! I'm shopping for a set of cookware. I think I'll wait until your's are available in stores. Please post what stores will be selling them. Thank you Paula! Hugs from Indiana!
