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So, here at the canaryhouse, we *love* experimenting with new ways to have burgers.  Not that regular burgers aren’t perfect or anything.  I mean, they are, of course.  Mondays are my busiest day, because I have to restock the pantry after a weekend of intense raiding.  I kid you not, on Monday mornings my cupboards are as bare as Old Mother Hubbard’s, with the exception of the odd can of tomato paste and jar of olives.  The food just seems to evaporate!  So, bright and early every Monday morning, I have to rush off to the markets to replenish the depleted stocks.  One might think, “That isn’t so difficult, why does it take this dipwad a whole day to do that?”  And it’s true.  I mean, if I only had to go to the supermarket, that would be one heck of a long time.  But here’s the thing.  In my neighborhood, we have the organic supermarket, the butcher, the bakery (fresh baguettes and breads of all kinds..yum), the fruit/veggie vendor and the “regular” supermarket.  I need things from all of these places.  Well, “need.”  “Want” is probably a better adjective.  But I tell you, if you could have all of these wonderful places within walking distance, wouldn’t you make the effort to go where the quality and prices are optimal?  So *that’s* why it takes me all day to refill the pantry.

So, is there a point to this story?  Ah yes…there is.  Since food shopping takes up most of my Monday mornings, I’m left with a “What can I make super quick, yet still appealing to Hubs and Kids?” dilemma.  Often times, it’s burgers.  But…I tend to get sick of things fairly easily.  So, in order to shake things up a little, I’m always thinking up new ways to make them, and am on the lookout for others’ ideas as well.  As luck would have it, Terry B, over at Blue Kitchen had posted an incredible looking spicy turkey burger last week.  Well that baby went straight onto the shopping list.  Hell yeah.   I took his recipe and ran with it (as I am wont to do lol).  Thank you for a fantastic recipe, Terry!  We loved it.

Ingredients for Burgers:

2 pounds (1 kilo) ground chicken breast
3 cloves garlic, minced
1 large red onion, finely minced
1 egg
2/3 envelope of chili powder (about 2-3 tablespoons)
1 tablespoon ground cumin
1 bunch cilantro, chopped
cayenne pepper to taste
salt and pepper to taste
8 buns, toasted (brush them with a bit of butter, garlic powder and cayenne powder)
8 slices white cheddar cheese
chopped lettuce
1 cup sour cream (or Greek yogurt or Quark cheese)
more chopped red onion
red bean salsa (recipe to follow)

Preparation:

Combine burger ingredients through salt and pepper thoroughly.
Let rest in the fridge for about a half an hour or so.
(make the red bean salsa and toast the buns while you wait)
Form 8 patties, and fry over medium high heat (use a grill pan if you have one). You might need a slight drizzle of oil on the pan so the burgers don’t stick. Also, dampen your hands with water, and the burgers won’t stick to them. Yes, I’m just chock full of tips today. lmfao
Fry about 3-4 minutes per side, until cooked through.
Serve burgers topped with a slice of white cheddar, lettuce, a generous dollop of sour cream, some more onion and some red bean salsa. I also chopped up some avocado and threw that on mine. It was goooooood.

Ingredients for Red Bean Salsa:

1 can kidney beans, drained and rinsed
2 roma tomatoes, seeded and diced
2 tablespoons minced red onion
1 clove garlic, minced
1/2 cup sweet corn
1/3 envelope chili powder (about 1 tablespoon)
2 tablespoons chopped cilantro
juice from 1 lemon
cayenne pepper to taste
salt and pepper to taste

Preparation:

Toss everything together and let rest until ready to eat! (This was even better the next day)

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Ingredientes para las hamburguesas de pollo:

1 kilo pechuga de pollo (molida/picada)
3 dientes de ajo, majados
1 cebolla roja grande, picadita
1 huevo
2/3 paquete de sazón para chili (2-3 cucharadas)
1 cucharada comino molido
1 manojo cilantro, picado
guindilla molida al gusto
sal y pimienta al gusto
8 panecillos de hamburguesa, tostados (pintar con un poco de mantequilla, ajo en polvo y guindilla molida)
8 lonchas de queso Cheddar blanco
lechuga troceada
1 vaso nata ácida (o yogur Griego, o queso Quark)
mas cebolla roja picada
ensalada de judías rojas (receta a seguir)

Elaboración:

Mezclar los ingredientes para las hamburguesas hasta la sal y pimienta.
Dejar reposar una media hora en la nevera.
(hacer la ensalada de judías y tostar los panecillos mientras esperas)
Formar 8 hamburguesas, y freir a fuego medio alto (utilizar la asadora si la tienes). Quizás necesitarás un rocío de aceite para que no se peguen. También, si humedezcas las manos con un poco de agua, las hamburguesas no se pegarán a tus manos. Sí…soy una fuente de ideas hoy. jeje
Freir unos 3-4 minutos por cada lado, o hasta que estén hechos.
Servir las hamburguesas con una loncha de queso, un poco de lechuga, una buena cucharada de nata ácida (yogur/quark), un poquito más de cebolla y un poco de la ensalada de judías. Yo también piqué un aguacate y lo puse….estaba ricoooo.

Ingredientes para la ensalada de judías rojas:

1 lata de judías rojas, escurridas y enjuagadas con agua
2 tomates roma, sin semillas y picados
2 cucharadas cebolla roja picadita
1/2 vaso maiz dulce
1 diente de ajo majado
1/3 paquete de sazón para chili (una cucharada)
2 cucharadas cilantro picado
zumo de 1 limón
guindilla molida al gusto
sal y pimienta al gusto

Elaboración:

Mezclarlo todo y dejarlo ligar. (esto estaba aún mejor el día siguiente)

I’m sure most of you are already familiar with Paella…one of the quintessential foods of Spain. You’re probably aware that paella is made with rice, saffron, a few vegetables and seafood or meat, or a combination of the two.

 

The latter is what I want to share with you today…the Mixed Paella, or Paella Mixta. If you’re like me, whenever you have a meal you like to have a little bit of everything…a taste of each. Paella is perfect for that…you get delicious bites of savory rice combined with prawns, mussels, clams, squid, chicken and pork, a pepper here and there and of course, gaaaaah-lic.

Paella can be made on the stove top, or on a special serpentine heating device specifically designed for paella, on an open flame (this is the best way guys…on the beach, rocks aligned just so to support the “paellera” (paella pan), with a view of the Gods), or, as I’ve done here, on the grill! Now that summer is upon us, I’m sure you’re all looking for new and exciting things to prepare on your grills…I know I am…Alvaro bought a new, behemoth grill…seriously, it’s like at least 3 times the size of our old one. Which wasn’t small. lmao Needless to say, we’ve been grilling more frequently since this purchase, and I’ve grown tired of steaks and burgers. Paella to the rescue! I’d love to hear your grill suggestions, guys….I really need new ideas. What’s your favorite thing to make on the grill?

Here’s what you’ll need (approximately):

1 paellera (or other wide, flat grillproof dish–mine is 34cm)

Ingredients:

good olive oil
4-5 cloves garlic, minced
1 onion, minced
1 pepper, minced
a few thyme sprigs
1 bay leaf
1 small spoonful of Spanish paprika (sweet or smokey, your choice)
6-8 chicken wing drumettes
1/2 pound lean pork, in bite sized pieces
a generous pour of white wine (dry, table wine)
2 packets saffron threads (about 15 threads or so?)
2 cups arborio or other short grained, rounded rice
4 cups chicken broth
sea salt to taste
1 small to medium sized squid, cleaned and cut into rings–don’t you dare throw away those tentacles. I might have to come after you
1 pound clams, soaked in saltwater overnight to remove grit
5-6 mussels, soaked to remove grit, beards removed
1 pound prawns, thoroughly washed
1/3 cup frozen peas

Ya got all that? Whew! lol

Preparation:

First, you’ll need to season your paella pan. I like to buy the regular old metal kind. This means that they need to be seasoned first, much like a cast iron pan or wok. To season it, just lightly oil it, and rub it with a paper towel until mostly absorbed. There should be a thin layer of oil remaining on the surface, but just barely. You’ll need to repeat this after washing, so that your paella pan doesn’t rust.

Ok. Are we seasoned? Good. Let’s get cooking!

Drizzle your paellera with some extra virgin olive oil.
Toss the garlic in first, to lightly brown.

Once the garlic is nice and golden, add in the onion, pepper, thyme and bay.

Give it all a good stir, and keep at it until the vegetables are tender.
Add in the paprika and stir again.
Now push the vegetables to one side, and add in the chicken and pork.
You might want to lightly oil the paellera on that side again first.
Season with salt and pepper and brown.
When the meat is nice and browned, add in the wine. I can’t tell you exactly how much…just enough to coat the bottom…probably a good cup to 2 cups?

Add in the saffron and stir around.
Reduce this a bit.
Now add the rice and give it a good stir. Really good, because pretty soon I am going to take the spoon away from you. No, I’m not kidding. lmfao
Add the broth.

Arrange your chicken wings now, because you need to retire your spoon until the cooking has finished. I’m serious, now. Resist all urges to stir your paella. It’s imperative for the delicious crust or “costra.”
NO MORE STIRRING!

I MEAN IT! lmao

After about, oh, 10 minutes your paella should be bubbly and goooood looking, like this:

Now it’s time to arrange the seafood on top.

Just put it on there how you want to…I had some leftover prawns, so I threw them on the grill along side the paella for some impromptu pepper shrimp.

When your paella is just about done, throw on a generous handfull of frozen peas.

 

Let it cook until done (you’re allowed to poke a fork in there and check lol)
Once your paella is done, you’ll need to check to be sure there aren’t any unopened clams or mussels. Unopened clams/mussels = very, very bad. Throw them out.

Bad mussel:

Good mussel:

Now it’s time to serve!  Just pile a bunch on your plate and serve with a wedge of lemon and a nice hunk of bread.

BTW…that black stuff at the right? The “costra.” Ideally it should be brown, not black, but I overcooked. Ooops!

Ps…after you’ve washed your paella pan, you’ll need to season it again to prevent rusting.

A recipe!  Can you believe it?  The last couple of posts were just chatting chatting chatting.  What happened to the food on this food blog?  It is here.  Waiting.  Screaming to be posted. 

I must warn you…they are coming for my ghetto computer today.  Coming to take it away, to cart it off to mainland Spain, Madrid to be exact, to be fixed.  What the hell kind of lame service is that?  I have to send my computer to Madrid, *without* parental supervision (dammit!).  I may not see it again for up to 2 months say the customer service representatives.  I have begged and pleaded with Alvaro (da hubs) to see if he will use his wondertech powers to fix the pc in the meantime, because OH. MY. FREAKING. GAWD! I can’t be without a computer for 2 months! *eyes twitching* *feeling woozy*  Wish me luck, folks.  Wish. Me. Luck.

Ok, enough bitching and moaning.  The recipe I am posting for you today is General Tso’s Chicken.   Crispy bites of chicken dancing around in a delightfully sticky, sweet and spicy, with just a hint of tang sauce, and some freshly steamed broccoli on the side.   This lovely stuff is then served with perfectly fluffy steamed rice and some fresh spring onion for contrast.  Are you hungry yet? 

How about now? lol

Ingredients:

2 pounds (1kilo) boneless skinless chicken, cut into bite sized cubes
2 eggs
1/4 cup cornstarch (or a little more)
salt and pepper to taste
1/3 cup soy sauce
5 cloves garlic, minced
a generous knob of ginger, minced (about 2-3 tablespoons or so, to taste)
1/4 cup hoisin sauce
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon mirin or sherry or white wine (whatever you have on hand)
1 cup cornstarch
thai birds’ eye chilies to taste
1 bunch green onions, chopped
1 head broccoli florets, steamed
6 cups steamed rice (more or less)

Preparation:

Beat the egg with the salt and pepper and cornstarch until thoroughly combined.
Pour over chicken and mix through.
Let this rest for about 15 minutes or so, while you chop what needs to be chopped, mince what needs to be minced and mix up the sauce.
Whisk together the soy, garlic, ginger, hoisin, sugar, vinegar and wine and set aside.
Dredge the chicken pieces in cornstarch, shaking off excess. I like to use the ziplock bag trick (place cornstarch and chicken in a large ziplock bag and shake it like you mean it) for this, because it’s faster, less messy, and a nice little aerobic workout for my flabby arms. lmfao
Heat about 3 cups of oil (I like to use sunflower, but peanut or soy work too) in your wok to just below the smoking point.
CAREFULLY add chicken, piece by piece (so they don’t stick together). Use tongs to do this, so you don’t burn yourself.
Fry chicken until just cooked through (it doesn’t need to be really browned, just cooked), then remove with a spider or slotted spoon and drain on paper towels. You’ll probably have to do a few batches.
When all the chicken is cooked and being drained of excess oil, drain out most of the oil from the wok. Leave just a bit to coat the bottom, not too much.
Add the sauce ingredients and chilies and stir around (still over high heat) until it thickens into a glaze like consistency.
Add in the chicken and toss it around to coat.
Add green onion and toss again.
It’s done!
Serve over rice with steamed broccoli.

Pollo al estilo “General Tso”

Ingredientes:

1kilo pechuga de pollo, en daditos
2 huevos
4 cucharadas de Maicena
sal y pimienta al gusto
1/3 vaso salsa de soja
5 dientes de ajo, majados
jengibre fresco, unos 3-4 cucharadas ralladas
1/4 vaso salsa hoisin
2 cucharadas azúcar
2 cucharadas vinagre de arroz
1 cucharada mirin, jerez o vino blanco, lo que tengas a mano
1 vaso Maicena
pimientas piconas al gusto
1 manojo de cebolletas, picadas
1 cabeza de brécol, en ramitos
6 vasos arroz cocido al vapor (mas o menos)

Elaboración:

Batir los huevos junto a la sal, pimienta y maicena hasta que esté homogéneo.
Verter sobre el pollo y mezclar bien.
Dejar unos 15 minutos, mientras picas lo que tienes que picar, majes lo que tienes que majar y prepares la salsa.
Con las varillas, mezclar la salsa de soja con el ajo, jengibre, hoisin, azúcar, vinagre y vino.
Reservar.
Pasar el pollo por la Maicena, sacudiendo el exceso. A mi me gusta utilizar un método super técnico para esto…el de meter todo dentro de una bolsa y moverlo como una loca hasta que esté combinado… porque es más rápido, ensucia menos, y me ahorra un poquito de aerobic para estos brazos.
Calentar unos 3 vasos de aceite (me gusta de girasol, pero de cacahuete o soja también están bien) en el wok hasta casi el punto de humo.
CON MUCHO CUIDADO añadir el pollo, pieza por pieza (para que no se peguen). Utilizar las pinzas para hacerlo, para que no te quemes.
Freir el pollo hasta que esté cocinado (no tiene que estar muy dorado, solamente cocinado), y a continuación retirar con una espumadera y escurrir sobre papel de cocina. Probablemente, vas a tener que hacer un par de tandas.
Cuando esté todo esto hecho, retirar la mayoría del aceite del wok. Dejar solo un poco para cubrir el fondo, no demasiado.
Añadir la salsa y las pimientas piconas y mezclar bien sobre fuego fuerte, removiendo hasta que se espese.
Añadir el pollo y darle unas vueltas para cubrirlo con la salsa.
Añadir la cebolleta y darle unas vueltas mas.
Ya está!
Servir sobre arroz al vapor con una guarnición de brécol al vapor.

 

Fresh basil is abound at the vegetable markets, and you know what that means! Pesto! Lots and lots of pesto! It’s such an easy sauce to make, and goes oh so wonderfully well with, well, with *everything!* lol Would you believe the very first time I ever had pesto was at the Renaissance Fair in Southern Minnesota? There was a stand there that had freshly baked dense bread slathered with pesto. I think I went back to that stand like 5 times that day. lmfao Of course after that fateful day, I had to learn to make it on my own. Well, that was over 20 years ago already (and you better not make any old jokes either! ), and pesto still pays regular visits to my table. And by regular? I mean like at least once a week.

See those pine nuts in there? Yum. Pine nuts are soooo good…One of my first visits to Spain, we went up to a little town called Ávila. While walking, one of my friends picked up a gigantic pine cone and started eating from it. I was all like, “WHAT are you doing?” And she started laughing at me and showed me that she was eating the fresh pine nuts, straight from the cone. OMG! Free pine nuts! All over the place! Well, needless to say, we picked up a bunch of those suckers and had our fill of those delicious little nuggets. Good times, good times.

And while I’m on the subject of good times, Tony at Olive Juice is having a pesto event (It’s actually part of a series of events called, A Taste of the Mediterranean)!

Doesn’t that sound like fun?! Why don’t you join in and submit one of your own pesto dishes? This time, I’m submitting my old standby, Creamy Pesto Penne. I already have plans for another pesto dish this weekend, too.

Ingredients:

4 cloves garlic
1/2 cup toasted pine nuts (to toast pine nuts, just toss them in a dry skillet over medium heat until lightly browned and aromatic)
1 large bunch basil (by large, I mean about 3 cups leaves), stemmed
1 small bunch parsley (about a cup), stemmed
1/2 cup freshly grated parmesan cheese, plus more for garnish
salt and cracked black pepper to taste
1/4 cup extra virgin olive oil (about)
3 cups cream
1 pound (1/2 kilo) boneless, skinless chicken breast, cut into strips
1 pound (1/2 kilo) penne

Preparation:

Prepare pasta according to package directions.
Meanwhile, make pesto.
Using a food processor, first process garlic, then add basil and parsley and process until finely chopped.
Now toss in the parmesan, salt and pepper and pulse until combined.
In a steady stream, add enough olive oil to bind the pesto (so it sticks together, but isn’t liquid-y).
Add in pine nuts and pulse to combine, you don’t want to break them up entirely..those little nuggets are good!
Mix about 1/3 of the pesto with the chicken strips.
Heat a skillet over medium high heat, and drizzle with a bit of olive oil.
Saute chicken until cooked through, then add cream and stir to combine.
Heat through, then remove from heat and add the remaining pesto and stir to combine.
Drain the pasta, and then toss with the creamy pesto sauce and chicken.
Serve with extra parmesan if you like.
Try not to die of happiness and joy with each bite.

Penne con Pollo y Salsa de Pesto Cremoso

Ingredientes:
 
4 dientes de ajo
1/2 vaso piñones, ligeramente tostado
1 manojo grande de albahaca fresca, (unos 3 vasos)
1 manojo pequeño de perejil (un vaso)
1/2 vaso queso parmesano recientemente rallado, y mas para servir
sal y pimienta al gusto
1/4 vaso (mas o menos) aceite de oliva virgen
3 vasos nata
1/2 kilo pechuga de pollo en tiras
1/2 kilo pasta penne rigate

Elaboración:

Preparar pasta según el paquete.
Mientras tanto, preparar el pesto.
Utilizando el robot de cocina, procesar ajo primero.
A continuación, añadir la albahaca y el perejil y procesar hasta que estén picaditos.
Ahora añadir el parmesano, la sal y la pimienta y procesar.
Verter el aceite poco a poco hasta que el pesto esté homogéneo, pero no líquido.
Añadir los piñones y pulsar un poco, no quieres romperlos del todo–que son buenos!
Mezclar la tercera parte de pesto con el pollo.
Calentar una sartén sobre fuego medio fuerte y rociar con aceite de oliva.
Saltear pollo y pesto hasta que esté hecho, y a continuación, añadir la nata.
Calentar solo hasta que la nata esté caliente, y retirar del fuego.
Añadir el pesto que sobra y mezclar bien.
Escurrir la pasta y mezclar con la salsa y el pollo.
Servir con parmesano si quieres.
Intentar no morirse de gusto y felicidad con cada mordisco.

I would also like to thank Elle at Elle’s New England Kitchen for awarding me an I love you this much award!

Thank you so much, Elle! I love YOU that much and MORE!!! MUAC!!!

I’d like to pass this award on to some great bloggers:

Nina at Nina’s Kitchen
Judy at No Fear Entertaining
Ginny at Just Get Floury
Gloria at Canela’s Kitchen
Brenda at Flanboyant Eats
 

The other day I posted an entry for Mochachocolatarita’s Chinese Take-Out Party…(if you guys haven’t checked out her party yet, get over there!  There are tons of delicious dishes to be had!)…Of course, once the round-up was posted, my fingers couldn’t click the mouse fast enough to get to her site.  There are main dishes, rices, noodles, appies, soups and desserts.  There were a couple (ok, ok *more* than a couple!) of dishes that really caught my eye.  The Kung Pao Chicken entries were especially insistent with the powers that be within my grumbling stomach.  Kung Pao Chicken is basically chicken and peanuts, stirfried in a delicious brown sauce.  But take this simple dish and add a bunch of ginger and vegetables, and you have elevated it to something sublime.  The entries on Rita’s page inspired me to go out and make some Kung Pao, go and see what inspires you!

Ingredients:

2 pounds (1 kilo) chicken breast, small dice
1/4 cup cornstarch
salt and pepper to taste
2-3 tablespoons sunflower or peanut oil
1 knob of ginger (about 1-2 inches), minced
4-5 cloves garlic, minced
1 large onion, diced
1/4 head of cabbage, chopped or sliced
1/2 yellow pepper, diced
1/2 red pepper, diced
1-2 ribs of celery, thinly sliced
other veggies at will
1/2 cup soy sauce
1/2 cup rice vinegar
a good splash of sesame oil
1 tablespoon sugar (more or less to taste)
1/2 cup water or chicken broth
1 cup peanuts (more or less to taste)
2-3 thai chilis, sliced (optional)

Preparation:

It’s best to prep everything before you get started, so here’s what I’d recommend.
Combine the chicken, cornstarch, salt and pepper in a bowl and reserve.
Chop and mince all vegetables according to the ingredients list.
Whisk sauce ingredients (soy through broth/water) in a small bowl and reserve.
Heat oil in a larger wok over high heat.
When the oil comes to just below smoking point, add the ginger and garlic and stirfry until golden.
Add chicken and toss around until cooked through.
Add vegetables and continue to toss around until desired doneness.
Add sauce mixture and stirfry until sauce thickens.
Add peanuts and serve over steamed rice.

Pollo al estilo Kung Pao

Ingredientes:

1 kilo pechuga de pollo, en daditos
4 cucharadas de Maicena
sal y pimienta al gusto
2-3 cucharadas aceite de semilla o de cacahuete
1 pieza de jengibre (2-3 cm), picada
4-5 dientes de ajo, majados
1 cebolla grande, picada
1/4 col, picada
1/2 pimiento amarillo, troceado
1/2 pimiento rojo, troceado
1-2 tallos de apio, picado
otras verduras que te gusten
1/2 vaso salsa de soja
1/2 vaso vinagre de arroz
un buen rocío de aceite de sésamo
1 cucharada de azúcar (mas o menos, al gusto)
1/2 vaso agua o caldo de pollo
1 vaso cacahuetes, mas o menos
2-3 gindillas, picadas (opcional)

Elaboración:

Es mejor tenerlo todo listo para freir antes de empezar, así que esto es lo que recomiendo.
Mezclar el pollo con la maicena, sal y pimienta y reservar.
Picar todos las verduras según la lista de ingredientes.
Mezclar todos los ingredientes de la salsa (desde la soja hasta el agua/caldo), y reservar.
Calentar aceite en un wok sobre fuego fuerte.
Cuando llega a casi el punto de humo, sofreir jengibre y ajo hasta que estén dorados.
Añadir el pollo y saltear hasta que esté hecho.
Ahora, añadir las verduras y saltear hasta que estén en su punto.
Añadir la mezcla de la salsa y cocinar hasta que se espese un poco.
Añadir los cacahuetes y servir sobre arroz al vapor.

Mmm, mmmm, mmmm, mmmm, MMMMH!  I love Italian food.  Don’t you?  Doesn’t everyone?  There’s something to be said for a big ol’ plate of pasta, homemade sauce and bunches of cheese.  This dish is probably more of a winter weather dish, but what the heck?  I figured I’d better sneak it into the menu at least one last time before the hot days of summer sneak upon us.  Soon the menu is going to be all about gazpacho, and grilling’ and mojitos.  But before that, I really felt that we needed to give Chicken Parmesan a proper send off, one last hurrah before it gets tucked away for cooler days.

Oh! And something *new*! Ahora algo *nuevo*! I’m excited to announce that the recipes I post will now be available both in English and in Spanish. Tengo el placer de decir que desde ahora en adelante, todas las recetas que pongo en el web estarán disponibles en inglés y en español.

Ingredients:

2 pounds (1 kilo) spaghetti, cooked according to package directions
2 quarts (2 liters) homemade sauce (about)
2 pounds (1 kilo) chicken fillets
2 eggs plus 2 tablespoons water
2 cups seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
olive oil (or olive oil and butter) to fry
1 cup grated mozzarella (about)

Preparation:

You’ll probably want to start your sauce first, seeing as how it simmers a couple of hours.
While your sauce is simmering, prepare the chicken station.
Beat eggs and water in a deep plate.
Combine bread crumbs, Parmesan cheese, salt and pepper in another deep plate.
Dip each chicken fillet in egg wash first, then in bread crumb mixture and reserve on a plate.
When your sauce has about 45 minutes left to go, heat up enough oil to coat the bottom of a skillet.
Fry chicken fillets until golden, about 4 minutes per side, depending on thickness of fillets.
Drain chicken on paper towels, then keep warm in a heated oven.
You might want to start your pasta now.
Once all chicken in fried, and pasta is cooked and drained, you’ll want to plate your chicken Parmesan.
Place a bunch of spaghetti on a plate and top with a generous amount of sauce.
Slice a chicken fillet, and place it over the spaghetti and sauce.
Add a little more sauce and top with some mozzarella.
Try not to die of pleasure, because I think that might be a sin. lol

Y ahora en español!

Ingredientes:

1 kilo de espaguetis, preparado según el paquete
2 litros salsa de tomate casera (aproximadamente)
1 kilo filetes de pollo
2 huevos mas 2 cucharadas de agua
2 vasos (de Nocilla) pan rallado al ajo y perejil
1/2 vaso queso parmesano recién rallado
sal y pimienta negra al gusto
aceite de oliva (o aceite y mantequilla) para freir
1 vaso queso mozzarella rallado

Elaboración:

Querrás empezar con la salsa primero, como tardará unas horitas en hacerse.
Mientras la salsa esté en el fuego, preparar un lugar para el pollo.
Batir los huevos con el agua en un plato hondo.
Mezclar el pan rallado, queso parmesano, sal y pimienta en otro plato hondo.
Pasar los filetes de pollo primero por el huevo/agua y después por el pan.
Reservar en un plato.
Cuando la salsa le quede unos 45 minutos para terminarse, calentar un poco de aceite en una sartén.
Freir los filetes de pollo unos 4 minutos por cada lado, según el grosor.
Escurrir sobre papel de cocina, y reservar en el horno, ligeramente calentado.
A lo mejor querrás empezar la pasta ahora.
Cuando todo el pollo esté frito, la pasta esté cocida y escurrida y la salsa esté hecha, querrás emplatarlo.
Colocar una montañita de espaguetis en el plato, y cubrir con un poco de salsa.
Cortar un filete de pollo en tiras y colocar sobre la pasta.
Cubrir con un poco mas de salsa y espolvorear con queso mozzarella.
Intentar no morirse de gusto, porque creo que eso es un pecado. jijiji

**nota**si quieres la receta para la salsa traducida, dímelo, y la traduciré con gusto.