Chicken Parmesan

I’m not a big fryer, but because this is one of the most popular ways to cook, it was time for the Sun Bucket to give it a go. Golden-friend chicken parmesan, with a side of pasta with marinara.

The Sun Bucket started at 662 °F (350 C).

After pounding four boneless, skinless chicken breasts until they were thin, I dipped them in egg and then in seasoned breadcrumbs. In my big saucepan, I added one tablespoon of olive oil and then a tablespoon of butter. When the butter was hot and bubbly, I added the chicken to the pan and let it fry.

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After cooking on one side for 3-4 minutes, I flipped the chicken to allow the other side to brown. In 5 more minutes, the chicken was golden brown on each side and cooked through.

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Next, I got a pot of water boiling. I left it uncovered for seven minutes, and then popped a lid on it to speed up the process. Ten minutes later I had a rolling boil and in went a half of a box of whole wheat angel hair pasta. The pasta was al dente in nine minutes.

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Next, the first pan was returned to the Sun Bucket’s cooking surface with a half jar of prepared marinara sauce. When the sauce was warm and bubbly, the chicken was returned to the pan and topped with a few tablespoons of parmesan and mozzarella cheese. I left this on the heat, covered, for four minutes until the cheese started to melt, then set the pan aside to stay warm.

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The last thing this dinner needed was a vegetable. A 12-oz bag of frozen broccoli was dumped into a pot with a tablespoon of water, and covered. Ten or twelve minutes later the broccoli was piping hot – my kitchen was dark and my pictures blurry, so you’ll just have to believe me about the broccoli.


The Sun Bucket was used for 52 minutes and cooked 1.5 kg of food with an approximate caloric value of 1850 calories.

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