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.

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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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