Question 1

Should I cook this with skin removed?

Accepted Answer

You can make this delicious recipe with or without the skin. It is up to you. But if you cook it with the skin removed, it can become dry. The skin has a lot of fat to keep your meat moist and it also protects it from drying out. But if you are looking for less fat and calories, skip the skin.

Question 2

What is the difference between chicken parmesan and chicken parmigiana?

Accepted Answer

This is chicken marinated in balsamic sauce and sprinkled with parmesan, while parmigiana is chicken coated in breadcrumbs or panko and parmesan cheese. Then, they are usually deep-fried before baking them with marinara sauce and melty mozzarella cheese. Some recipes call for a topping of bacon as well.

Question 3

How do I get the best balsamic vinegar?

Accepted Answer

Choosing the best balsamic vinegar is easy if you know what to look for. The first thing is aging. To be a traditional balsamic vinegar, it has to be aged at least 12 years. The ingredients are also important. It should include grapes while the cheaper ones will have wine vinegar, flavorings, and other ingredients. Also, where it is made is another good indicator. It should be made in the Reggio or Modena areas.

Question 4

What temperature should my chicken be?

Accepted Answer

Before eating any chicken, it should read 165 degrees F on a meat thermometer. It should also have no pinkness in the meat. One thing to note is that you can actually remove it from the heat when the temperature is 160 degrees F. The temperature will continue to rise as it rests and will be 165 degrees F within five or 10 minutes.

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