Cannabis Infused Chicken Parmesan

Cooking with cannabis is such a satisfying experience, and can allow for more well being in your life if done so with intention.

Southern Cooking

I grew up in the South. Growing up southern (country southern, that is!) where you raced your friends up and down dirt paved roads bare-footed. I got yelled at for sneaking into the orange grove and eating green oranges from the trees until your face is sticky or chasing those yard birds (chickens) until you got tired or fussed at because you’re gonna cause the chicken meat to get tough. Yet, no matter how far we traveled to play outside, when I heard momma yell, “Food!” the race to the table began (and you better be fast!). You snooze, you lose! Chicken dishes were definitely common in our house, not because they were easily made, but because the whole meal mostly came from our own front yard.

This twice baked chicken parmesan wasn’t always one we got to have often, but it was always good. I hope you enjoy this cannabis recipe, as well as the other edibles you can make right from your own kitchen.

Cannabis Infused Chicken Parmesan Recipe

Ingredients:

• 1 large egg
• 2 tablespoons lemon juice (or juice of 1/2 a lemon)
• 2 teaspoons minced garlic
• 1/2 tablespoon fresh chopped parsley
• 1/2 teaspoon each salt and pepper
• ½ tablespoon of your favorite chicken seasoning
• 2 tablespoons canna-butter melted
• 2 tablespoon infused olive oil
• 1/2 cup breadcrumbs
• 1/3 cup fresh grated parmesan cheese
• 1 package of provolone cheese
• 4 skinless, boneless chicken breasts (or thighs)
• 1 can tomato sauce
• 1 can of diced tomatoes

Directions:

Preheat oven to 400°F. Lightly grease a baking tray / sheet with cooking oil. Set aside.

Place chicken between saran wrap and beat flat, about ¼ of the original size.

In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.

Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour.

In another bowl, combine the breadcrumbs with the parmesan cheese.

Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.

Place chicken onto the baking sheet/tray with infused olive oil. Mix together, 2 teaspoons garlic and salt to taste, and pour half of the infused olive oil mixture over the chicken. Toss to evenly coat.

Bake in preheated oven for 15 minutes.

Remove baking tray from the oven and carefully flip each chicken breast. Pour over the remaining garlic and infused olive oil mixture return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp.

For the sauce…

Mix both cans of tomato sauce and diced tomatoes together add your favorite seasoning and melted canna-butter

Top each chicken with canna-butter and tomato sauce mixture. Layer each chicken with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon infused olive oil. Broil for 2-3 minutes oven until cheese is browned and bubbly.

Sprinkle with fresh chopped parsley (optional) and serve immediately. Enjoy!!