Chicken Parmesan
Sauce:
2 14.5 ounce cans of tomatoes, diced
1 can of tomato paste
1 tablespoon olive oil
1 clove garlic, sliced
1/2 of an onion
1 carrot
1 teaspoon basil
1/2 teaspoon oregano
1 tablespoon brown sugar
splash of red wine, if you have one open
salt and pepper
In a large saucepan, heat oil over medium high heat. Process onion and carrot in a mini food processor. Saute onion and carrot in the oil until tender. Add the garlic, oregano and basil. Saute for 1 minute more. Add tomatoes, tomato paste, brown suger and wine (if using). Stir to combine. Bring mixture to a boil, reduce to a simmer, stirring occassionally. Simmer for 20 to 30 minutes.
Chicken:
1/8 cup flour
1 egg
2 tablespoons water
1/4 cup breadcrumbs (I use the pre Italian seasoned kind)
2 breasts of chicken
1/4-1/3 shredded mozzerella cheese
1 tablespoon of shredded parmesan cheese
Pound out chicken breasts between two sheets of wax paper. Dip each in flour, then egg whisked with water and then finally in the breadcrumbs. Saute in oil about 3 minutes per side to get a nice crisp crust. Drain on paper towels.
Preheat oven to 450. Place the chicken in a glass baking dish, top each with generous spoonfuls of the marinara sauce. Sprinkle 1/8 cup of mozzerella and parmesan cheese on top of each breast. Bake for 15 minutes.
Serve remaining sauce with whatever pasta you choose.
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