lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, May 18, 2009

Chicken Parmesan

Chicken Parm is one of C's fav when we go to Collina's, substituting fettuccine alfredo for marinara. Too bad making alfredo AND chicken parmesan is just too much for me. I think I dirty every dish in the house when I make it. So I just went with thin spaghetti with the leftover marinara for the parm. Much easier and much better for you, too.

Chicken Parmesan

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.

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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