Monday, May 24, 2010

Chicken Parmesan

I've tried lots of different recipes for Chicken Parmesan, as I love it. I've found lots of good recipes along the way, but tonight I think I found the "one" and only one I will ever use again...and that's saying a lot for me! It was truly delicious. The sauce was really good! Everyone in my family loved it. I gave Hollie a bite and she said "yum! Give me a WHOLE plate of that!" Dallin tried a bite and said "yum! I'm in heaven!" (which was hilarious!). Sydnee was at dance and came home and warmed her food up in the microwave and said "mom, this food is immaculate!" (which was even MORE hilarious!).....she was thinking of a different word! So, needless to say, we all gave it rave reviews. Don't cheat on the recipe though...use those fresh spices! Besides, nothing smells better than fresh basil. I sat and enjoyed smelling it for a few minutes before I had to put it in the sauce. I don't know how others chop their fresh spices, but I use my coffee grinder. It works great! I also cheated a bit on the cheese and used I like cheese! I also doubled the sauce and I always add lots of extra garlic.
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
6 Boneless, skinless chicken breasts

1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a ziploc bag to blend. Season with salt and pepper. Add chicken breasts to the bag and coat the chicken breasts with the herb mixture. Heat a heavy large oven-proof skillet over high heat. Add the chicken and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the chicken. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:
1/4 cup extra-virgin olive oil
1 small onion, chopped
1 TBSP. minced garlic
1 stalk celery, chopped
2 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
6 fresh basil leaves
2 dried bay leaves
4 Tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

1 comment:

Coral said...

Oh, your poor cupboards! I will definitely not put the sauce in the blender. Thanks for the heads up!