Thursday, November 11, 2010

Chicken Parmigiano

This is super easy.  It is a Rachel Ray recipe, from her book 30 Minute Meals The Original. The recipe is called Zesty Chicken Cutlets Parmigiana and Quick Marinara Sauce, on page 128. As such I can't give the exact recipe here.  Here is what I do.  I don't exactly follow the recipe anyway. 
Bread chicken in bread crumbs, salt (don't under salt), pepper, red pepper, Flat Leaf Parsley, and Parmigiana cheese.
In a skillet (actually, I use a griddle) spread a little olive oil and two cloves of garlic, minced.  Heat the oil until the garlic "speaks."  Remove the garlic.  Add breaded chicken breasts, brown on each side.  Spray a baking dish with Pam.  Place the chicken pieces in the baking dish and cover with sauce.  My kids don't like the sauce on their chicken so I omit this part for them and just bake the chicken with the cheese on top.  (Sauce follows)  Slice fresh Mozzarella cheese and place on top of each chicken piece.  Bake until chicken is done. 
In a sauce pan drizzle a couple of tablespoons of olive oil.  Add two garlic cloves, minced and a sprinkle of red pepper.  Heat until garlic speaks.  Add a large can of tomatoes.  Add the following (fresh if you have them on hand, it really is better that way, but I only had parsley, dried works) Basil, Oregano, and Flat Leaf Parsley.  Add a little salt.
Heat on simmer while the rest of dinner is cooking.

Boil a large pot of water (surely I don't have to explain) for pasta.
Cook Pasta until al dente. Drain. Toss with remaining sauce.

Warm in the oven a loaf of Italian Bread.


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