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Chicken Parmesan Recipe

Chicken

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I wanted to serve a hearty meal for friends who were coming for dinner. I decided to make Chicken Parmesan and fresh steamed broccoli. My girlfriend brought a salad and fresh garlic bread to complete the meal. The chicken was perfectly cooked – moist and tender with a crunchy outside. The sauce was tangy and filled with mushrooms and the oozing cheese was delicious. If you don’t feel like making the sauce or if you don’t have a lot of time, use your favorite store bought spaghetti sauce – it works great too. The chicken was a huge hit with our friends and my family. A fantastic dinner!

Sauce:
Click on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.
  • 4 chicken breasts
  • 2 eggs – beaten
  • 1/2 cup Italian style bread crumbs
  • 3 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Dried basil, to taste
  • 1 tbsp olive oil
  • Cooking spray
  • 1 cup shredded mozzarella cheese (I use lower fat)
  • 3 tbsp Parmesan cheese, shredded
  • Fresh Basil, chopped for garnish
Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add salt and pepper to the beaten egg and mix. Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly. Dip chicken into eggs and then into bread crumbs. Add to pan and cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over.
In large baking dish add some spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with more sauce. Sprinkle the mozzarella evenly over the chicken then top with Parmesan cheese.

Bake uncovered for 25 minutes. Remove from oven and let rest a few minutes before serving. Enjoy.

 

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Posted by on March 24, 2011 in Cheese, Chicken

 

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Chicken Toscana Soup Recipe

A factory of Parmigiano-Reggiano. There are tw...

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A few weekends ago, I was invited to participate in a “soup swap”. Living in the ‘burbs, I’m learning that there are far more domestic things going on out here…including “soup swaps”. So I took to twitter and asked for soup recipes because come on, I certainly don’t have any. Within minutes I had 3 ready to go. With the urging of my sister, I chose to go with Chicken Toscana Soup.

toscana chicken soup

Ingredients
Olive Oil
1 cup chopped onion
2-5 cloves garlic, chopped
4 cups chicken broth
3-4 cups cooked chicken (I recommend a store bought rotisserie chicken)
3 Roma tomatoes, chopped
2 mini gnocchi packages
1 1/2 cup half-and-half
2-3 cups skim milk
2-3 cups spinach leaves (torn)
1 cup Parmesan cheese
fresh basil

Directions:
Cook onion and garlic in olive oil. Add chicken broth. Bring to a boil. Add the gnocchi, cook 2 minutes. Add chicken and tomatoes, simmer. Sprinkle in cheese, simmer for 5-8 minutes. Add cream and milk. Add spinach. Stir together.  Top with basil.

Remove from heat.

From my one attempt, I thought that leaving this soup on a low heat for a while afterwards really thickened this bad boy up. And the flavors just blended incredibly well together.

I hope you enjoy this soup half as much as I did.
Happy Friday!

Source: http://youarewhatyoueatorreheat.wordpress.com/2011/02/18/chicken-toscana-soup/

 

 
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Posted by on March 23, 2011 in Chicken, Soups, Vegetables

 

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Bourbon Chicken Recipe

 

  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  •  

    Bourbon Chicken. Photo by Caroline Cooks

    Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1HPTXIQ6z

    Directions:

    Prep Time: 15 mins

    Total Time: 35 mins

    1. 1 Heat oil in a large skillet.
    2. 2 Add chicken pieces and cook until lightly browned.
    3. 3 Remove chicken.
    4. 4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
    5. 5 Add chicken and bring to a hard boil.
    6. 6 Reduce heat and simmer for 20 minutes.
    7. 7 Serve over hot rice and ENJOY.

    Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1HPTc01pq

     

     
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    Posted by on March 23, 2011 in Chicken

     

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    Pollo ala Crema Recipe

    Photo by Gerik

    A person would think that being retired meant that a person had all the time in the world to plan and make meals. If this premise is true, why am I always struggling to get dinner on the table in a timely fashion? Seems the only night I have it figured out is Monday Night at Mom’s.

    So today I began thinking of things I could do in a pinch and this is one of the entrees that came to mind. Not that I want to make the whole recipe in advance, freeze it and then thaw at the appropriate time but why can’t I just make the sauce and freeze the sauce in 2 or 4 person servings size. Adding the rest of fresh cooked vegetable ingredients to the cream sauce would really enhance it.

    I’m actually excited that this might work and I have two such meals that would work just fine for this. Several months ago I wrote about my Chicken Marsala recipe which is an excellent choice. Pollo ala Crema is my other choice.

    I came across Pollo ala Crema at a new Mexican restaurant that opened in Lincoln several years ago. I started with checking out the recipes online and then trial and error finally produced an acceptable product that was comparable to my favorite restaurant’s recipe. The ancho chili flavored cream sauce is heavenly and when the rest of the ingredients are added just before serving, it is elevated to a really classy entree worthy of serving guests.

    For me it is something to look forward to on busy days when I can’t think of something for dinner. All that needs to be done is to poach some chicken breasts (rotisserie chicken also works well here), saute the mushrooms and onions, quick thaw the sauce and gently heat. Served with some rice and a salad, my Pollo ala Crema dinner is finished.

    Pollo ala Crema
    12 servings

    Sauce:
    4 c. water
    3 tsp. dry beef seasoning (regular or vegetarian)
    8 oz tomato paste
    3 tsp. fresh minced garlic
    1 tsp. ancho chili powder
    1 tsp. cumin
    ½ tsp. cocoa
    1 ½ tsp. vinegar
    ¾ tsp. tabasco sauce

    1 ½ c. whipping cream
    salt and pepper to taste

    Chicken and Vegetable Ingredients:
    2 T. olive oil and butter
    1 lb. sliced baby portabellas
    1 onion, slivered

    2 cups poached or purchased rotisserie chicken
    OR
    2 pkgs. “chicken” Morngingstar Farms Meal Starters sauteed with
    2 tsp. dry vegetable or chicken-like seasoning

    Bring first 9 sauce ingredients to a boil then turn down heat. Add whipping cream. Season with salt and pepper. Pour over chicken and sauteed vegetable ingredients and mix. Serve with your favorite rice.

    source: http://dancinginthekitchen.wordpress.com/2011/03/13/pollo-ala-crema/

     

     
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    Posted by on March 23, 2011 in Chicken

     

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    Crispy Oven Fried Chicken Recipe

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    Crispy and delicious, oven fried chicken is much healthier than the traditional fried chicken. Easy to prepare, it is a great dish anytime of the year.

     

     

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    Betty’s Elegant Chicken Cordon Bleu

    Cubes of Swiss cheese

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    In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party.

    Ingredients:

    2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)
    8 thin slices Swiss cheese
    8 thin slices baked ham
    2 eggs, well beaten
    ground sea salt, to taste
    freshly ground black pepper, to taste
    ½ cup fine, dry bread crumbs
    4 tablespoons cornstarch
    3 tablespoons butter
    3 tablespoons extra virgin olive oil

    In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥

     

     
     

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    Southern Fried Chicken Burger Video Recipe

    A Burger King hamburger sesame seed bun, as se...

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    How I make a delicious southern fried chicken style burger.

    Ingredients:

    Sesame seed roll
    Chicken breast
    Flour
    Salt
    Pepper
    Cayenne pepper
    Paprika
    Onion powder
    Garlic powder
    Buttermilk
    Egg for wash
    Salads
    Condiments
    Oil for frying

    I hope you enjoy! 🙂

     
    2 Comments

    Posted by on March 12, 2011 in Bread, Chicken, Deep-Fried, Super Bowl

     

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