This is my favorite recipe for Chicken Parmesan-- my darling husband's favorite! It also includes a very simple and delicious homemade tomato sauce that makes more than enough. It freezes well and makes the Chicken Parm even easier the next time! This is a recipe by Giada De Laurentiis from the Food Network. I really love what Giada makes most of the time, as she uses fresh ingredients and healthy alternatives. The only thing that bothers me is her smile and the fact that her boobs are always hanging out. Oh, well. I have added my modifications, so if you want the true recipe, click here.Chicken Parmesan - 3 tablespoons olive oil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried Italian parsley
- Salt and freshly ground black pepper
- 4 boneless skinless chicken breasts
- 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the chicken with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 3-4 minutes per side depending on how thick your chicken breasts are. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle mozzarella over each chicken breast, then sprinkle 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
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped (I promise this is a great addition!)
- 2 cloves garlic, chopped
- 1 carrot, chopped
- Salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
In a large stock pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add 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 or blender. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
I usually serve it with a salad and garlic bread, but these zucchini parmesan crisps sound delicious and healthy! I found these on Mandisa's website. Do you remember her from American Idol? Amazing voice, a wonderful Christian woman, and apparently a super cook! She's worth a listen.Zucchini Parmesan Crips- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.I'm going to have to make this dinner as soon as possible.Rach
