I have not posted in a while. If
anyone follows this blog, I do apologize. My brother is home for Spring Break.
This is code for I must buy Cran-Grape Juice, and make Chicken Parmesan. Not
that I have too, but there are certain things you do to maintain the title of
best sister ever, even if you are the only one.
J
So, here is my recipe for chicken
Parmesan, along with my pasta sauce recipe. If you have never made pasta sauce
before, I know it may seem intimidating to make something that is perfectly
fine coming out of a jar, but I promise it isn’t very hard.
I forgot to grab the eggs for the ingredient round up picture.
The first step to pasta sauce is to
turn stewed tomatoes into runny tomato sauce. Just pop it into a blender, turn
it on and voilà the promising beginnings to your own tomato sauce!
Sauté the minced garlic in olive
oil for about three minutes. This will bring out the flavor and to make the
whole kitchen smell Italian. Then add in pureed tomato sauce, Italian
seasoning, sugar, salt, and pepper. Allow to simmer for 15 min. and then remove
from heat and add fresh basil. That is all that is involved in making pasta
sauce.
Now, for the Parmesan. Quite
frankly, it could be called Chicken Mozzarella, since it has more mozzarella in
it than it does Parmesan or, as I call them Mozz and Parm. I cook with cheese
so much, I give them nicknames. Note: If you are doing three chicken breasts,
the recipe is the same, except you beat two eggs instead of one.
Preheat oven to 300
Cut chicken breasts in half such
that they look like fat chicken fingers.
Beat and egg in a small bowl, and
but Italian bread crumbs in a larger bowl
Roll chicken breast in beaten egg,
and then dredge through bread crumbs. I
like to do this assembly line style, I feel like the Henry Ford of cooking.
Fry the breasts in olive oil just
long enough to brown the outside. The intent at the moment is to give the
exterior layer of the chicken a little crunch, not to cook it all the way
through.
Cover the bottom of 8x10 pan with
just enough pasta sauce to cover the whole thing.
Place chicken in the pan, sprinkle
with Parmesan cheese.
Pour over the rest of the pasta
sauce
Top with Mozzarella cheese
Bake for 1 hour, serve over
noodles.
Chicken Parmesan
Sauce
1 Tbs. Olive Oil
1 clove garlic, minced
3 cans stewed tomatoes
½ tsp. Italian seasoning
2 tsp. Sugar
¼ tsp. Salt
¼ tsp. Pepper
2 Tbs. Fresh Basil Sliced
1.
Puree tomatoes in a blender until saucy
2.
Sauté garlic in olive oil for 1 min.
3.
Add remaining ingredients, except basil. Cook
stirring occasionally for 15 min.
4.
Remove from heat and add basil
Chicken Parmesan
2-3 Boneless skinless chicken breasts
Olive Oil
1-2 eggs, beaten
1 ½ cups Italian bread crumbs
1 Jar or batch of homemade Pasta sauce
¼ cup Shredded parmesan cheese
½ cup Shredded Mozzarella Cheese
1.
Preheat oven to 300
2.
Cut chicken breasts in half long ways to create
two large chicken fingers
3.
Dip chicken into the eggs, and then dredge
through Italian Breadcrumbs
4.
Fry the chicken in olive oil, enough to brown
the outside, but not enough to cook through
5. Remove chicken from oil and drain on a paper
towel
6.
Line bottom of 8x10 baking pan with enough sauce
to cover the bottom.
7.
Place chicken in baking dish. Top each piece
with Parmesan then spoon sauce evenly over each piece.
8.
Pour all of the remaining sauce over the
chicken, top with mozzarella
9.
Bake 1 hour. Serve over spaghetti noodles
