Recipe of the Week #7

Well, this week's recipe is a lucky #7. Well, luck may not have much to do with it but sometimes in cooking you need a lot of luck!

This recipe is a brand new one that I tried last night and it was a winner. It truly was quick and easy. I saw this on a recent episode of "Everyday Italian" with Giada De Laurentiis of Food Network. I really like Giada as she is so beautiful and seems genuine. This episode was called "Quick and Easy". Often, when the professional chefs say something is "so easy", I am skeptical. This one really was. It was my best attempt at chicken Parmesan so far.

I did make some changes as usual. I used regular chicken breasts and cut them in half width wise to make them thinner like the cutlets that are called for. I also used purchased Prego marinara sauce and dried herbs as I was unable to get the fresh ones in time. I will include the original sauce recipe as well.


Chicken Parmesan
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Quick Italian Dishes

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 27 minutes ( for the homemade suace)
Yield: 4 servings

Ratings and Reviews
User Rating: 5 Stars

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
8 (3-ounces each) chicken cutlets
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 small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. 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:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea 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 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.

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.

Yield: 6 cups