Chicken Parmesan
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Cooking time: 40 minutes for menu
Cooking schedule: see below for "menu" instructions |
Chicken Parmesan is a less expensive version of the traditional Veal, which makes it perfect for a mid-week dinner.
Chicken Parmesan Time: 40 minutes
You can substitute sliced chicken 'tenders' if you like, or thin turkey cutlets. Both will cook a little faster. The chicken is browned, then finishes cooking in the oven while the sauce cooks in the skillet, keeping the crust intact.
2 chicken breasts, boneless, skinless
1/4 cup bread crumbs
1/4 cup Parmesan
1 can crushed tomatoes, 15 oz (450 gr)
1 small or 1/2 medium onion (save other half for tomorrow night)
1 clove garlic
2 tbs olive oil
1 tsp oregano
1/4 red wine
1 tbs Balsamic vinegar
1 tsp brown sugar
1/3 cup (1.5oz, 45gr) shredded cheese - mozzarella would be nice
Parmesan for sprinkling - freshly grated is nice
Pasta
Chop onion and finely chop garlic. Mix bread crumbs and Parmesan in a plastic food bag. Add chicken breasts and coat well. In medium nonstick skillet heat 1 tbs oil. Add chicken and brown well on both sides, 7 - 10 minutes, each. Remove, put on large, heat-proof plate and keep warm in a 250F (125C) oven. In same skillet add remaining tbs oil, onion and garlic and sauté 5 minutes. Add tomatoes, oregano, wine, vinegar, and sugar. Cover and simmer 15 minutes. Remove chicken from oven and put into pan with the sauce. Sprinkle chicken with shredded cheese and cover until cheese melts. Put the chicken back on the hot plate, spoon some sauce over and serve with the remaining sauce on the side for the pasta. The Parmesan is for sprinkling on the pasta.
Pasta
spaghetti, about 3oz if you make a circle with your thumb and index finger around the pasta it should be about the diameter of a quarter (American) or 1 euro coin; which is slightly less than an inch and more than 2 cm.
Cook pasta according to package instructions. Drain and serve with tomato sauce - you can either toss with sauce and serve or serve sauce on the side. Sprinkle with Parmesan.
Italian Brussels Sprouts Time: 30 minutes
The key to good tasting sprouts is not to over cook or they can be a bit strong tasting and mushy. They are done when you can just pierce them with a sharp knife; they should still be bright green.
12 - 16 Brussels sprouts - depending on size. You want 6 - 8 per person
1 tbs olive oil
1 tbs Balsamic Vinegar
2 tbs Parmesan cheese
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged or discolored. With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking. Put in a steamer basket over an inch of water and steam until done, 15 - 20 minutes. Remove from pan and empty the water. Return pan to heat and heat the oil. When hot add the sprouts and sauté for 2 minutes. Add vinegar and toss gently. Sprinkle with cheese and serve.
Cooking Schedule: 40 minutes |
Sauté onion and garlic |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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