"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

A Taste Of Heaven Recipe

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This recipe for A Taste Of Heaven, by , is from The Shoreline Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nick Nido
Added: Monday, January 23, 2006


1/4 cup extra-virgin olive oil, plus 3 tablespoons

2 garlic cloves, minced

2 bay leaves

1/2 bunch fresh basil leaves

2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed

Pinch sugar

Kosher salt and freshly ground black pepper

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

2 large eggs, lightly beaten

2 Tablespoons Milk

1 cup dried Italian seasoned bread crumbs

2 Cups grated mozzarella (Don't forget you could never have enough Mozzarella on your Taste Of Heaven)

Freshly grated Parmesan

1 pound spaghetti pasta, cooked al dente

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add hand-torn basil and Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. In a wide bowl, combine the eggs and Milk, beat until frothy. Put seasoned bread crumbs on a plate

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. dip the chicken in the egg wash and coat it completely letting the excess drip off, then place the chicken in the bread crumbs covering both sides completely with a even coat. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

And there you have it A Taste Of Heaven




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