Chicken Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For chicken:
6 tbsp olive oil
2 tsp fresh rosemary leaves, chopped finely
2 tsp fresh thyme leaves, chopped
2 tsp fresh Italian parsley leaves, chopped
1 tsp salt
1/2 tsp ground black pepper
6 boneless, skinless chicken breasts, pounded thin ( or buy chicken cutlets already pounded)
For Marinara sauce:
1/4 cup extra virgin olive oil
1 small sweet onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped finely
1 large carrot, chopped finely
1 - 32 oz can crushed tomatoes
6 basil leaves, chopped coarsely
2 dried bay leaves
2 tbsp butter
Topping:
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp butter, cut into pieces
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Directions: |
Directions:Sauce:
To make the sauce: heat olive oil over medium heat in a Dutch oven or non-stick pot. Add onion and garlic and sauté until soft and translucent, about 5 minutes. Add celery and carrots and season with salt and pepper. Sauté 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 thickened. Remove the bay leaves and taste for seasoning, adding salt and pepper if necessary. If sauce tastes too acidic, add the butter, 1 tbsp at a time, to round out the flavor. Using an immersion blender, blend mixture until smooth (if you don't have an immersion blender, a regular blender or food processor may be used, but you will have to blend it in batches and you should let it cool to room temperature before doing so.) Set aside while making the chicken. NOTE: you can freeze this sauce and use it later for anytime you need marinara sauce.
Chicken Parmesan:
Preheat oven to 500º.
In a small bowl whisk together the 3 tbsp olive oil, chopped rosemary, thyme, Italian parsley, salt and pepper. Brush both sides of the pounded chicken breasts generously with the olive oil mixture. Heat a heavy, large, oven-proof skillet over high heat. Add the cutlets and cook until just brown, about 2 minutes per side. Remove the skillet from the heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 2 tsp mozzarella over each cutlet, then sprinkle 4 teaspoons Parmesan over each. Sprinkle the butter pieces over the top of the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Serve with your favorite pasta, there will be plenty of sauce to serve on the pasta. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I like to use angel hair pasta with this dish, but use your favorite. Cook the pasta while baking the chicken parmesan, do not drain. Remove the chicken pieces gently to a serving plate or to individual plates, being sure to maintain the cheesy topping on each piece. Using a pasta spoon or tongs take pasta out of the pan and put it directly into the skillet with the marinara sauce the chicken was cooked in. Stir the pasta to coat well with sauce and serve with the chicken.
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