Thursday, January 1, 2009

Cold Winters Night Hot Italian Dinner

Last night my son, Emmett came home with an entree request. He was craving Chicken Parmesan. My daughter, Katy immediately began begging for the same dinner. How could I refuse? This was the perfect opportunity to use the beautiful dried pasta I bought in Rome. It would be Chicken Parm for dinner. I decided to remove any unnecessary fat. So instead of sauteing the traditionally breaded chicken cutlets in canola oil. I dredged the raw cutlets in seasoned breadcrumbs and baked them on a lightly oiled sheet pan. The result was a lighter, but just as tasty cutlet. I topped them with home made tomato sauce and fresh whole milk mozzarella cheese. Served with the al dente pasta, eaten next to a roaring fire it was perfect meal for a cold icy, day.

Lighter Chicken Parmesan

1 tablespoon olive oil
1 cup fresh breadcrumbs
1/4 cup freshly grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon thyme
Sea salt and freshly ground pepper
4-6 Chicken brests, sliced and thinly pounded
8 ounces mozzarella cheese, sliced
2 tablespoons olive oil
2 garlic cloves minced
1/4 cup finely diced onion
1/2 teaspoon oregano, or several fresh stems with leaves attached
1 14.3 ounce can diced tomatoes with juice
2-17.6 ounce packages tomato puree

Lightly brush a large baking sheet with olive oil.

Mix the breadcrumbs with the cheese, oregano, thyme, sea salt and
pepper. Dredge the cutlets in the bread crumbs pressing to help them adhere. Lay the cutlets on the baking sheet. Careful not to crowd them.
Bake at 350 degrees for 10 minutes.

Turn the cutlets and bake another 10 minutes.

While the cutlets are baking make the tomato sauce. Heat the olive oil in a saute pan. Add the garlic, when you can smell the aroma of the garlic add the onion and saute until transparent. Stir in the herbs and saute several minutes. Add the diced tomatoes and saute several minutes. Add the tomato puree and cook on low heat until thickened. Place a tablespoon full of sauce on the cutlet and cover with mozzarella cheese. Place under the broiler until the cheese has melted and browned. Serve with pasta and a whole grain artisan bread.
All recipes and pictures are the sole property of The Gypsy Chef , or Pamela Dockery Food unless otherwise credited.

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