[CH] Tonight's Dinner - Zesty Chicken Parmesan

RisaG (radiorlg@yahoo.com)
Mon, 8 Mar 2004 17:11:55 -0800 (PST) 

This was adapted from a recipe by Rachael Ray in her
first 30 Minute Meals book. I used a bit less red
pepper flakes (Trev was eating the chicken and hates
all the hot pepper on his tongue - he has time to
learn - he is only 8) but I put quite a bit in the red
sauce on top. Adapt the heat the way you like.

I know there isn't much in the recipe but this is her
recipe, not mine. No comments, please!

It was very good though. I served it with pasta for
those not on Somersizing and with Green Beans for me.
Delicious. I did use bread crumbs but I figured it was
about 1-2 tbsp altogether and since I'm on Level 2 I
can have a little bit without giving myself some bad
reactions! I didn't feel like futzing with low carb
alternatives tonight (grinding pork rinds and such).

Very good.

                     *  Exported from  MasterCook  *

                          Zesty Chicken Parmesan

Recipe By     : adapted from Rachael Ray's 30 Minute
Meals
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                       
Poultry
                Quick

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        Sauce:
   3      cloves        garlic -- minced
   2      pinches       red pepper flakes
   2      tbsp          extra-virgin olive oil
   2      28 oz cans    crushed tomatoes
  15      leaves        fresh basil -- coarse chopped
   2      sprigs        fresh marjoram -- chopped
   1      handful       flat-leaf parsley -- chopped
                        Chicken:
                        juice of 3 lemons
     1/3  cup           parmesan cheese -- freshly
grated
   1      cup           Roasted Garlic Flavored
Breadcrumbs
   3      cloves        garlic -- peeled & kept whole
                        black pepper -- to taste
                        sea salt -- to taste
          pinch         red pepper flakes
          handful       flat-leaf parsley -- chopped
                        Accompaniment:
                        pasta -- * see note

For sauce:

In 2 qt saucepan, heat garlic and crushed red pepper
flakes in olive oil over MED heat. When the garlic
starts sizzling in the oil, add tomatoes and fresh
herbs. Bring to a bubble, reduce heat and let sauce
hang out on a back burner while you prepare the
chicken.

For chicken:

Heat 2 whole cloves of garlic in olive oil in a large
skillet over MED heat. When garlic sizzles, remove it.
Saute chicken cutlets for 4 minutes and then turn over
and cook for another 4. When they are done, arrange on
an ovenproof serving dish covered with a layer of
sauce. Dot each cutlet with a little more sauce and a
slice of mozzarella. Place platter in a 350 degree
oven for 10 minutes, then under the broiler for 2
minutes to brown the top of the cheese.

Toss cooked pasta with a bit of the sauce. Place a
serving on each plate* and then put a chicken cutlet
on each plate, and a serving of green veg.



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NOTES : Risa's notes:

* For those on low carb plans, serve with 2
non-starchy vegetables such as spinach, green beans or
brussel sprouts. If not, then serve with pasta, rice
or potatoes.

Rachael's note:

If you've yet to try fresh mozzarella, please let this
be your reason. Look for it in the specialty cheeses
case of the supermarket. Fresh mozzarella is more
widely available than ever.

RisaG


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