[CH] Correction: Zesty Chicken Parmesan

RisaG (radiorlg@yahoo.com)
Wed, 10 Mar 2004 15:24:44 -0800 (PST) 

One of the nice folks on the list informed me that I
omitted some information in the recipe last night so I
corrected the recipe and here it is.

Sorry about that:

                     *  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:

Put the lemon juice in a shallow pan. Put the bread
crumbs, parmesan, garlic, salt, pepper, parsley and
red pepper flakes in another shallow dish and mix
well. Put the chicken in the lemon juice and then in
the breading mixture. 

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.



                   - - - - - - - - - - - - - - - - - -


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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