Ingredients
- 1 cup flour
- 2 eggs, lightly beaten
- 1/2 cup breadcrumbs
- 1 cup grated Parmigiano-Reggiano, divided
- 1/4 cup chopped parsley (about a handful)
- 2 tablespoons chopped oregano (about half a palmful)
- Salt and freshly ground black pepper
- 8 chicken breast cutlets, about 1 1/2 to 2 pounds
- 5 tablespoons extra-virgin olive oil (EVOO), divided, plus additional
- 3 to 4 cloves garlic, chopped (I cut this out since Drew is allergic)
- 1 teaspoon crushed red pepper flakes
- 1 small, yellow-skinned onion, finely chopped
- 1 28-ounce can fire-roasted diced tomatoes, such as Muir Glen brand
- 1 cup chopped fresh basil (about 2 handfuls), plus additional for garnish
- 1 cup shredded mozzarella
Set up three dishes on your countertop: Fill one with the flour,
one with the eggs, and the other with a mixture of the breadcrumbs,
half the grated cheese, herbs, salt and pepper.
Place a large skillet over medium-high heat with 3 turns of the pan
of EVOO, about 3 tablespoons. While the pan is heating up,
season the chicken cutlets with salt and freshly ground black pepper,
and coat each one in the flour, then in the egg, and lastly in the cheesy
breadcrumbs.
Once the oil is hot, cook the chicken cutlets until golden brown
and cooked through, 3-5 minutes per side depending on
how thick they are. Cook them in two batches, transferring
the cooked cutlets to a paper towel-lined plate while the
others, adding more oil to the pan between batches if need be.
While the chicken is cooking, place a medium-size pot on
the stove over medium heat. Add 2 tablespoons EVOO,
2 turns of the pan. Add garlic, crushed red pepper flakes
and chopped onion. Cook 5-6 minutes, stirring often, until
the veggies have softened. Add the tomatoes and heat them
through, about 2 minutes. Remove the pot from the heat and
stir in the basil, then season the sauce with salt and freshly
ground black pepper.
Layer the chicken with the sauce in a casserole dish.
Top the casserole with the remaining grated Parmigiano
and mozzarella. Brown the chicken parm casserole under
the broiler until the cheese has melted and is lightly
golden brown, about 3 minutes. Garnish with some
chopped basil before serving.
Spaghetti Squash
Ingredients
- 1 small spaghetti squash, about 2 1/4 pounds
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons finely chopped mixed herbs (basil, chives, chervil, parsley & sage)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half
lengthwise and place, cut side down, in a baking dish.
Add enough water to come 1/2-inch up the sides of the
baking dish and cover with aluminum foil. Bake for
45 minutes, until the squash is easily pierced with a
paring knife. Turn squash over and cover with foil
again and continue to cook another 15 minutes,
until the squash is very tender. Remove from the oven,
uncover, and allow to cool slightly. Using a spoon,
remove the seeds and discard. Using a fork,
gently pull the strands of squash away from the peel and place
the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs,
salt and pepper and toss thoroughly but gently to heat and combine. Serve
Here is my end result....
