Prep: 15 min; Cook: 20 min
Serves 4 - 6
This is a streamlined recipe - it is easy to make, goes with almost anything and is a treat.
2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total)
2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired) - you can also use plain flour
2 tablespoons extra-virgin olive oil, or cooking oil of your choice
2 tablespoons unsalted butter
2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
1/2 pound fresh mozzarella cheese, thinly sliced or grated
Salt and freshly ground black pepper to taste
Equipment: Skillet, oven-proof dish; oven with broiler.
Directions:
TRIM and carefully slice the chicken breasts in half.
OPTIONAL, for thinner cutlets: with the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4").
SPREAD the bread crumbs on a flat plate.
PREHEAT oven to 400 degrees F.
SET the tomato sauce on low heat to warm (it will spread more easily).
THOROUGLY coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).
ON medium-high heat, melt the butter with the olive oil. Sautee the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.
PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.
COOK the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.
VARIATION: For a thicker 'crust' bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteeing, which gives a thicker crust. You will want to move each one to the hot skillet when breaded so they don't get soggy.
SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.
Monday, September 8, 2008
Peanut Butter Rice Krispie Bars - from Nyree
Ingredients:
6 cups Rice Crispy cereal
1 bag of white marshmallows (I use the small sized marshmallows –easier to melt and mix)
3 tbl butter
1 cup chocolate chips (can substitute in butterscotch chips for different flavor)
3/4 cup peanut butter (you can eliminate this if there is a peanut allergy, just add another 1/2 cup of choco chips in that case)
Non-stick cooking spray (or just some more butter)
Directions:
Melt the butter in a no-stick pan and add the whole bag of marshmallows. Stir over a medium heat until the marshmallows have completety melted. Add the cereal and mix well. Pour the mixture into a 9x13 pan that has been greased/sprayed/buttered. Use a ziplock sandwich bag or waxed paper and smoosh the mixture until it’s flattened.
While that is starting to cool, heat up the chocolate chips and peanut butter (honestly the original recipe said to heat on the stove, but you have to have that pot where you can put water in the bottom and it has a 2nd pot that is removable –can’t remember it’s name— well, I don’t have one of those… so….) I melt them in the microwave. Depending on the strength of your microwave depends on how long it takes to nuke them. My old microwave would take about 7-9 minutes on a medium level. My new microwave can do it in 4-6 mins on a medium level. In a microwavable bowl put in the choco chips in for a couple minutes, take them out and stir up. You may have to do this once or twice to start getting them at that really gooey and melty consistency. Then you add the peanut butter, mix, and nuke again for another couple of minutes. Do not cook the PB for too long, otherwise it smells like it’s burning (not fun), so you want to add that as close to the end as possible. Once that mixture is pretty smooth (and usually fairly hot –so watch out!) slather over the rice crispy mixture in the pan. Take a knife or spatula and smooth out.
Normally I would cover and pop this whole thing into the frig and let it cool for a few hours before cutting it up into the bars. I have also seen other family members cut it up while the chocolate was still setting (like 15 mins later) and serve it while the chocolate is still kinda gooey. I hate that kind of mess so I let it set in the frig.
Depending on the size of the bars cut, serves anywhere from 12 – 24 people.
6 cups Rice Crispy cereal
1 bag of white marshmallows (I use the small sized marshmallows –easier to melt and mix)
3 tbl butter
1 cup chocolate chips (can substitute in butterscotch chips for different flavor)
3/4 cup peanut butter (you can eliminate this if there is a peanut allergy, just add another 1/2 cup of choco chips in that case)
Non-stick cooking spray (or just some more butter)
Directions:
Melt the butter in a no-stick pan and add the whole bag of marshmallows. Stir over a medium heat until the marshmallows have completety melted. Add the cereal and mix well. Pour the mixture into a 9x13 pan that has been greased/sprayed/buttered. Use a ziplock sandwich bag or waxed paper and smoosh the mixture until it’s flattened.
While that is starting to cool, heat up the chocolate chips and peanut butter (honestly the original recipe said to heat on the stove, but you have to have that pot where you can put water in the bottom and it has a 2nd pot that is removable –can’t remember it’s name— well, I don’t have one of those… so….) I melt them in the microwave. Depending on the strength of your microwave depends on how long it takes to nuke them. My old microwave would take about 7-9 minutes on a medium level. My new microwave can do it in 4-6 mins on a medium level. In a microwavable bowl put in the choco chips in for a couple minutes, take them out and stir up. You may have to do this once or twice to start getting them at that really gooey and melty consistency. Then you add the peanut butter, mix, and nuke again for another couple of minutes. Do not cook the PB for too long, otherwise it smells like it’s burning (not fun), so you want to add that as close to the end as possible. Once that mixture is pretty smooth (and usually fairly hot –so watch out!) slather over the rice crispy mixture in the pan. Take a knife or spatula and smooth out.
Normally I would cover and pop this whole thing into the frig and let it cool for a few hours before cutting it up into the bars. I have also seen other family members cut it up while the chocolate was still setting (like 15 mins later) and serve it while the chocolate is still kinda gooey. I hate that kind of mess so I let it set in the frig.
Depending on the size of the bars cut, serves anywhere from 12 – 24 people.
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