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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 29, 2010

Grilled Chicken Parmigiana (from RACHAEL RAY 30-MINUTE GET REAL MEALS)

No bread crumbs and it's not fried. Eat two portions. Life is good. (Danette: My family loved this!  So yummy!! It was even better the second day.)


2 pounds thin chicken breast cutlets
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling, plus 5 tablespoons
3 to 4 garlic cloves, chopped
1 teaspoon crushed hot red pepper flakes
1 small yellow onion, finely chopped
1 can (28 ounces) fire-roasted diced tomatoes, such as Muir Glen brand
20 fresh basil leaves (1 cup), shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced
6 cups mixed greens, any variety
2 tablespoons red wine vinegar

Heat an outdoor grill or indoor grill pan to high. Season the chicken with salt and pepper and drizzle with EVOO to keep it from sticking to the grill. Cook for 3 to 4 minutes on each side and transfer to a foil-covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While the
chicken cooks, make the sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the garlic, red pepper flakes, and onion. Cook for 10 minutes, stirring often. Add the tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with the tomato sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the chicken parm casserole under the broiler for 3 minutes. Meanwhile, prepare the salad.

Place the greens in a salad bowl. Dress with the vinegar and the remaining 3 tablespoons of EVOO. Season with salt and pepper to taste.

Serve the chicken parm alongside a little salad.

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