Crispy Baked Chicken Parmesan

In a previous blog I mentioned that one of my favorite ways to eat chicken is in the form of fajitas, the other way is in the form of Chicken Parmesan.  Typically chicken parm. is fried and served with lots of ooey gooey cheese, making it high in fat.  This recipe calls for the chicken to be baked and it's actually SO much better than the fried version.  It comes out really crispy.

You will need:

1 lb. boneless, skinless chicken breast

1 cup seasoned bread crumbs

1/2 cup grated parmesan cheese

2 egg whites

cooking spray

Marinara sauce

Fresh grated parmesan cheese

Spray a baking dish really well with cooking spray.

Unless your chicken breasts are thin, cut them length wise so that you end up with 2 pieces of chicken per breast.

Set out the parmesan cheese first, then your egg whites (whisk with a fork for a few seconds) and then your breadcrumbs last.

Dip each piece into the parmesan cheese first.  The flavor will seep into the meat and make it tender and yummy.

Next, dip the chicken breast in the egg whites.

Finally, coat the chicken in the seasoned bread crumbs.

Lay in the baking dish and the repeat with the other pieces.

Cover tightly with foil and bake in a 400 degree oven for 20 minutes.

After 20 minutes remove the foil and flip each piece over.  The chicken breast on the right has been flipped, the other two have not.  Place back in the oven, uncovered for 25 more minutes or until the chicken is nice and crispy.

Here is the finished product with marinara on top along with some good, freshly grated parmesan cheese.

NOTE:  I actually use a store brand parmesan cheese in the breading process, because it's not the main ingredient.  You may also make your own breadcrumbs for this recipe and season them to your liking.  If you would like the recipe for my marinara sauce click here --->Marinara Sauce

Homemade Basil Pesto

I really love the flavor of pesto.  It's strong, so I don't eat a lot of it or very often, but I do enjoy it.  You can use pesto over pasta, as a base for pizza, on sandwiches or I have a surprise way to use it in a blog post coming soon!

Here's what you'll need:

4 cups packed fresh basil leaves, rinsed and dried off

1 Tbsp minced garlic, as you can see I have a mixture of cloves, minced they equal 1 Tbsp

1 cup olive oil

2 Tbsp pine nuts, toasted

1/2 cup grated parmesan cheese

salt

black pepper

Roughly chop the basil and mince the garlic.

Toast the pine nuts until they are a light golden brown.

Put everything minus the parmesan cheese into a food processor, including the olive oil , and process for a couple of minutes to combine.

It's swirlin'!

Now is the time to add the yummy parmesan cheese and then process once more to combine.

This is the consistency that you will have.

Pour it into a container if you will be using the same day.  Take note of the thin layer of oil on top, this is totally fine and actually helps the pesto keep its great color.  This recipe makes 2 cups of pesto.

If you will not be using the pesto the same day you may pour it into icecube trays and freeze for future use.

My Italian red sauce.

You may call this marinara sauce, spaghetti sauce, pizza sauce, dipping sauce.... I think you get the picture.  Making your own homemade sauce is so very easy and tastes so much better than a jarred sauce that is usually filled with ingredients none of us need.  So, if you have never made your own sauce before take a leap, make a batch and then  freeze some for future use.

Let me also add that I usually make this at the beginning of the week and have some in the fridge ready for pasta on Italian Night or pizza on Pizza Night and so on.

These are the items that you will need.

Olive oil
2 medium onions or 4 small
4 garlic cloves
1- 6oz can tomato paste
2- 28oz cans crushed tomatoes
Red Wine
1 tsp dried oregano
1 tsp dried basil
1 tsp dried marjoram
1 tsp dried parsley
2 bay leaves
pinch of thyme
crushed red pepper (optional)
salt
pepper

I like to use "No Salt Added" products whenever I can so that I can control the amount of salt that I eat.
Also, I really love the flavor of San Marzano tomatoes.  They are tomatoes that are grown very close to Naples, Italy and really have a great flavor.  However, if you can't find them or if you would rather not spend the extra money, any crushed tomato would be ok.

Go ahead and open the cans, chop the onions, mince the garlic and open your wine.  (Please do not use cooking wine.  Pick a wine that you would drink, however, if you do not drink wine you can buy some of these small bottles and use them for cooking.)  Once you start this sauce you will need to have everything ready.

Cover the bottom of a large pot or dutch oven with olive oil and then add your onions.  Season with salt and pepper and cook over medium heat until the onions become translucent.

Once your onions are tender add the minced garlic.  *If you would like your sauce a bit spicy go ahead and add some crushed red pepper now.

Cook the garlic for a couple of minutes and then add the tomato paste.  Mix thoroughly and heat through.

Next add your dried seasonings and stir until combined. OH!  I totally forgot to add the bay leaves, but please add them.  I guess that is what happens when the recipe is in my head and not on paper~I forget something!

Here's the yummy part!  Add just enough wine to thin out the tomato paste mixture and stir until combined.  Keep adding wine until you are happy with the consistency.

This is about how much wine I added.  Doesn't this look yummy??

Now it's time for those crushed tomatoes.

Stir everything together and then add more salt.  Taste and re-season to fit your personal taste.

Lower the heat and simmer (see the tiny bubbles?) for a minimum of 30 minutes and up to a few hours.  At this point it is ready to be served, put in the refrigerator or this freezes up beautifully!  This will make about 9 cups of sauce or the equivalent to 3 jars of sauce.  Enjoy!