I can honestly say that for most of my life I was never a big fan of Chicken Parmesan or any foods that required a deep fry and smothered in a red sauce, only to be piled high atop a heaping pile of spaghetti. Don’t get me wrong, I’m a saucy kind of girl; I just prefer a creamy white cheesy or béchamel sauce.
That is… until I married my handsome Italian husband Jeff, who lent a hand in defining the hopeful Italian chef in me to create a more flavorful palate and include more recipes like these.
The challenge was perfecting Jeff’s favorite recipes, like Pizza, Chicken Marsala, Brushetta, Chicken Cacciatore, and Chicken Parmesan to be healthier and without compromising the flavors in these tasty dishes.
Tonight’s menu: Chicken Parmesan Grinder
Here’s what you need… a skillet, prep time 35 minutes, cook time 2o minutes, Serves 4
4 Chicken Fillets
1 Pint cherry tomatoes
2 Tablespoons tomato paste
2 Tablespoons olive oil
½ Cup chicken stock
1Teaspoon coarse salt
1 Teaspoon pepper
4 Cloves of garlic
1 Bunch fresh basil leaves
1 Bunch fresh oregano sprigs
2 Tablespoons of Italian or Tuscan spice blend
8 Ounces of Mozzarella cheese
1/2 Cup Parmesan cheese
4 Chiabatta rolls
1/2 Cup fresh spinach leaves
Turn stove top to medium heat. In the skillet add olive oil, minced garlic Italian seasoning, salt, pepper, tomato paste, cherry tomatoes, chopped shallot, chopped leek, fresh basil and oregano and saute until golden brown.
Add the chicken and cover, saute until chicken has browned on both sides. Add chicken stock, re-cover and simmer, allowing the tomatoes to get juicy and plump – so they burst and to keep the chicken moist.
Rotate by turning chicken half way through cooking time, about 10 minutes. Once chicken is cooked add mozzarella and parmesan cheese and cover.
Turn off the heat, add mozzarella and parmesan cheese, cover letting the cheese melt for a few minutes. Prepare bread by slicing in half and open face. Layer fresh spinach leaves, chicken with mozzarella and serve immediately!
“Per la salute!”