9.29.2010

{30 Before 30 - New Recipe}

For those of you who don't know, I am completing a 30 Things To Do Before 30 list, and although I have been working on it {see the updated list here} I haven't done a post about anything yet.  So, this is my first post, and it is for #22 which is to try two new recipes from each cookbook I own, and my first one was incredible!  Here is a little background: I have a major love for chicken {or veal} parmesan, and while it is amazingly tasty, I am aware that it is really not a very healthy choice.  So, when I came across Rachel Ray's recipe for a heathy grilled and non-breaded version of chicken parmesan I was happier than... Well, than if I were eating chicken parmesan!

While my photo skills are obviously lacking, because the photo does not look very appetizing, my cooking skills are not and I can assure you it was an absolute delight to eat!  Of course Rachel Ray's recipes always turn out well, and are so easy to prepare, I made this yummy meal in under half an hour.  I encourage you all to try it...

Ingredients:
  • 2 pounds thin cut chicken breast, cutlets
  • Salt and pepper
  • Extra-virgin olive oil, for drizzling, plus 2 tablespoons
  • 3 to 4 cloves garlic, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 small yellow skinned onion, finely chopped
  • 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
  • 1 cup, 20 leaves, fresh basil leaves, shredded or torn
  • 1/2 cup Parmigiano-Reggiano
  • 1/2 pound smoked mozzarella, thinly sliced
Directions:
Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 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 chicken cooks, make sauce.
Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add 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 fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.
Now, I did choose to cook the chicken for longer than the 3 to 4 minutes on each side on the barbeque, because my cutlets were thick and I wanted to ensure they were cooked well, and I also left out the hot red pepper flakes because I am not into spicy foods.  I usually always tweak recipes, don't you?  Anyway, it was a delicious and healthy alternative to a traditional chicken parmesan dish, and I hope you all try it and love it as much as I did!  

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