Chicken Parmesan - all phases

iVillage Member
Registered: 03-19-2003
Chicken Parmesan - all phases
2
Sun, 01-09-2005 - 8:13am

Just be sure to use reduced-fat cheeses and Smart Balance or olive oil in place of butter.  *No carrots in phase-1.  I would just use a SBD-approved pasta sauce.






Chicken Parmesan



Recipe courtesy Giada De Laurentiis

See this recipe on air Friday Jan. 14 at 11:00 AM ET/PT.














Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 27 minutes
Yield: 4 servings
User Rating: 5 Stars







3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:
*** I would just use SBD appropriate sauce or omit carrots in phase 1.

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped (omit in phase 1)
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional


In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of preparation: easy




Edited 1/11/2005 2:15 pm ET ET by cl-its_me_susan

Susan :)

 

iVillage Member
Registered: 07-06-2003
Mon, 01-10-2005 - 6:06pm

I was actually searching the site for a chicken parmesan recipe yesterday - this one looks great! Thanks!

Silve

iVillage Member
Registered: 03-19-2003
Mon, 01-10-2005 - 9:40pm
GREAT!

Susan :)