Chicken Parmesan (adapted from Giada De Laurentiis)
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
Eight 3-ounce chicken cutlets
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Tomato Sauce, a double recipe follows, or purchased marinara sauce (adapted from the American Italian Pasta Company)
1.5 tbsp. olive oil
1 large onion, chopped
4 garlic cloves, minced
2 cans (28 oz each) crushed tomatoes (my favorite brand to use is Hunts)
1.25 cups of water
2 tsp. sugar (or a quarter cup of carrots)
1.5 tsp. salt
.25 tsp. of freshly ground pepper
¼ cup of fresh basil, chopped
¼ cup of fresh oregano, chopped
½ cup of fresh Italian parsley, chopped
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 large heavy 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 the mozzarella over each cutlet, then sprinkle 2 teaspoons of the 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.
Heat olive oil in a large pot over medium-low heat. Add onion and garlic and sauté until golden (about 8-10 minutes). Stir in tomatoes and water. Add in and stir salt, sugar, and pepper. Add in and stir all of the fresh herbs. Turn up heat and bring to a boil. Lower heat and simmer for 20 minutes, stirring every 3-5 minutes. Any leftover sauce, wait until completely cooled before placing in Ziploc bags to freeze.
Chicken Waldorf Salad (adapted from Food Network)
1 medium apple, unpeeled, chopped
2 cups diced cooked chicken (about 1 large breast)
1 cup red seedless grapes, halved
1 stalk celery, finely chopped
1/4 cup golden raisins
1/2 cup toasted walnuts, coarsely chopped
3/4 cup yogurt (preferably Greek non-fat)
1/4 cup mayonnaise
Juice of 1/2 orange (about 1/4 cup)
1/4 teaspoon kosher salt
Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.