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TOPIC: CHICKEN CUTLET PAREMSAN

Cassi

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Posts: 1153

Date: Fri Apr 22 2:20 PM, 2005

CHICKEN CUTLET PAREMSAN	Permalink

CHICKEN CUTLET PAREMSAN CHICKEN CUTLET PAREMSAN If you can't get chicken cutlets, just butterfly boneless chicken breasts and pound them out a little (genlty so as not to tear them). You can skip making the sauce and use canned spaghetti sauce, use shredded mozzerella if you like. 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 (2unce) 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 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. __________________ Come visit our sister site Alfabet Soup for fellowship and fun!

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