Chicken Parmesan (Giada De Laurentiis) |
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Prep Time: 45 Minutes Cook Time: 167 Minutes |
Ready In: 212 Minutes Servings: 4 |
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Ingredients:
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 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 |
1/2 cup extra-virgin olive oil |
1 small onion, chopped |
2 cloves garlic, chopped |
1 stalk celery, chopped |
1 carrot, chopped |
sea salt and freshly ground black pepper |
two 32-ounce cans crushed tomatoes |
4 to 6 fresh basil leaves |
2 dried bay leaves |
4 tablespoons unsalted butter, optional |
Directions:
1. Preheat the oven to 500 degrees F.
2. 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.
3. 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.
4. Simple Tomato Sauce:
5. In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
6. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
7. 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.
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