AWESOME ITALIAN DINNER

I love to cook. I wish I could afford to go to a culinary academy and work in the food industry. But, in the meantime, I like to try new recipes and learn new ways to cook and prepare food. I decided I would start posting some recipes and blog about cooking sometimes- because it is one of my passions.

I collected the following recipes from various places on the internet. These are my favorites for a great Italian dinner for a dinner party, family, or just that special someone.

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Chicken Parmesan

INGREDIENTS:
Four Large Chicken Breast halves pounded fairly flat (about 1/4")
Four Thick slices of PROVOLONE Cheese (about 1/8" or so)
1/2 cup Seasoned Flour (parsley, basil, salt, pepper)
1 cup or so Seasoned Bread Crumbs (parsley, basil, salt, pepper)
2 Eggs beaten with 1/4 tsp. water
1 cup Grated Romano Cheese
1 cup Grated Parmesan Cheese
Fresh Chopped Parsley
Fresh Ground Black Pepper
1 Jar Prego Traditional pasta sauce (I like to add 1-2 tbsp sugar to the sauce)
Olive Oil

***NOTE: on the Jar of pasta sauce- if you use another type, be sure it is a MARINARA type red sauce, NOT one with meat added... ***


DIRECTIONS:
NOTE: Once breaded, the chicken breasts will need time to rest and dry out a bit.... plan on an hour at least.

In separate bowls, have your egg wash, seasoned flour, and bread crumbs ready. By the way: you know the Parmesan and Romano cheese you have "sitting there"? Throw a hand full into the egg wash and the seasoned bread crumbs and mix well.

Rinse flattened chicken breasts and dredge in seasoned flour. Lay on a bakers rack.

Dip floured breast into egg wash and cheese mixture, coat thoroughly.

Immediately transfer breast to bread crumb/cheese mixture. Turn and pat until well coated and lay breast on bakers rack.

Repeat until all breasts are coated and resting on racks to dry out.


When ready to cook:
Put your red sauce in a sauce pan and begin to warm it up (this is where I add some sugar to the sauce.)

Turn oven on low.

Heat a large sauté pan on medium high and add Olive oil to cover bottom of pan. When the oil is fragrant, sauté one or two breasts at a time- do NOT over crowd. You will only need about three or four minutes per side (if that) to get a nice golden brown. Be careful not to over cook! When done, transfer breast to serving platter and place in a warm oven. Repeat until all breasts are cooked.

Spoon some of the sauce over the breasts and add sliced provolone cheese over the top of the sauce. Sprinkle with your Parmesan/Romano cheese mixture and place under the broiler.

Take the remaining sauce and spread on plates where the Chicken Parmesan will rest. Pull the breasts out from under the broiler just as the provolone melts and the Parmesan/ Romano starts to brown. With a metal spatula, transfer each breast and lay on top of the sauce you have already placed on the plate.

Sprinkle with FRESH chopped Parsley.

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Italian Sugar Snap Peas

I usually use the frozen sugar snap peas since they are rarely in season. Doing them this way.... you will hardly notice.

INGREDIENTS:
1 Bag (12oz.?) Sugar Snap Peas
2Tbs. water
2Tbs. Unsalted (sweet cream) butter
1Tbs. Granulated Sugar
1Tbs. Dried Sweet Basil
1Tbs. FRESH chopped Parsley

DIRECTIONS:
Over very low heat melt butter. Add all other ingredients and toss to mix. Cover and turn off heat. When starting to cook the Chicken Parmesan, turn on heat to medium low and leave covered. When you plate the Chicken, the snap peas will be ready- toss a couple of times to coat evenly and serve.

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Herbed Garlic Bread

INGREDIENTS:
1 stick butter (1/2 cup), at room temperature
2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil

DIRECTIONS:
Preheat oven to 350 degrees F.

For the bread, stir together the butter, mashed garlic, and herbs in a small bowl and season with salt and pepper. Tear open the loaf of bread lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.