Chicken Parmesan

My family loved the flavor if this easy dish! If you prefer, you can substitute Portobello mushrooms for the chicken, and the result will be a hearty vegetarian meal!


3 Tbs    olive oil
1 tsp    chopped fresh rosemary leaves
1 tsp    chopped fresh thyme leaves
1 tsp    chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
24 ounces chicken cutlets (8 cutlets, 3 ounces each)
1 1/2    cups Marinara sauce
1/2 cup shredded mozzarella
3/4 cup grated Parmesan
2 Tbs    unsalted butter, cut into pieces

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

Servings: 4


CALL THE KIDS:
Peel the herbs from the stems.
Measure olive oil, add herbs and brush on each side of the chicken.
Grate mozzarella cheese.

Bonus Recipe: Simple Tomato Sauce:

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
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

1. In a large casserole pot, heat oil over medium high heat.
2. Add onion and garlic and saute until soft and translucent, about 2 minutes.
3. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
4. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
5. 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.
6. Add half the tomato sauce into the bowl of a food processor.
7. Process until smooth. Continue with remaining tomato sauce.
8. 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.

Nutrition Facts
Nutrition (per serving): 468.8 calories; 46% calories from fat; 24.8g total fat; 130.3mg cholesterol; 767.0mg sodium; 816.0mg potassium; 11.6g carbohydrates; 0.5g fiber; 8.6g sugar; 11.0g net carbs; 47.8g protein.

Garlic Bread


4 cloves garlic, crushed
2 Tbs butter
2 Tbs extra-virgin olive oil
1loaf crusty bread, split
3 Tbs grated cheese, Parmigiano or Romano, optional
Chopped fresh parsley, optional

1. Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan.
2. Heat garlic and butter and oil in microwave for 45 seconds to 1 minute or in a small pot over moderate-low heat for 3 minutes.
3. Spread garlic mixture onto the split loaf of bread, and then sprinkle with grated cheese, if desired. Place under the broiler.
4. Remove bread when it is toasted golden brown in color. (Watch carefully because it can burn quickly)
5. Cut into chunks and serve.

Servings: 8


CALL THE KIDS:
Kids can measure the butter and olive oil.
Peel and crush the garlic
Brush the garlic/butter/oil mixture onto the bread
Grate the parmesan cheese with a rotary cheese grater
Sprinkle the grated cheese on top of the butter mixture.

Nutrition Facts
Nutrition (per serving): 77.5 calories; 78% calories from fat; 6.9g total fat; 9.3mg cholesterol; 55.9mg sodium; 14.1mg potassium; 2.8g carbohydrates; 0.2g fiber; 0.0g sugar; 2.7g net carbs; 1.2g protein.

1 head lettuce
1 carrot
Salad Dressing

1. Wash and dry lettuce
2. Slice or grate carrots
3. Toss and add dressing