GypsyPlate Recipes
Chicken Parmigiana With Tomato Sauce Recipe
How to make Chicken Parmegiana with Tomato Sauce
About Chicken Parmigiana with Tomato Sauce Recipe: A popular American-Italian recipe full with parmesan cheese, tomato sauce and chicken, cooked in pure olive oil. You can prepare this for a Sunday brunch or for a picnic with family and friends. A simple dish that you can easily prepare at home and would be loved by both kids and adults. Garnished with parsley and spinach, this chicken parmigiana makes for a beautiful dish to present.
Chicken Parmesan Stuffed Peppers
Chef notesWhen I was four or five, my older sister and I were at a family friend's house for dinner. Stuffed peppers were on the menu, and my sister and I, cautious eaters at the best of times, were deeply suspicious. After some whispered discussion, I solemnly approached the friend and declared in my most grown-up appropriate voice, "I and Elizabeth are not fond of stuffed peppers." Not all self-advocacy is successful, no matter how earnest, and my sister and I did our best to eat the stuffed peppers as they were.
While I have never lived this story down — we all still laugh about it — I can safely say that I am now very fond of stuffed peppers, and this Chicken Parmesan-inspired version is particularly loveable. Colorful bell peppers are generously filled with ground chicken, Italian seasonings and lots of mozzarella and Parmesan cheeses. Fresh basil is both stirred into the filling and sprinkled over top to garnish. Marinara sauce is spooned on the bottom of the baking dish before the peppers are cooked, but go ahead and add an extra layer of sauce and a generous grating of Parmesan cheese over the cooked peppers. Serve these peppers with crusty bread for dipping, a crisp Italian salad or even a plate of spaghetti for a complete entrée.
No matter how you decide to serve them, these peppers are cozy, hearty and deeply comforting. An easy, make-ahead meal, this recipe will delight everyone —, even your most suspicious guests.
Technique Tip: These stuffed peppers can be assembled and refrigerated for 24 hours before baking.
Swap Option: Many different proteins can become the best, chicken-parm version of themselves. Ground turkey, uncased turkey or chicken Italian sausage, sweet or spicy Italian pork sausage or plant-based ground meat would all be delicious here. If you use sausage, omit the Italian seasoning and use plain panko breadcrumbs.
Preparation 1.Preheat the oven to 400 F with a rack in the center position.
2.In a large bowl, add the grated garlic, onion and egg, and stir to combined. Add the ground chicken, Italian seasoning, breadcrumbs, fresh basil, 1½ cups mozzarella, ½ cup Parmesan, red pepper flakes, 1¼ teaspoons kosher salt and a few grinds of fresh peppers. Using your hands, mix until just combined.
3.In a 9-inch-by-13-inch baking dish, spread ½ cup of marinara sauce on the bottom. Season the pepper halves with salt and pepper, then arrange cut-side up in the baking dish. Divide the chicken mixture among the peppers (about ½ cup of filling per pepper). Spoon 1 tablespoon of marinara sauce on top of each pepper.
4.Cover the baking dish with foil. Place on the center rack and bake until the peppers are tender and the chicken mixture is cooked through, 40 to 45 minutes.
5.Remove the foil and discard. Top with the remaining mozzarella and Parmesan. Return to the oven and bake until the cheese is melted and browned in spots, about 10 minutes. Let stand at room temperature for 5 minutes before serving. Sprinkle with fresh basil and extra Parmesan cheese.
Recipe: This Tuscan Chicken Pasta Dish Gets A Boost From Lots Of Garlic And Lemon Juice
For this Tuscan-style chicken and penne pasta dish, lots of garlic and lemon juice bring an appealing flavor personality. The chicken breasts are dredged with flour and pan-fried, then later cut into diagonal slices. Once cooked the chicken is removed from the skillet and the sauce-making begins by patiently cooking the 12 garlic cloves and 3 shallots, all thinly sliced. A pinch of dried red pepper flakes come to the sauce party, along with dry white wine and chicken broth.
After cooking the penne in boiling salted water and draining, some of the cooking water is reserved for the sauce. Two cups of the sauce, along with baby arugula, Parmesan cheese, and lemon juice, are tossed with the pasta. The consistency is adjusted by adding about 1/2 cup (or less) of the reserved cooking water. Scooped into individual bowls, the mix is topped with chicken and drizzled with the remaining sauce.
Garlicy Tuscan Chicken PastaYield: 4 to 6 servings
INGREDIENTS3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1/4 teaspoon salt, plus salt for cooking pasta
1/8 teaspoon ground black pepper
1/2 cup plus 1 tablespoon all-purpose flour, divided use
3 tablespoons extra-virgin olive oil, divided use
12 garlic cloves, thinly sliced
3 shallots, thinly sliced
Pinch of dried red pepper flakes
3/4 cup dry white wine
3 cups chicken broth
1 pound penne pasta
5 ounces (5 cups) baby arugula
1 1/2 ounces Parmesan cheese, grated (3/4 cup), plus extra for serving
1 tablespoon fresh lemon juice
DIRECTIONS1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Place 1/2 cup flour in shallow dish (I like to use a pie pan). Working with 1 piece of chicken at a time, dredge in flour, shaking off excess.
2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Carefully place chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken over, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to plate and tent with aluminum foil.
3. Add remaining 1 tablespoon oil, garlic, and shallots to now empty skillet and cook on medium-low heat until softened and beginning to brown, about 3 minutes. Stir in pepper flakes and remaining 1 tablespoon flour; cook 30 seconds. Whisk in wine, then broth, scraping up any browned bits and smoothing out any lumps. Increase heat to medium-high, bring to a simmer and cook until sauce is slightly thickened and measures 2 1/2 cups, about 15 minutes; transfer to liquid measuring cup and cover to keep warm.
4. Meanwhile, bring 4 quarts of water to boil in large pot. Add pasta and 1 tablespoon salt. Cook stirring frequently, until al dente. Reserve 1/2 cup cooking water. Drain and return pasta to pot. Add 2 cups sauce, arugula, Parmesan, and juice; toss until arugula slightly wilts. Adjust consistency with reserved cooking water as needed. Season with salt and pepper. Slice chicken thinly on the diagonal. Portion pasta into individual bowls, lay chicken on top and drizzle with remaining 1/2 cup sauce over chicken. Pass extra Parmesan.
Source: "The Chicken Bible" by America's Test Kitchen (America's Test Kitchen)
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.Com
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