lanie
12-31-2000, 11:27 PM
Tried this recipe last night and it was very good, just wanted to share, hopefully it will post. I think the fat grams are way off!
* Exported from MasterCook *
Chicken Parmigiano Casserole with Fresh Basil
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves minced
1 seeded & diced red pepper
1 grated carrot
28 oz. can diced tomatoes
1 teaspoon granulated sugar
2 tablespoons finely chopped basil
8 boned and skinned chicken breast halves
6 tablespoons olive oil
1/4 cup all purpose flour
1/2 teaspoon salt
1 large garlic clove minced
2 cups fresh Italian or French bread crumbs
1 cup freshly grated parmesan cheese, divided
1/4 cup finely chopped fresh basil
8 ounces mild provolone cheese, sliced or grated
To make sauce, heat olive oil in a large pot over medium heat. Add onion and garlic. Saute 2 or 3 minutes or until fragrant. Add red pepper, carrot and tomatoes, including juice. Bring to a boil and reduce heat. Partially cover and simmer 30 minutes. Stir in sugar, basil and black pepper. Sauce can be made ahead and refrigerated for 2 to 3 days.
Remove fillets from chicken breasts. Place each piece of chicken, including fillets, between pieces of plastic wrap or inside a heavy plastic bag. Flatten to 1/2 inch thick using a flat mallet or bottom of saucepan. Heat 1 tbsp. olive oil in a large frying pan over medium heat. Stir flour with salt. Lightly flour 3 to 4 pieces of chicken at a time. Saute 3 to 4 minutes on each side or until lightly browned. Chicken may not be fully cooked. Remove and repeat with remaining chicken adding more oil as needed. Spoon some of the tomato sauce into hot frying pan to deglaze. Stir back into sauce in pot.
Stir garlic with 2 tbsp. olive oil in a small bowl. Add bread crumbs, half of grated parmesan and chopped basil. Toss crumbs until coated.
Preheat oven to 350. Grease a 9 x 13 inch baking dish or coat with cooking spray. Spread 1 cup of sauce in bottom. Arrange chicken in a single layer, overlapping pieces as needed. Sprinkle with remaining Parmesan and provolone cheeses. Spoon another cup of sauce over top. Sprinkle evenly with crumbs. You may refrigerate covered casserole and remaining sauce for several hours if making ahead.
Bake uncovered in centre of oven for 40 to 45 minutes (10 minutes longer if casserole has been refrigerated) or until bubbly and top is golden brown. Reheat remaining sauce. Place a small amount of sauce on warmed serving plate. Top with a portion of casserole. Pass remaining sauce.
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Per serving: 3011 Calories (kcal); 123g Total Fat; (34% calories from fat); 263g Protein; 253g Carbohydrate; 548mg Cholesterol; 2161mg Sodium
Food Exchanges: 0 Grain(Starch); 30 Lean Meat; 48 Vegetable; 0 Fruit; 19 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
[This message has been edited by lanie (edited 12-31-2000).]
* Exported from MasterCook *
Chicken Parmigiano Casserole with Fresh Basil
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves minced
1 seeded & diced red pepper
1 grated carrot
28 oz. can diced tomatoes
1 teaspoon granulated sugar
2 tablespoons finely chopped basil
8 boned and skinned chicken breast halves
6 tablespoons olive oil
1/4 cup all purpose flour
1/2 teaspoon salt
1 large garlic clove minced
2 cups fresh Italian or French bread crumbs
1 cup freshly grated parmesan cheese, divided
1/4 cup finely chopped fresh basil
8 ounces mild provolone cheese, sliced or grated
To make sauce, heat olive oil in a large pot over medium heat. Add onion and garlic. Saute 2 or 3 minutes or until fragrant. Add red pepper, carrot and tomatoes, including juice. Bring to a boil and reduce heat. Partially cover and simmer 30 minutes. Stir in sugar, basil and black pepper. Sauce can be made ahead and refrigerated for 2 to 3 days.
Remove fillets from chicken breasts. Place each piece of chicken, including fillets, between pieces of plastic wrap or inside a heavy plastic bag. Flatten to 1/2 inch thick using a flat mallet or bottom of saucepan. Heat 1 tbsp. olive oil in a large frying pan over medium heat. Stir flour with salt. Lightly flour 3 to 4 pieces of chicken at a time. Saute 3 to 4 minutes on each side or until lightly browned. Chicken may not be fully cooked. Remove and repeat with remaining chicken adding more oil as needed. Spoon some of the tomato sauce into hot frying pan to deglaze. Stir back into sauce in pot.
Stir garlic with 2 tbsp. olive oil in a small bowl. Add bread crumbs, half of grated parmesan and chopped basil. Toss crumbs until coated.
Preheat oven to 350. Grease a 9 x 13 inch baking dish or coat with cooking spray. Spread 1 cup of sauce in bottom. Arrange chicken in a single layer, overlapping pieces as needed. Sprinkle with remaining Parmesan and provolone cheeses. Spoon another cup of sauce over top. Sprinkle evenly with crumbs. You may refrigerate covered casserole and remaining sauce for several hours if making ahead.
Bake uncovered in centre of oven for 40 to 45 minutes (10 minutes longer if casserole has been refrigerated) or until bubbly and top is golden brown. Reheat remaining sauce. Place a small amount of sauce on warmed serving plate. Top with a portion of casserole. Pass remaining sauce.
- - - - - - - - - - - - - - - - - - -
Per serving: 3011 Calories (kcal); 123g Total Fat; (34% calories from fat); 263g Protein; 253g Carbohydrate; 548mg Cholesterol; 2161mg Sodium
Food Exchanges: 0 Grain(Starch); 30 Lean Meat; 48 Vegetable; 0 Fruit; 19 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
[This message has been edited by lanie (edited 12-31-2000).]