Chicken Parmesan

CP — Thu, 19 Aug 2010 13:25:38 +0000

INGREDIENTS:

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 3/4 cups chopped onions
4 garlic cloves, minced
3/4 cup coarsely grated peeled carrots
3 tablespoons chopped fresh thyme
2 28-ounce cans peeled whole tomatoes in juice

Chicken

5 skinless boneless chicken breast halves
1 1/2 cups fresh breadcrumbs (from crustless French bread ground in processor)
2 large eggs
1 cup (about) all purpose flour
4 tablespoons (or more) olive oil, divided
8 oz coarsely grated well-drained fresh water-packed mozzarella,* divided
1/3 cups freshly grated Parmesan cheese, divided
1/3 cups freshly grated Pecorino Romano cheese, divided
2 tablespoons chopped fresh Italian parsley

PREPARATION:

basic tomato sauce

Heat olive oil in large saucepan over medium-high heat. Add onions and garlic; sauté until onions are soft and golden, about 10 minutes. Add carrots and thyme; sauté until carrots are soft, about 5 minutes. Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork. Reduce heat to medium-low; simmer until sauce thickens and is reduced to generous 5 cups, about 1 hour. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm sauce before using.

chicken

Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness. Sprinkle both sides of chicken with salt and pepper. Spread breadcrumbs on plate. Whisk eggs to blend in medium bowl. Spread flour on another plate. Coat both sides of chicken with flour, then eggs, then breadcrumbs.

Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Transfer chicken to platter. Spread 1 cup sauce over bottom of 15×10x2-inch glass baking dish. Arrange 1 layer of chicken over sauce. Spoon 2 cups sauce over. Sprinkle half of mozzarella, Parmesan, and Pecorino over. Repeat with remaining chicken, sauce, mozzarella, Parmesan, and Pecorino. Bake until cheeses melt and chicken is cooked through, about 20 minutes. Sprinkle with parsley and serve.

Potato Soup with Kale and Chorizo

CP — Wed, 17 Feb 2010 15:03:23 +0000

From Bon Appetit

Ingredients:

5 tablespoons olive oil, divided

1 large onion, chopped (about 2 cups)

8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped

2 teaspoons smoked paprika*

1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices

8 cups low-salt chicken broth

1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)

3 cups 1/2-inch cubes rustic bread

Directions:

Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.

Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Divide soup among bowls. Top with croutons and serve.

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