Chicken Parmigiana

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I have tried many recipes to make Chicken Parmigiana, and I finally found a winner.  Thank you, Pioneer Woman!  What I really like about this recipe is the method for the chicken.  If you have a different marinara that you really like, you could definitely substitute it and be just as successful (and save yourself a little time).

Special Equipment: None

Time Management: 

Prep time: 10 minutes

Cook time: 1 hour

Ingredients:

3-4 boneless, skinless chicken breasts, trimmed and pounded flat

salt and pepper to taste

1/2 cup olive oil

1 medium onion, chopped

4 cloves garlic, minced

3/4 cups wine (red or white is fine)

3 (14.5 oz) cans crushed tomatoes

2 Tbsp sugar

1 cup grated Parmesan cheese

1 pound of your favorite pasta

Directions:

Mix flour, salt, and pepper together on large plate.

Dredge your pounded chicken breasts in mixture and set aside.

Heat olive oil in a skillet over medium heat.  When mixture is hot, fry chicken until golden brown (aprox 3 minutes per side)

Remove chicken and keep warm.

Add onion, and garlic to pan and stir for 2 minutes.  Pour in wine and scrape bottom of pan.  Allow wine to cook down until reduced by half, about 2 minutes.

Pour crushed tomatoes and stir to combine.  Add sugar and more salt and pepper to taste.

Simmer 30 minutes. - and this is a good time to start your pasta water! (and cook according to package directions)

Carefully lay chicken breasts atop sauce and completely cover with Parmesan.

Place lid on skillet and reduce heat to low.  Allow to simmer until cheese melts and chicken is hot.

Plate on top of pasta.

*Original source http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

Garlic Fennel Marinade

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We just got back from a weekend getaway with family up in the mountains.  A perfect time for a barbeque!  This chicken was perfect for the occasion.  I marinated them ahead of time in a ziploc, then just threw them on the grill for a quick and easy meal with little cleanup. I finished the meal with homemade jalapeno cheddar bread, and fresh fruit.  I found this one from Rachael Ray.

Special Equipment: Grill

Time Management:
Prep time: 10 minutes + time to marinate
Cook time: 10 minutes

Ingredients:
4 cloves garlic
1 tsp salt
1 lemon, zested
1 tsp fennel seeds
5-6 sprigs of fresh thyme, leaves stripped and chopped
3-4 sprigs of fresh rosemary, leaves stripped and chopped
handful of fresh flatleaf parsley, chopped
black pepper
1/3 cup olive oil
4 boneless, skinless chicken breasts



Directions:
Mince garlic and mix with salt with flat of your knife.  If you have a mortar and pestle, you can grind the fennel seeds to release some extra flavor.  Otherwise crush on a cutting board with the back of a spoon.  Mix remaining ingredients (except for lemon juice) with fork inside of a gallon ziploc bag, and set aside.

Fillet chicken breasts, then add them to the marinade.  Refrigerate until ready to use.  I have let it marinate as little as 3 hours or as many as 24 and received excellent results.

When you're ready to eat, put them on the grill!  Since they're filleted, they cook fast and have plenty of flavor.  Serve with lemon wedges.

Homemade Pizza Crust and Sauce

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With a three year old running around here, pizza night has become a common theme.  When you live out in farming country where we do, grabbing takeout isn't convenient so we came up with a delicious alternative - homemade pizza crust and sauce.  Since making this pizza, DiGiorno and even Papa Murphy's aren't even on our radar anymore.  Thanks to my friend Molly for the recipe!  We try to make this our Friday night treat!


Special Equipment: none

Time Management: Total time about 2 1/2 hours but the majority of this is inactive.

Cook time: 15-20 minutes


* This recipe will make two "large" sized pizzas.  I hear the dough will freeze well, but I would rather have the leftovers.  We make both at once and throw one in the fridge for lunch the next day. If you try freezing it, let me know how it turns out!

For the Crust:

Ingredients:
2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water (aprox 100-110 degrees)
1 tsp salt
2 Tbsp olive oil
3-4 cups all purpose flour
1 tsp garlic powder or 1 fresh clove, minced

Directions:
In a large bowl, dissolve yeast in water with sugar.  Stir and let sit for 10 minutes to let yeast activate.
Add salt, olive oil, garlic.  Incorporate flour last starting with 2 cups.  Turn dough out onto clean work surface and continue adding flour until dough mixture is no longer sticky.
Place dough in a well oiled bowl and cover with cloth.  Allow to rise until double, aprox 1 hour. 
Preheat oven to 425 degrees
Punch down dough and split into 2 round balls.  Allow dough to relax a minute before rolling it out.
Dough will be very sticky so flour you work area and dough liberally so it won't tear.
I roll mine out directly on my baking sheets so I don't have to try to move it later.
If baking on a pizza stone, you may place toppings and bake immediately.  If using a cookie sheet, let sit for aprox 20 minutes before adding sauce and toppings.
Bake for 15 - 20 minutes or until cheese and crust are golden.

For the Sauce:

Ingredients:
15 oz tomato sauce
6 oz tomato paste
1 Tbsp oregano
1 1/2 tsp dried garlic or 1 clove fresh minced garlic
1/2 tsp sugar
1 tsp paprika

Directions:
Mix to combine

Topping suggestions are limitless, but the Andrews' standby is salami, pepperoni, and black olives.