I spent most of last week scrambling from store to store engaging in my own version of “Say Yes to the Dress” hoping to find the perfect dress for my son’s upcoming wedding. Little did I know that I was successfully exposing myself (and my family) to God knows what and hoping this invisible enemy would just disappear. The good news….I found the dress…The bad news….The wedding is off, or postponed for now.
My husband, Steve is happy because all of the ‘say no to the dresses’ have been successfully returned and the credit card is tucked away….for now.
What is the take away? Stay positive, worry about what we can control, and turn off the tv after the Today Show.
For me, self quarantining is a great time to search out recipes to share! Technically, I should be offering immune boosting recipes, but today, since our restaurant choices are limited, I found some great ‘restaurant quality’ recipes to share. Check this twist on chicken Parm from Cuisine Magazine!
Chicken Parmesan Roulades
with Fresh Tomato Sauce and Caesar Salad
For the roulades—
- 8 boneless, skinless chicken breast halves pounded thin (6 oz. each)
- Salt & Pepper to taste
- Fresh Mozzarella sticks cut into eight, 2″ long pieces
For the coating—
- 1 C. panic bread crumbs (I use Italian blend)
- 1 C. Parmesan cheese shredded
- 1 T. minced fresh parsley
- 1/4 C. all purpose flour
- 1 egg, beaten
- 1/2 C. olive oil
For the sauce—
- 1 C. chopped onions
- 1/2 t. red pepper flakes
- 3 C. cherry tomatoes
- 1/4 C. chopped fresh basil
- Salt to taste
1/2 cup Parmesan, shredded
- Preheat oven to 400* & coat a baking sheet with nonstick spray.
- Halve the chicken for the roulades.
- Season & roll each with a piece of mozzarella.
- Combine panko, Parmesan cheese & parsley
- Dredge roulades in flour, dip in egg and coat in panko mixture.
- Roast in the oven 10 min.
- Sautés in skillet with 2T olive oil
FOR THE SAUCE:
Saute onions and pepper flakes in a sauce pan 2-3 min.
Stir in tomatoes and cook until slightly thickened 8-10 min.
Season with basal and salt.
Place roulade on top of Caesar salad, spoon tomato sauce on top, and sprinkle with Parmesan.
Makes 10 cups; Total time: 15 minutes
11/2 t. garlic, minced
1/4 t. kosher salt
1/4 cup Parmesan, grated 2 T. fresh lemon juice
1 T. mayonnaise
1 t. anchovy paste
1 t. Dijon mustard
1 t. Worcestershire sauce
1/2 t. black pepper
1/4 cup olive oil
10 cups romaine lettuce, chopped
Mash garlic and salt together with the flat side of a knife blade until it forms a paste, Whisk remaining ingredients together with the garlic paste until combined. Toss the romaine with the dressing just before serving.
I hope you enjoy today’s recipe. Shortcuts work….use jar sauce and store bought dressing…it’s all good.
Every day my daughter FaceTimes me with our 18 month old grandson doing everything from dying spaghetti noodles to finger-painting cards and mailing them to family members. Working full time from home and being so resourceful, I marvel at her positive outlook and commitment.
It’s a lesson. Without being preachy and trite….cheers to health and watching out for each other while doing the right thing…..Stay home….Stay healthy.