I'm still exploring the chicken dishes of I Heart Cooking Clubs' featured chefs, past and present, for potluck week. A lighter and easier version of an Italian-American classic from Giada de Laurentiis was this month's choice.
Traditionally made with chicken breast cutlets that have been breaded and fried, smothered in tomato sauce and cheese and baked, this recipe for Chicken Parmesan omitted several time consuming steps (and lots of oil and fat) without compromising flavour.
The chicken was first seasoned with fresh herbs then seared briefly with minimal oil. Leaving the chicken in the skillet, a judicious coating of marinara sauce, a little mozzarella cheese and some grated Parmesan was added before the whole thing was popped into the oven to finish cooking, to emerge golden and bubbling just a few minutes later. I used chicken breasts pounded thin (approx 170g each) instead of cutlets and omitted the butter.
To go with the chicken, I made a simple and fresh tasting vegetable side of blanched broccoli and green beans quickly sautéed in garlic and red chile pepper infused olive oil. I used 2 tbsp oil and 1/2 tsp red pepper flakes.
The herbed chicken was juicy and tender and with just enough marinara sauce and cheese to enhance it, really tasty. Served with the vegetables and garlic bread (à la Marcella Hazan, Essentials of Classic Italian Cooking), this was a quick and easy weeknight meal.
The recipes for Marinara Sauce, Chicken Parmesan and Broccoli and Green Beans are from the book Everyday Italian but (slightly different versions) can be found online - just click on the recipe name for the link.
What did everyone else bring to potluck? Visit here to find out!