Dinner Menu: Quick and Easy Chicken Parmesan

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Photo by JeffreyW

Heading out of town, but wanted to leave you with one of my favorite recipes.  I’m off to Boston…hoping for good weather and good food. Good company is a given.  When I get back I think I want to tackle some fun Halloween ideas.

This is a fairly simple Chicken Parmesan and the Mushroom Confetti is a light and tasty side. Enjoy.

On the board tonight:

  1. Chicken Parmesan
  2. Garlic Bread*
  3. Italian Mushroom Confetti
  4. Sherbet or (my favorite) Gelato

Chicken Parmesan

  • 2 tbsp olive oil
  • 4 bonelss chicken breasts, cut into fillets or 1 lb chicken breast fillets
  • 2 cups Italian Bread Crumbs
  • ½ onion, diced
  • 15 oz can tomato sauce
  • 3 tbsp tomato paste**
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp rosemary
  • 2 tsp crushed garlic
  • Pinch of sugar
  • 4 oz sliced mozzarella cheese
  • 1 green pepper, sliced into rings
  • 4 oz grated parmesan cheese

large skillet and 9×13 baking dish, lightly oiled

Wash and lightly dry breasts, then coat in bread crumbs. Heat oil in skillet, reduce heat to medium and brown chicken on both sides, remove, set aside. Add onion, sauce, paste & spices and bring to a low boil, reduce heat, simmer 5 minutes. Place a ladle of sauce in the bottom of the baking dish, place chicken on top and then spread remaining sauce over the top of the chicken. Add cheese slices on each fillet. Sprinkle evenly with parmesan, top with green pepper rings. Bake at 375, 20 -25 minutes until cheese is melted and golden brown.

**Extra tomato paste can be frozen in ice cube trays and stored in a plastic zip bag. 1 cube = 1 tbsp of paste

Italian Mushroom Confetti

  • 2 tbsp olive oil
  • 2 large Portobello mushroom caps (or 6 to 8 button mushrooms)
  • 1 red bell pepper
  • 1 green pepper
  • ½ onion
  • 1 cup corn
  • 1 small zucchini
  • 1 large tomato or 14 oz diced tomatoes, drained
  • ½ cup vegetable or chicken broth
  • salt & pepper to taste
  • ½ tsp basil

skillet

Cut mushrooms, peppers, zucchini & tomato into uniform pieces. Heat oil in skillet, add vegetables, including corn, sauté 2 minutes, add stock & spices. Stir over medium heat until vegetables are tender.

*Quick and easy garlic bread: slice loaf lengthwise, melt butter, add garlic and brush on cut side of each half of bread.  Top with a little parmesan and broil until golden.  Slice and serve.

Shopping List:

  • 4 boneless chicken breasts or 1 lb chicken breast fillets
  • 2 cups Italian bread crumbs
  • 1 onion
  • 15 oz can tomato sauce
  • 6 oz can tomato paste
  • 4 oz sliced mozzarella cheese
  • 1 green pepper
  • 4 oz grated parmesan cheese
  • 2 Portobello mushrooms,
  • 1 red bell pepper
  • 1 sm. Zucchini,
  • 1 large tomato or 14 oz can diced tomatoes
  • 4 oz vegetable, chicken broth or equivalent
  • 1 cup corn
  • 1 loaf French or Italian bread
  • 1 pint Gelato or Sherbet

Also: basil, oregano, garlic, rosemary, olive oil, butter

Originally published October 2009

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