Thursday, September 12, 2013

Baked Chicken Parmesan with Quick Homemade Marinara Sauce

Anyone wondering what I have been up to for the last couple of months????  Cuz I am!  I can't believe it has been almost 4 months since I have posted a recipe, not sure what I did all summer.  
For those that knew our beautiful Jingle Belles, you know she fought a long battle with cancer for almost a year.  Sadly, we lost her the evening of July 31, it has not been the same in our house ever since.  I miss that sweet little girl every day!  Up until the last couple of days, I have been in a funk, just getting through one more day without my little Bella.  Know what, she would be angry at me if she knew this, she enjoyed every minute of her almost 9 years on this earth, even going for a swims right up until that horrible cancer took her from us.  Today, I vow to start honoring her memory and not morning her passing.  One thing Belly loved was FOOD, so The Saucy Gourmet is back in business!  Last night's dinner was one of my favorite comfort food!  Baked Chicken Parmesan with Quick Homemade Marinara Sauce.
 This marinara recipe goes together so easy, with very few ingredients and only needs 15 minutes to simmer.  Why would anyone buy jarred?  I sauteed some crush garlic in about one tablespoon of oil for about 1 minute, just until fragrant.  I added a can of plum tomatoes, breaking them up slightly with a wooden spoon. 
 I used my immersion blender to crush them and then added some salt, pepper, oregano and a bay leaf.  While the sauce simmered for awhile, I breaded the chicken cutlets. 
I put 1/2 cup of flour in one pie plate.
I combined 2/3 cup of bread crumbs with 1/4 cup shredded Parmesan cheese in another pie plate.
 and whisked 2 eggs in a third pie plate.
 I seasoned the chicken cutlets with salt and pepper.  I then dipped each cutlet in the flour, egg and then bread crumbs and browned then in some oil, about 2 minutes per side.  Gotta admit, a little out of practice with the pics, I promise to do better in the future!
 While the chicken was browning, removed the marinara sauce from the heat and added about 2 tablespoons chopped fresh basil.
 I gave the sauce a good stir and
 poured it into my baking dish.  I placed the brown chicken on top, flipping them over so they were coating on both sides.  I place a slice of fresh mozzarella on each cutlet and baked in a 400 degree oven for about 20 minutes.  I can't wait to have the leftovers tomorrow!  Gordy said more than once, the chicken is good, but the sauce is the best part.  A loaf of fresh bread would have been so wonderful with this meal....stupid diet!
I miss you my sweet angel!
Baked Chicken Parmesan 
with Quick Homemade Marinara Sauce

8 thin chicken cutlets (1 1/2 pounds total)
kosher salt and black pepper
1/4 cup all-purpose flour
2 large eggs, beaten
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Quick marinara sauce (see recipe below)
1 pound fresh mozzarella, sliced

Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Place the flour and eggs in separate shallow pie plates; in a third shallow pie plate, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere.
Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side.
Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella.
Bake until bubbling and golden brown, 20 to 25 minutes.

Quick Marinara Sauce

1 tablespoon olive oil
2 cloves garlic, smashed
28 ounce can plum tomatoes
1 bay leaf
1 teaspoon dried oregano
salt and pepper to taste
2 tablespoons fresh basil, chopped

In a medium pot, heat olive oil and brown garlic until fragrant about one minute.  Add tomatoes, breaking up with a spoon.  Us an immersion blender to crush.  (to save time, you can use one can crushed tomatoes)  Add salt and pepper to taste, along with oregano and a bay leaf.  Reduce heat, cover and simmer for about 15-20 minutes.  Remove from heat and stir in chopped basil. 

4 comments:

Carole said...

So sorry about Jingle Belles - what a lovely name - hope things are going ok for you now. Cheers

PS I've got my very first book giveaway running!

Serena Bakes Simply From Scratch said...

So sorry to hear about Jingle Belles. Bless her sweet soul.

cjpeterson38 said...

I think dishes like this taste better the second day. Thanks for sharing your wonderful recipe.

I am new here and am assuming that Jingle Belles is your dog. It is always hard to lose part of your family.

I am sorry for your loss!

Hassan Elfad said...

thanks for this yamy recipe
http://www.bestofcook.com/