parmesan Archives - Proud Italian Cook

I have to admit it was the name of this dish that first intrigued me! Sure I like chicken parmesan, so why wouldn’t I like it in a meatloaf form? I was convinced to try this after my sister-in-law from Florida gave it rave reviews recently while we were talking on Facebook.
What’s not to like, it’s tender, moist and loaded with so much flavor! You could definitely pin this under,
comfort food!

I served it with roasted veggies tossed in my favorite balsamic glaze, a delicious weekday meal it was!

What makes this meatloaf taste so good is a healthy scoop of marinara sauce mixed right into the meat, then when it’s about 3/4 done, you spoon more marinara over the top and layer on fresh mozzarella, it’s a beautiful thing!

The husband loved it so much he wanted to eat the leftovers the very next day!

Ingredients

recipe adapted from Joelen

I used ground turkey and it was a little over a pound but you can also replace with ground chicken

2 finely chopped garlic cloves

1/2 chopped onion

2 eggs

panko crumbs, enough to just soak up the moisture

1/2 cup marinara sauce, homemade preferred, additional for top and to serve with.

3/4 cup of small cubed asiago cheese

a handful of grated romano cheese

fresh chopped basil and parsley

s&p, of course

Mix everything together and form into a loaf on a sprayed baking sheet. Bake at 375 for around 1 hour. Last 20 minutes spoon marinara over top and place fresh mozzarella slices over it. Garnish with fresh basil.

PETTO DI POLLO!!! (CHICKEN BREAST)

CHICKEN WITH GORGONZOLA AND TOASTED WALNUTS

Gorgonzola is one of those cheese’s that you either like, or you don’t like, you know,it’s a blue cheese thing! it has a little bite to it, along with a very rich and creamy taste.Well I happen to love Gorgonzola, and if your like me, you’ll love this recipe.
Lightly dust chicken in flour, salt &Pepper,and saute in some butter and olive oil till golden. Remove chicken. Add a couple of shallots and deglaze with 1/2 cup of white wine. Return chicken to the pan on low heat turning them once or twice. Place Gorgonzola on top, cover till melted. Sprinkle with toasted walnuts. A simple concept, that gives you a delicious result!! Adapted from 1,000 Italian Recipes

CHICKEN PARMESAN
Sometimes Chicken Parm tends to be heavy with all that breading and frying, this is a much lighter version,that I saw Giada do, it’s a fresh approach with mega flavor!! The key element to this dish is brushing the chicken with a fresh herb oil, yes, make your own, chop up some fresh herbs and place them in a small bowl with some extra virgin olive oil. I used rosemary,thyme, and parsley but you can use whatever you like. Make sure you have a homemade sauce with good tomatoes, I always use San Marzzano, the flavor is fantastic with no bitterness. Squish your tomatoes in some olive oil and garlic, and add some fresh basil thats it!Simple!
Brush both sides of the chicken with the herb oil and saute in pan, till almost cooked. Place fresh mozzarella on top along with sauce and place in oven till melted and cooked through.Top with shaved parm. I’m sure you will love this if you give it a try!

CHICKEN CUTLETS
Again, this is a little lighter version I like to make when I’m trying to watch the carbs! There are no bread crumbs in this, just chicken lightly dipped in egg and then into Romano, parm or a mixture of both, some fresh chopped parsley, and a little lemon peel, salt & pepper.Saute in olive oil till crispy. Believe me you won’t miss the breadcrumbs!!