Chicken Parmigiana with Roasted Cherry Tomatoes

chicken parmigiana

Chicken parmigiana is an intensely flavored dish of crispy, crunchy chicken topped with warm, oozing melted cheese and then garnished with the luscious flavor of roasted cherry tomatoes.

roasted cherry tomatoes

It all begins with a pan of roasted cherry tomatoes, I’m obsessed with roasting tomatoes, I’ve been doing it for years and you can’t beat the flavor.

I like to line my pan with foil so none of the juices dry up and burn, you want every single drop. I always add shaved garlic into the pan and toss in some fresh basil along with dousing the tomatoes with olive oil, salt and pepper.

You’ll want to roast the tomatoes until they burst open and release their juices so that they all mingle together with the garlic and basil flavors.

You can prepare the tomatoes early in the day,  just warm them up before using.

cooking cutlets

Then you want to cook up your chicken. Sometimes I can find thinly cut chicken cutlets but more often I just trim my own by slicing a breast longways into two or three pieces, then you’ll want to pound then flat for even cooking.

The chicken cutlets are dipped in egg first then into a mix of panko breadcrumbs, grated parmesan, granulated garlic, fresh snipped parsley and a touch of paprika.

chicken cutlets

Pan fried in olive oil will give you a nice crunchy crust. Be sure to place them on a rack to keep that crunch after frying, otherwise the bottom might get soggy and believe me you don’t want soggy chicken parmigiana!

parmigiana

Then plop a slab of fresh mozzarella on top, stick the cutlets under the broiler just until the cheese starts to melt. Pull the chicken cutlets out and top them with the warm roasted tomatoes, this is a heavenly combo!

Make this anytime of the week, prepare the tomatoes ahead, then everything else will take no time at all!

5.0 from 3 reviews
Chicken Parmigiana with Roasted Cherry Tomatoes
 
No exact measurements, it will depend on how many cutlets you have. Just mix up your breadcrumb mixture as you go. Start out with 2 eggs.
Author:
Ingredients
  • chicken cutlets, sliced thin and pounded flat
  • ROASTED TOMATOES
  • at least 2 pints of cherry tomatoes
  • 2 or 3 shaved garlic cloves
  • fresh torn basil
  • olive oil
  • BREADCRUMB MIXTURE
  • panko breadcrumbs
  • granulated garlic
  • fresh chopped parsley
  • a handful of grated parmesan
  • paprika
  • 2 eggs scrambled
  • slices of fresh mozzarella
Instructions
  1. Preheat oven to 400F.
  2. Prepare your tomatoes on a rimmed baking sheet lined with foil. throw on the tomatoes, shaved garlic, salt, pepper and torn basil, douse with a generous amount of olive oil.
  3. Roast tomatoes until they burst and juices mingle with the olive oil.
  4. Set up your breadcrumb mixture and scrambled eggs.
  5. Dip cutlets into egg first then into crumb mixture then directly into a pan with the bottom coated with olive oil.
  6. Cook cutlets on both sides til golden brown with no pink inside.
  7. Place cooked cutlets onto a rack to stay crispy.
  8. Place the cheese on top then under the broiler just until it melts slightly.
  9. Remove and place them on a platter and spoon the warm, garlicky roasted tomatoes on top.
  10. Garnish with more basil.
  11. Enjoy

 

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Linguine and Zucchini On Your Table In Minutes

pasta with veggies

We all need a quick go to meal, one that we can put together in minutes without much thought. This recipe uses ingredients that are very inexpensive and easy to find but when put together tastes like a million bucks!

Linguine and zucchini, a match made in heaven, but truth be told you can really use any shape of pasta for this dish, use what you have and like, you can’t go wrong.

Zucchini coins that are pan fried in olive oil gives you the flavor base along with toasted breadcrumbs, pecorino cheese, parsley and toasty nuts and of course my choice, good old fashioned toothsome linguine pasta.

pasta and veggie

Fry up as many zucchini you like, you’d be surprised how many slices you get from just one good sized zucchini. You can go heavy on the veg and light on the pasta amount, or visa versa, it’s up to you.

fried zucchini

When you pan fry the zucchini it goes really fast, it doesn’t take long before you’ll get a nice golden brown color on them. The time it takes you to boil the water you’ll be done with the frying.

 

linguine with vegetables

This is such a satisfying and comforting dish quick to make for mid week or the weekend, I hope you make this linguine and zucchini for your family!

5.0 from 2 reviews
Linguine and Zucchini On Your Table In Minutes
 
Author:
Ingredients
  • Linguine pasta, or any other of your choice, ½ lb. or 1 lb. However much you want to make
  • 1 or 2 zucchini, medium sized sliced into coins
  • 2 shaved garlic cloves
  • a generous handful of toasted walnuts, grated Pecorino or Parmesan along with breadcrumbs, preferably homemade
  • chopped parsley
  • red pepper flakes, (optional)
  • olive oil
Instructions
  1. In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain.
  2. Have your salted pasta water going while you’re frying up the zucchini.
  3. When done frying the zucchini, add more oil to the bottom of the pan and toss in the shaved garlic, the toasted nuts and the breadcrumbs, everything should be golden and toasty.
  4. Cook your pasta Al dente, reserve some hot pasta water then drain the pasta and toss it into the pan with the breadcrumb mixture.
  5. Gently toss in half of your zucchini coins, combining well.
  6. If you feel you need to loosen things up add in some of the pasta water.
  7. You can then toss in your parsley, check for seasoning adding salt, pepper, more cheese and maybe an extra drizzle of olive oil, it's up to your taste buds.
  8. Place pasta into your serving dish and top with the remaining zucchini coins for a nice presentation along with a sprinkling of nuts and more parsley.

 

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White Pasta Fagioli

white pasta fagioli

I don’t know about you but I’m still seeking out comfort foods, especially soup. On a rainy, dreary April day this white pasta fagioli is just what you need!

It’s nice to make a big pot and have it ready to heat up for lunch during the week, it’s so comforting and I know we can all use some comfort right now.

Let’s talk about the white version of pasta fagioli or “pasta fazool”which I grew up calling it. You won’t find any tomatoes in this version at all and although I love the tomatoey version, the white is hands down my absolute favorite!

making soup

There’s something about the smokey bacon flavor that goes so well with the beans, garlic, celery and onions, ( yes I use bacon). You could use pancetta if you like, but I prefer using bacon.

No elaborate ingredients go into this dish, in fact probably have some of the pantry items already, boxed stock, pasta and cannellini beans as well as celery, grated cheese, onions and garlic, staples you might have in your fridge.

beans and bacon

This actually takes no time at all to make, before you know it you’ll be enjoying a hot steamy bowl right in front of you, with some crusty bread I hope!

white fagioli

It’s so satisfying and it has that feel good flavor, I hope you find comfort in every bite!

5.0 from 1 reviews
White Pasta Fagioli
 
Author:
Ingredients
  • 4 slices smokey bacon, medium dice
  • 3 celery stalks, diced
  • ½ white onion, diced
  • 4 chopped garlic cloves
  • 1 large can cannellini beans, 1 lb. 13 oz or 2 regular sized cans, drain half of the liquid
  • ½ lb. of ditalini pasta or something similar that size
  • a handful chopped parsley
  • a generous handful of grated parmesan cheese
  • 2 pints, low sodium chicken stock in a box, or homemade if you have it
  • a pinch of red pepper flakes to taste
  • black pepper and salt to taste
  • olive oil
Instructions
  1. Drizzle olive oil in the bottom of a heavy pot to cover.
  2. Cook the diced bacon until it gets slightly, crispy golden.
  3. If it's too greasy, remove and drain on paper towel, wipe out pan and add more olive oil and return the cooked bacon.
  4. Toss in the the garlic, onion and celery, cook til it softens, add in your red pepper flakes to taste (optional).
  5. Throw in the beans with the remaining liquid in the cans.
  6. Stir well then pour in the chicken stock.
  7. Get it to a boil then simmer it for 15 to 20 minutes, it should thicken to the right consistency on its own.
  8. In the meantime boil the pasta on the side, a’dente then drain it.
  9. Turn off heat when soup is finished, add a big handful of grated parmesan and chopped parsley.
  10. Add a little bit of the pasta, reserving most of it for your individual bowls, this way the pasta won't blow up in the hot soup and you can take as much as you want for your bowl.
  11. Taste for seasoning on everything.
  12. Ladle into bowls adding a drizzle of olive oil, more cheese, black and red pepper.
  13. Enjoy!

 

 

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