Fast and Easy Chicken Parmesan Recipe

Ingredients for 2 servings:

2 - chicken breasts (boneless & skinless 6-8 ozs.)
1 - Cup of Italian bread crumbs (fine & dry)
1/3 - cup of freshly grated parmesan cheese
1 - Teaspoon of dried basil
1/2 - teaspoon of dried oregano
1 - Egg (beaten)
1 - Tablespoon of milk or half and half
2 to 3 - tablespoons of butter or olive oil
1 - Cup shredded mozzarella cheese
3 - Cups marinara or alfredo sauce

Preparation Directions:

Cut the breasts width wise or pound to make thinner, dip in beaten egg and milk mixture. Coat with the bread crumbs, heat skillet with butter or oil and pan fry for 2 & 1/2 - 3 minutes until golden brown and cooked thoroughly. If you use a skillet that you can place in the oven, then pour the sauce (Marinara or Alfredo) over the chicken. Cover loosely with foil and bake @ 350 degrees for about 25 minutes, take out of oven and mix the cheeses (Mozzarella & Parmesan) and sprinkle on top of chicken and sauce. Put back in oven for 5 - 10 minutes, where cheese is melted.

Serve and use the sauce for your pasta, man does this make me hungry. Let me tell you, this job is very hard because the temptation to make these recipes and eat all the time is hard to resist. Enjoy!

Orecchiette With Sausage & Tomatoes Recipe

A delicious classic Italian recipe of orecchiette pasta with sausage and tomatoes. Cook dinner tonight like an authentic Italian chef and impress your family and friends with this easy to make Italian recipe!

Ingredients:

2 pounds small, sweet tomatoes

1 pound spicy Italian sausage

4 tbsp butter

1 onion, chopped

1 garlic clove, crushed

4 fresh oregano sprigs, finely chopped

4 cups dried orecchiette

1 tbsp olive oil

salt and pepper

freshly grated Pecorino cheese, to serve

Preparation:

1 - Blanch the tomatoes in boiling water. Drain, skin, and seed the tomatoes, then roughly chop the flesh. Chop the sausage into small pieces. (squeeze the meat out of the skins)

2 - Melt the butter in a saucepan and fry the sausage until it is golden. Add the onion and garlic and fry over a medium heat until softened.

3 - Add the tomatoes and oregano to the saucepan and season to taste. Lower the heat and simmer for about 10 to 12 minutes.

4 - Bring a pan of salted water to a boil. Add the orecchiette and oil and cook for 12 minutes, until just tender. Drain the pasta and transfer to a warm serving dish. Spoon the sausage and tomato sauce over the pasta, toss to coat, and serve with the cheese.

Servings: 4

Enjoy with classic Italian recipe tonight with family and friends and with your favorite bottle of Italian red wine!



Article Source: http://EzineArticles.com/?expert=Tony_Scarponi

Ravioli With Brains

Take one lamb's brains and parboil in slightly salted water for five minutes. Put into a bowl with a small quantity of curds, one egg, salt and pepper, dash of nutmeg, and a little grated Parmesan cheese, and mix all together. Then put by teaspoonfuls on the paste as in preceding receipt. Cook for ten minutes in boiling salted water, and serve with tomato sauce.

Ravioli With Meat

Prepare the paste as in the preceding receipt.

Take whatever meat is desired--chicken, turkey, or veal--this must always be cooked. (Left-over meat may be utilized this way.) Chop the meat very fine, add one tablespoon of grated Parmesan cheese, one egg, a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of butter, cold. Mix these ingredients in a bowl. Take a teaspoon of the mixture and put it into the extended paste, about two inches from the edge. Take another spoonful and put it about two inches away from the first spoonful. Continue to do this until you have a row of teaspoonfuls across the paste. Then fold over the edge of the paste so as to cover the spoonfuls of mixture, and cut across the paste at the bottom of them. Then cut into squares with the meat in the middle of each square; press down the paste a little at the edges so the meat cannot fall out. Continue to do this until all the meat and the paste are used up.
Put the little squares of paste and meat into the boiling salted water a few at a time, and boil for ten minutes. Serve with tomato sauce, or butter and grated Parmesan cheese.

Ribbon Macaroni

(Pasta fatta in Casa. Fettuccini)
2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt

Put the flour on a bread-board. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out. Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until it has dried a little. Then double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then drain. Serve with the meat and sauce as in receipt for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.

Macaroni "Alla San Giovannello"

While three-quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.

Timbale Of Vermicelli With Tomatoes

(Neapolitan Receipt)

Take ten medium-sized fresh tomatoes and cut them in two crosswise. Put a layer of these into a baking-dish with the liquid side touching the bottom of the dish. Now put another layer with the liquid side up, sprinkle on salt and pepper. Break the raw vermicelli the length of the baking-dish and put a layer of it on top of the tomatoes. Now add another layer of the tomatoes, with the skin side touching the vermicelli, a second layer with the liquid side up, salt and pepper, and another layer of the raw vermicelli, and so on, the top layer being of tomatoes with their liquid side touching the vermicelli. Heat three or four tablespoons of good lard (or butter), and when the lard boils pour it over the tomatoes and vermicelli; then put the dish into the oven and cook until the vermicelli is thoroughly done. After cooling a little while, turn it out into a platter.

Vermicelli With Olive-Oil, Olives, Capers, And Anchovies

Take one-half pound of vermicelli and cover it well with salted water. Cook for about ten minutes. While it is boiling put into a saucepan four tablespoons of olive-oil, three anchovies cut up fine with six olives (ripe ones preferable) and one-half tablespoon of capers. When these are fried add the vermicelli (well drained), mix well, and put the saucepan at the back of the stove. Turn the vermicelli over with a fork every few minutes until it is thoroughly cooked.

Vermicelli With Olive-Oil And Anchovies

Take one-half pound of vermicelli, boil in salted water and drain. While boiling put into a saucepan three anchovies, cut up fine, with four tablespoons of olive-oil. Fry the anchovies in the oil, then put the vermicelli into the saucepan, mix well for a few moments on the fire, then serve.

Sicilian Macaroni With Eggplant

Slice one eggplant and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in lard. Make a ragout of chickens' hearts and livers as follows: Put two tablespoons of butter into a saucepan, fry the hearts and livers, and when cooked add two tablespoons of tomato paste, thinned with hot water (or a corresponding amount of tomato sauce). Cook for fifteen minutes.

Prepare three-quarters of a pound of macaroni, boiled and drained, then put it into the saucepan with the hearts and livers, add the eggplant and three tablespoons of grated Parmesan cheese. Mix well together and serve.

Macaroni With Butter And Cheese

Boil and drain the macaroni. Take four tablespoons of table-butter, three tablespoons of grated Parmesan cheese, add to the macaroni in the saucepan, mix well over the fire, and serve.

Macaroni With Tomato Sauce

(Maccheroni al Sugo)

2 quarts of water
3/4 pound of macaroni

Boil the water until it makes big bubbles. Add salt, then break the macaroni and put it in. Cover the saucepan and boil for fifteen minutes. The saucepan should not be too small, otherwise the macaroni will stick to the bottom.

Prepare the sauce as follows:

Take a good slice of ham fat, and chop very fine with it a piece of onion, a piece of celery, and some parsley. Then put this into a frying-pan and cook until the grease is colored. (If desired, add a small lump of butter.) When well colored add two tablespoons of tomato paste dissolved in a little hot water. Boil all together for fifteen minutes.

Drain the macaroni, and put it into the frying-pan with the sauce, mix well with fork and spoon over the fire, so that the macaroni will be thoroughly seasoned, then add three tablespoons of grated Parmesan cheese, mix again, and serve.

If no tomato paste is available make the tomato sauce as follows:

Chop up fine one-quarter of an onion, a piece of celery the length of a finger, two or three basil-leaves, and a small bunch of parsley. Slice seven or eight tomatoes (fresh or canned), add salt and pepper, and put all on together to cook in four tablespoons of good olive-oil. Stir occasionally, and when it becomes as thick as cream, strain, and add the macaroni as before directed.