Hubby’s Chicken Parmigiana

Hubby’s Chicken Parmigiana. We’ve had a pretty mild winter so far this season. No “snow days” from fall thru early winter of 2016. We just recently had a dusting of snow in the first few weeks of 2017. As always, snowy cold days make me think of comfort food. My husband’s crispy panko-coated Chicken Parmigiana is definitely a comforting main course especially when it’s cold outside.

Hubby’s Crispy Chicken Parmigiana (Photo Credit: Adroit Ideals)

This is a pretty easy dish — and probably one that your kids can make with some help from an adult. Just be sure that you or another trusted adult are supervising their cooking activity.

Panko breadcrumbs are the Japanese version of breadcrumbs. Panko breadcrumbs are what make these chicken breasts so crispy. I buy my panko breadcrumbs at Whole Foods Market although you can find them at most any grocery store.

Whole Foods Market carries good-quality panko breadcrumbs (Photo Credit: Adroit Ideals)

Bring a large pot of water to a boil to cook some spaghetti noodles. Cook the spaghetti noodles in the boiling water according to the package instructions.

Cook spaghetti noodles in boiling water (Photo Credit: Adroit Ideals)

While the water is coming to a boil, heat up some of my Year-Round Tomato Sauce or my Roasted Tomato Sauce or your favorite tomato-based pasta sauce and keep warm.

Heat some tomato-based pasta sauce and keep warm (Photo Credit: Adroit Ideals)

Now, put four boneless skinless chicken breasts into Ziploc bags or between two pieces of plastic wrap. Pound them out with a mallet until they are about 1/4 inch thick. You want the chicken to be thin for this dish.

Prepare three shallow bowls. Put some flour in a shallow dish. Season the flour with salt and pepper. Break two eggs into another shallow bowl and whisk them until they are light and frothy. Put some panko breadcrumbs into another shallow bowl. Add a little shredded parmesan cheese to the breadcrumbs.

Ready three bowls with flour, beaten egg, and panko breadcrumbs (Photo Credit: Adroit Ideals)

Dip a chicken breast into the flour being sure to completely coat both sides.

Dredge the chicken in the flour (Photo Credit: Adroit Ideals)

Dip the flour-coated chicken breast into the egg wash and ensure it is coated on both sides. Dip the egg-coated chicken breast into the panko breadcrumbs and ensure it’s coated well with the breadcrumbs. Place the breaded chicken breast onto a parchment-covered sheet pan. And repeat with the other three chicken breasts.

Heat some butter and olive oil in a skillet. Saute the chicken breasts until each side has browned and the chicken is cooked through. I’m only showing one chicken breast in the pan for simplicity. I do not steep the cooked chicken breasts in the sauce which helps them retain their crispiness.

Saute the panko-coated chicken breast in butter and olive oil (Photo Credit: Adroit Ideals)

Chicken is browned and crispy (Photo Credit: Adroit Ideals)

When the chicken is done, place a slice of provolone cheese and sprinkle some shredded Parmesan over each chicken breast.

Melt cheese under the broiler (Photo Credit: Adroit Ideals)

Let the cheese melt under the broiler, remove the pan from the broiler, cover the pan with a lid and keep warm.

The cheese has melted on the crispy chicken (Photo Credit: Adroit Ideals)

When your spaghetti is done cooking, drain it, and return it to its pasta pot or a large bowl. Add some of the tomato sauce to the spaghetti. Toss until the spaghetti is lightly coated with sauce.

Toss the spaghetti noodles in some of the pasta sauce (Photo Credit: Adroit Ideals)

Divide the lightly-sauced spaghetti between four serving plates. Top the spaghetti with more tomato sauce as you like. Then place a chicken breast on each plate on top of or next to the spaghetti and spoon some tomato sauce over the chicken.

Add a chicken breast to the spaghetti and cover with more sauce (Photo Credit: Adroit Ideals)

Garnish with some shredded parmesan and chopped basil or maybe some garlic toast and you are ready to serve!

Chicken Parmigiana with Chopped Basil and Shredded Parmesan (Photo Credit: Adroit Ideals)

Chicken Parmigiana with Garlic Toast (Photo Credit: Adroit Ideals)

Enjoy!

++++++++

From the kitchen of A Food Lover’s Delight….

Hubby’s Chicken Parmigiana

Ingredients:

16 oz package spaghetti noodles
6 cups Year-Round Tomato Sauce or Roasted Tomato Sauce
4 skinless boneless chicken breasts
2 c flour
2 eggs, lightly beaten
2 c panko breadcrumbs with 1 T shredded Parmesan cheese added to breadcrumbs
salt and pepper
2 T olive oil
1 T butter
4 slices provolone cheese
1 c shredded Parmesan cheese
2 T finely chopped fresh basil

Method:

1. In a large stockpot, bring some water to a boil. According to the package directions, cook the spaghetti noodles to al dente as you are preparing the rest of the dish. Drain, set aside and keep warm.
2. Heat the tomato pasta sauce over low heat in a saucepan, stirring occasionally.
3. Place the four chicken breasts into four Ziploc bags and zip the bags closed. Pound the chicken breasts thinly with a mallet to about 1/4 inch thick. Set aside.
4. Set out three shallow bowls: One for the flour, one for the eggs, and one for the panko breadcrumbs with the Parmesan.
5. Season the flour with salt and pepper. Dip a chicken breast in the flour, coating evenly.
6. Dip the flour-coated chicken breast into the egg wash, coating evenly.
7. Dip the eggy chicken breast into the panko/Parmesan breadcrumbs, coating evenly as well.
8. Set that chicken breast onto a sheet pan covered with parchment paper.
9. Repeat with the other three chicken breasts.
10. In a large skillet, melt the butter and olive oil over medium heat. Saute the chicken breasts on each side until golden brown and crispy and cooked through being careful not to overbrown or burn them. If the oil starts to smoke, lower the heat.
11. When the chicken breasts are cooked through, cover each chicken breast with a slice of provolone cheese and a sprinkling of shredded Parmesan.
12. Heat your broiler. When the broiler is ready, melt the cheese on the chicken breasts until bubbly.
13. Remove the pan from the broiler and set aside.
14. In a bowl, toss the warm cooked spaghetti noodles with a cup of the tomato-based sauce.
15. Divide the sauced spaghetti amongst four serving plates.
16. Top each spaghetti portion with a cheesy chicken breast.
17.Ladle some sauce over the spaghetti and chicken breast.
18. Garnish the chicken with some additional shredded Parmesan cheese and some chopped basil.
19. And serve!

Serves 4 hungry diners for a main course. Offer with my Cheesy Garlic Rosemary Toast and a Caesar Salad. A dry red wine or a craft beer go well with this dish.

Variations: Use turkey cutlets in place of the chicken. Substitute coconut oil for the butter and olive oil. Try slices of Havarti or smoked provolone instead of the regular provolone. You can use regular plain or flavored breadcrumbs instead of panko but I think the panko breadcrumbs make the chicken crispier. Substitute linguine or penne pasta for the spaghetti. Try slicing the cooked crispy chicken breasts prior to placing them on the spaghetti at time of plating.

Order some gluten-free or regular Panko breadcrumbs from Amazon.com:

And you can order your own mallet which comes in pretty handy:

Hubby’s Chicken Parmigiana with basil and parmesan (Photo Credit: Adroit Ideals)

www.afoodloversdelight.com (Copyright Adroit Ideals 2017)

Roasted Brussels Sprouts Soup

Roasted Brussels Sprouts Soup. Hello and HAPPY NEW YEAR to everyone! Let’s raise a TOAST to a PROSPEROUS and HEALTHY 2107!! Now, who loves Brussels sprouts? I love them roasted or steamed or sauteed. Recently I bought a large bag of Brussels sprouts. Other than the traditional uses, I decided to also make some Roasted Brussels Sprouts Soup. This soup combines the toasty, nutty, and slightly sweet flavor of roasted Brussels sprouts with hearty red potatoes and a touch of heavy cream to finish.

A Hot Ham and Swiss Sandwich served with Roasted Brussels Sprouts Soup (Photo Credit: Adroit Ideals)

As a kid, I wasn’t a huge fan of Brussels sprouts because they always seemed to be mushy. Most people that grew up in my era didn’t like Brussels sprouts either. The Brussels sprouts were either boiled to death or packaged frozen which threw off the texture. It wasn’t until I met my husband that I changed my mind about Brussels sprouts. He would split the sprouts in half and saute them in butter. Sometimes, he added some garlic and chopped pecans or dried cranberries. I began to really like his crispy Brussels sprouts. And years later, I try to find new ways to use them. We are also trying to eat healthier every year and vegetables are a filling and nutritious option.

Whole Brussels Sprouts (Photo Credit: Adroit Ideals)

For this dish, roast some whole fresh Brussels sprouts in the oven. Don’t skip the roasting step or you will be missing out on a richer taste which makes this soup so good. Then, in a stockpot, caramelize some onions, carrots, and celery in butter and olive oil.

Saute the carrots, celery, and onions with the herbs (Photo Credit: Adroit Ideals)

Add some garlic, dried thyme and a bay leaf. Deglaze the pan with some white wine and add chicken or vegetable stock. Add some diced red potatoes and the roasted whole Brussels sprouts.

Add the potatoes and the roasted Brussels sprouts (Photo Credit: Adroit Ideals)

Let that simmer for about an hour.

Simmer the soup for at least an hour (Photo Credit: Adroit Ideals)

When the potatoes are very soft, remove the bay leaf. Use a hand blender or regular blender to puree the soup to a very smooth consistency.

Roasted Brussels Sprouts Soup is pureed and ready for addition of cream and ham bits (Photo Credit: Adroit Ideals)

Add more stock to thin if necessary. Stir in some diced ham and heavy cream and warm through.

Diced Niman Ranch Ham (Photo Credit: Adroit Ideals)

Garnish with some chopped parsley and serve. ***Remember to REMOVE THE BAY LEAF*** before you puree the soup! And you might even get your kids to eat their Brussels sprouts a little bit easier with this soup. You can also use crumbled bacon as a topping instead of stirring in the ham.

Roasted Brussels Sprouts Soup served with a Hot Ham and Swiss Croissant Sandwich (Photo Credit: Adroit Ideals)

Roasted Brussels Sprouts Soup topped with Crumbled Bacon Bits (Photo Credit: Adroit Ideals)

Enjoy!

++++++++

From the kitchen of A Food Lover’s Delight….

Roasted Brussels Sprouts Soup

Ingredients:

1 lb fresh Brussels sprouts, ends trimmed, and left whole
1 T olive oil
1 t salt

1 T butter
1 T olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
1 celery stalk, diced
1/2 T dried thyme
1 bay leaf
2 garlic cloves, minced
1 c dry white wine
3 lbs red potatoes, peeled and cut into 1 inch chunks
8 cups vegetable or chicken stock/broth and additional water, if needed
1 c heavy cream
1 c diced ham (optional)
2 T finely chopped Italian parsley

Tools: Hand blender or regular blender and parchment paper

Method:

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a non-metallic bowl, toss the Brussels sprouts in some olive oil and salt.
3. Line a baking sheet with parchment paper and pour the Brussels sprouts onto the parchment paper on the baking sheet.
4. Roast the Brussels sprouts in the oven for 30 – 45 minutes until lightly browned and cooked through, shaking the pan or turning the sprouts over at least once for more even baking.
5. Take the Brussels sprouts out of the oven and set aside.
6. In a large soup pot over medium heat, warm the olive oil and butter together until the butter has melted.
7. Add the onion, carrot, and celery and saute over medium heat until the vegetables start to caramelize.
8. Add the thyme, bay leaf and garlic and saute a minute or two while stirring the mixture.
9. Stir in the white wine while scraping the brown bits off the bottom of the pan with the spoon. Let the wine’s alcohol burn off while stirring for a few minutes.
10. Then, add the diced potatoes, whole roasted Brussels sprouts, and the stock/broth. Add some water if the stock/broth doesn’t completely cover the vegetables.
11. Bring the soup to a boil. When the soup has come to a boil, reduce the heat to low and simmer for an hour or until the potatoes are very soft and the soup has reduced slightly.
12. Remove the soup pot from the stove. REMOVE THE BAY LEAF and discard. Using a hand blender, puree the soup in the pot until it is velvety smooth. You could use a regular blender for this step and puree the soup in batches.
13. Return the pot to the stove and thin with more stock/broth. Then, stir in the heavy cream and the optional diced ham.
14. Season the soup with salt and pepper, warm through, ladle into bowls, garnish with chopped parsley and serve.

Makes about 6 quarts of soup. Serve with my Granny Smith Apple Chopped Salad or my Pretty Pear Salad with Goat Cheese and Cinnamon Pecans. If you like a soup-and-sandwich meal, offer my Favorite Chicken Salad Sandwich or hot ham and melty Swiss cheese on a toasted croissant.

Variations: Use beef stock/broth for a very rich flavor. Use half and half or whole milk instead of heavy cream. Top with real bacon bits instead of stirring in the ham. I don’t recommend using frozen Brussels sprouts for this soup as they may not roast as nicely as the fresh ones do. You can omit the roasting Brussels sprouts step for this soup although you are really missing out on a toasty rich flavor.

Order a nice soup pot from Amazon.com:

Order some reusable “parchment paper” from Amazon.com. I have these reusable sheets and love them:

www.afoodloversdelight.com (Copyright Adroit Ideals 2017)

Holiday Treats

Holiday Treats. For the holidays, I’ve put together a list of my favorite holiday appetizers and beverages for your party buffet and table.

Holiday Party Platter (Photo Credit: Adroit Ideals)

Enjoy!!

+++++

From the kitchen of A Food Lover’s Delight….

Holiday Treats

Party Cheese Platter

Assorted cheese platter (Photo Credit: Adroit Ideals)

Cinnamon Pecans

Cinnamon Pecans (Photo Credit: Adroit Ideals)

Smoked Whitefish Mini Toasts

Smoked White Fish Salad Mini Toasts with a Mini Cucumber Slice and Sliver of Roasted Red Bell Pepper (Photo Credit: Adroit Ideals)

Stuffed Mushroom Caps with Brie, Ham, and Dried Cranberries

Stuffed Mushroom Caps with Brie, Ham and Dried Cranberries are a tasty bite-sized appetizer (Photo Credit: Adroit Ideals)

Mini Toasts with Roast Beef, Brie and Onion Jam

Mini-toasts with Roast Beef, Horseradish Sauce, Grape Tomato Slices and Chopped Chives (Photo Credit: Adroit Ideals)

Hubby’s Chicken Liver Pate with Toasted Baguette Slices

Hubby’s Chicken Liver Pate served with sliced French Baguette (Photo Credit: Adroit Ideals)

Simple Smoked Salmon Spread on Bite-sized Pumpernickel Squares

Smoked Salmon Nibbles for a Party! (Photo Credit: Adroit Ideals)

Fig Almond Cheese Nibbles

Simple Amuse Bouche: Laughing Cow Cheese, Fig Jam, Toasted Sliced Almonds on Mini-Toasts (Photo Credit: Adroit Ideals)

Christmas Cheer Cocktail

Christmas Cheer Cocktail is a refreshing beverage to celebrate the holidays! (Photo Credit: Adroit Ideals)

Blood Orange Martini

Enjoy a blood orange martini during the holidays (Photo Credit: Adroit Ideals)

Winter Pear Martini

My Winter Pear Martini with St. Germain Liqueur celebrates the season! (Photo Credit: Adroit Ideals)

Decadent Hot Chocolate

Decadent hot chocolate just waiting for a sip! (Photo Credit: Adroit Ideals)

Happy Holidays!!!

www.afoodloversdelight.com (Copyright Adroit Ideals 2016)