Sunday, February 10, 2008

Italian Deliciousness!


This recipe is a classic chicken parmesan, but it's baked not fried. The pasta was inspired by a Giada recipe found here. It is a nice warm, filling, but not too heavy dinner. I make my own basic sauce and keep it in the fridge for a week or two at a time, but a good jarred sauce can be substituted (recommended Newman's Sockarooni).


Baked Chicken Parmesan and Penne with Eggplant Puree

1 lb. chicken cutlets
1 cup flour
1 egg
1 cup breadcrumbs
1 cup basic marinara
1/2 cup mozzarella cheese

1/2 lb. penne (recommended Barilla plus)
1 eggplant, peeled and diced
1 tbsp. extra virgin olive oil
salt and pepper
1 roasted red pepper
1 cup basic marinara
1/4 cup parmiggiano reggiano
1/4 tsp crushed red pepper flakes
10 basil leaves, torn

Preheat oven to 350 degrees.
Arrange 3 plates, one with flour, on with beaten egg, one with bread crumbs. Dredge chicken in flour, then egg, then breadcrumbs. Place in a baking dish. Top with marinara and cheese. Bake 25 minutes until cheese is melted and golden and chicken is crisp and brown.

Preheat oven to 400 degrees.
Place eggplant on a cookie sheet, toss with olive oil, salt and pepper, and roast in the oven for 30 minutes.
Bring a large pot of water to a boil. Salt heavily, drop in penne and cook 10-12 minutes. Drain and save 1 cup of the pasta water, set aside.
Place eggplant in a food processor and puree with red pepper and some pasta water.
Add pasta back to pot, add marinara, red pepper flake, olive tapenade, and eggplant puree. Taste for seasoning, plate, top with parmiggiano reggiano and basil

3 comments:

Stephanie said...

ashlee! i could only vote for 1 country this last vote...not for 4. but i am definitely digging all your vday treats :)

Katie said...

That chicken parm looks great! i've been craving it for the past couple of days. Love the idea of serving it with the eggplant pasta. I'll have to try that!

Colin's Mom said...

I just found your website through Tuesday's with Dorie. Your eggplant pasta sounds very intriguing! I'll have to give it a try. Veggies are much more limited in the winter months so this is a good use of one that's available. Thanks and I look forward to reading more of your posts!
Danielle