Chicken Parmesan is one of my many favourite dinners. It is filling and oh so satisfying. You can make your own favourite tomato sauce or use my recipe. However, a good quality Parmesan and mozzarella cheese is a must! It gives this meal an over the top flavour and the cheeses give a melted deliciousness that is beyond compare.
I have wanted to use our fine china that we received as a wedding gift for a while now. Chicken Parmesan seemed like the ideal gourmet dish to serve. With a side of green peas and some sparkling apple juice in our wine glasses it was the perfect fancy Friday meal. When we have our parents over for a dinner next I would definitely make this meal.
Brunch is a delightful way to spend a Saturday meal and so Jonathan, his co-worker Meg and I headed to Brooklyn Street Local in Detroit. I ordered a grilled cheese sandwich with a garden salad and Jonathan ordered the eggs Benedict. Everything was scrumptious and the latte I ordered was tasty. Next we headed to the Somerset Collection for some shopping.
For an early bird dinner we went to Noble Fish for sushi. This sushi is the best I have ever had! The fish is super fresh tasting and there isn’t any mayonnaise filler that sometimes comes in sushi. My favourite are the salmon rolls and the spicy tuna rolls. I could eat salmon everyday of the week and not get tired of it, so we also ordered salmon sashimi. The restaurant is in the back of a grocery store with very few tables, but the atmosphere is fun and very serious about their sushi.
1 L tomato puree
1 small onion, chopped
2 cloves garlic, minced
2 tsp oregano
2 tsp basil
2 tsp red wine vinegar
½ tsp salt
1 tsp black pepper
1 tbsp olive oil
2 chicken breasts, flattened
½ cup bread crumbs
½ tsp pepper
¼ cup Parmesan cheese
¼ cup melted butter
1 cup Galati cheese shredded (mozzarella)
¼ Parmesan cheese shredded
- Preheat oven to 350 degrees.
- Begin by making the sauce. In a medium pan add olive oil, onions and garlic and sauté until onions are cooked.
- Add in oregano, basil, salt and pepper and stir for 1 minute until fragrant.
- Stir in tomato puree and red wine vinegar.
- Simmer for 20-30 minutes.
- Next combine the breadcrumbs, pepper and Parmesan cheese in a bowl.
- Melt butter and then dip chicken into butter then breadcrumb minute.
- Add a small amount of canola oil to coat the fry pan. Pan fry chicken at medium high temperature for 3 minutes on each side or until golden and crispy looking.
- In your baking dish add a thin layer of tomato sauce on the bottom. Next place chicken in baking dish and sprinkle mozzarella and Parmesan on top. Add a layer of tomato sauce and then another layer of mozzarella and Parmesan.
- Bake at 350 for 30 minutes.
- Serve on top of spaghetti with green peas on the side.
This week I went with Laura to have our bridesmaids dresses fitted. There has been so much going on, including the planning of the bachelorette party in Toronto. One of Laura’s oldest and dearest friends had a wonderful bridal shower for Laura this weekend. There were plenty of games, little sandwiches with the crusts cut off, and a huge cake. Everything was just beautiful. My favourite activity was one where everyone wrote down “Advice from the Heart.” Sometimes the advice was practical and sometimes rather humorous, but it was definitely from the heart. Laura enjoyed getting advice from her wonderful friends and family. I would love to have this activity at a bridal shower next year.
My Mom has been working diligently at planning out colours and different flowers for the garden this summer. Beautiful pink dahlias were Mom’s final decision. She has never grown them before – but so far the plants love the sun in our backyard. I couldn’t resist sharing pictures of these vibrant blooms. In the side garden the lupins are in bloom with their eccentric shape and alluring colour. Lupins always remind me of the beautiful children’s book ‘Miss Rumphius’ by Barbara Cooney. The illustrations in this book are gorgeous and stick in my mind to this day. Also in the backyard the peonies are budding and we are hoping they can hold off for as long as possible. Mom and Laura would love to have fresh peonies for the house on Laura’s wedding day. Peonies are the flower Laura has chosen for her wedding bouquets. I am extremely excited to see all of the careful wedding planning come together. The dresses and flowers will truly be spectacular.
In addition to flowers Mom brought home a basil plant – that will hopefully be watered this year. Somehow, the basil plant always dries up in our backyard. Perhaps it is a plant that needs a great deal of care and water. At the bridal shower the family was given two garlic chive plants – so we will be sure to take care of them. I love using fresh herbs in recipes; the difference it makes is huge.
In terms of recipes – I have had a few baking projects this week. However, none of the recipes turned out exactly the way I’d like, so I did not post about them. I made cake pops, but I am not 100% happy with the consistency. So, I will try another recipe sometime and keep everyone posted. A few of the pictures turned out well – but I will not share any recipe before its time. Stay posted for cake pops round two!
The following recipe is a tried and true recipe for Chicken Parmesan. My Mom has been making this recipe since we were very small. It’s an easy meal that is great for all the picky eaters in my family. As young adults this recipe has become a comfort food favourite. The freshly grated Parmesan is what truly makes this recipe great. It is easy to make and perfect for weeknights. Enjoy!
4-6 pieces of chicken breast
¾ cup of breadcrumbs
¼ cup of freshly grated Parmesan cheese
Salt and pepper to taste
½ cup melted butter
- Melt butter in a saucepan and then dip the chicken cutlets in the butter.
- Stir together the bread crumbs, Parmesan cheese, salt and pepper.
- Dip the chicken in the breadcrumb mixture and then place in casserole dish.
- Bake at 350 F for 45 minutes, depending on the size of the chicken.
- Serve with roasted potatoes and green beans.