Our History |  Recipes |  Our Classes |  Calendar |  Custom Classes  |  Chefs  |  Photos  |  Contact Us  |  Links


Chicken Parmesan

Chicken Parmesan

Chicken:

4

Tbsp

Olive Oil

1

Tbsp

Fresh Rosemary, finely chopped

1

Tbsp

Fresh Thyme Leaves, chopped

2

Tbsp

Fresh Italian Parsley, chopped

1

Garlic Clove, minced

Salt, to taste

Black Pepper, to taste

8

4 Ounce

Chicken Breasts, boneless, skinless, pounded to evenly flatten

Sauce:

2

Tbsp

Olive Oil

1

Large

Onion, chopped

2

Garlic Cloves, minced

1

Cup

Carrots, grated

2

Bay Leaves

2

32 Ounce

Cans Crushed Tomatoes

1/2

Cup

Basil Leaves, chiffonade

Salt, to taste

Black Pepper, to taste

Finishing's:

8

Slices

Mozzarella Cheese

1/4

Cup

Parmesan Cheese, grated

Olive Oil, for baking dish

1

In a large sauté pan, heat the olive oil. Add the onions and garlic and cook over medium heat until tender, about 8 minutes. Add the carrots, bay leaves and tomatoes into the skillet. Bring the mixture to a simmer and cook over medium-low heat, stirring occasionally, for 15 minutes. Add the basil and season with salt and pepper, to taste.

2

Preheat the oven to 425 degree. Lightly grease an 13 x 9-inch baking dish, with olive oil.

3

In a small bowl, combine the oil, herbs, garlic and season to taste with salt and pepper. Coat the chicken cutlets with the herb oil. Heat a large skillet over medium-high heat. add the cutlets and cook, just until browned, about 2 minutes per side. When the cutlets are browned, transfer to the greased baking dish.

4

Spoon the sauce over and around the chicken cutlets. Arrange the slice mozzarella on top of the sauce and sprinkle with the parmesan cheese. Bake in the preheated oven, until the cheese is browned and the chicken is cooked through, about 12 -15 minutes.

Servings: 4

Oven Temperature: 425°F

 

Recipe Archives
Red Wine Risotto with Peas
Scalloped Carrots
Glazed Sausage Bites
Chicken Parmesan
John's Cowboy Chili
Mustard Pork Chops and Dumplings
Buffalo Chicken Dip
Chicken Tagine w/ Preserved Lemons & Olives
Brownie Turtle Bars
Steak with Green Peppercorn Sauce
Apple Tarte Tatin

 

 

 

 

 


Route 100 | PO Box 118 | Waitsfield, Vermont 05673
Phone: 802-496-4465 | Toll Free: 1-800-639-8031 | E-mail:
info@vermontstore.com