EC Recipe: Chicken Parmegiano
Add a tsp. of Lemon juice to a beaten egg on a flat platter. Dip in two Chicken Breasts and roll into a cup of flour with a pinch of salt & pepper. Fri in a Skillet pan with smoking hot Olive Oil strips. Seal in both sides and turnover, turning the heat in its lowest range while you make the tomato sauce.
Preheat oven to 400d. Put in blender 5 cloves of garlic and 1/2 onion, osterize. Put in a cup of super-red cherry tomatoes, 1-tsp Lemon juice and an egg, osterize. Heat the sauce on a deep pan, stirring continuously until very thick.
On a baking pan, put well cooked chicken and pour over tomato sauce. Top with Parmesan shredding, Cheddar strips and tablespoonful of Cottage cheese, then small blocks of butter to melt. Add some pinch of dried Oregano and Basil leaves. Bake for 35-50 minutes until chicken is tender. Cook a handful of Penne pasta.
Serve with Penne pasta and garnish with Parsley.
Preheat oven to 400d. Put in blender 5 cloves of garlic and 1/2 onion, osterize. Put in a cup of super-red cherry tomatoes, 1-tsp Lemon juice and an egg, osterize. Heat the sauce on a deep pan, stirring continuously until very thick.
On a baking pan, put well cooked chicken and pour over tomato sauce. Top with Parmesan shredding, Cheddar strips and tablespoonful of Cottage cheese, then small blocks of butter to melt. Add some pinch of dried Oregano and Basil leaves. Bake for 35-50 minutes until chicken is tender. Cook a handful of Penne pasta.
Serve with Penne pasta and garnish with Parsley.
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on Tuesday, October 09, 2007 at 8:01 PM.
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