Sunday, February 12, 2012

Chicken Parmesan or Vegetarian Tempeh Version

Breaded Chicken Parm, topped with marinara and mozzarella, on a bed of orzo

Serves: 4
Prep time: 20 mins
Cook Time: 40 mins or longer

Dry ingredients:
1 cup of herbed bread crumbs
3/4 cup Parmesan
Dry basil

Wet Ingredients:
1 egg
1 cup of milk
2 tsp olive oil
1 lbs chicken breasts or de-boned thighs or 1 pkg of tempeh

1. Preheat oven to 350 degrees.  Oil a 8x8 baking pan and prep chicken.
2.  Mix dry ingredients in one bowl, mix wet in another bowl. Dip chicken into batter then coat with            breadcrumbs and parmesan and lay in baking pan.
3.  Bake for approx  mins or until done. Start prepping for sauce as soon as chicken is in.

2 cups stewed diced tomatoes
1/2 cup red wine
2 bay leaves
1/2 tsp oregano
1/2 tsp dry basil
1 clove garlic
2 tbsp parmesan
2 tbsp capers
salt and pepper

Directions continued...
4.  Combine ingredients for sauce and stew at medium heat.
5.  Prepare pasta of choice
6.  Lay pasta, top with sauce if you like, top with baked chicken or tempeh, layer with sauce, garnish with cheese and basil sprig if you like and more parmesan of course ;)

Fresh Basil
Mozzerella slice
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