Thursday, March 19, 2009

Parmigiano del Pollo con Pomodori di Piccadilly

Chicken Parmesan with roasted tomatoes... yum! This is a very quick week-night meal that is delicious. I roasted the chicken and tomatoes and served them on top of a spaghetti with butter sauce.

Chicken Parmesan with Roasted Tomatoes
(Yields 2 servings)

1 Tbsp garlic salt
1/3 cup extra virgin olive oil
1 Tsp oregano
1 Tsp red pepper flakes
12 Piccadilly tomatoes, halved
2 chicken breasts
1 cup grated parmesan (fresh if possible), extra for topping
1 cup mozzarella cheese

-Preheat oven to 500 degrees and grease a large rimmed baking pan or sheet.
-Mix garlic salt, olive oil, oregano and red pepper flakes together in medium bowl (Take 1 Tbsp of the mixture and put in another small bowl). Add tomatoes to coat and set aside.
-Coat chicken with the oil mixture in the small bowl.
-Put parmesan cheese on a plate and dip one side of each chicken breast to coat. Place chicken, cheese side up, on one end of the baking pan. Put prepared tomatoes on the other side of the pan.
-Roast chicken and tomatoes for 20 minutes. 2 minutes before roasting is done, sprinkle mozzarella cheese on top of the chicken to melt.
-Serve chicken and tomatoes with spaghetti and top with grated parmesan.

Spaghetti with Butter Sauce
(Yields 2 servings)

Prepare spaghetti according to package direction.

1/3 cup butter
1 clove crushed garlic
1/2 Tbsp dried basil
1 Tsp dried oregano

-In a saucepan melt butter and combine with ingredients. Mix with cooked spaghetti.

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