
To make a quick and easy recipe for Chicken Parmesan, make extra of the Meatball dry mix; it's seasoned perfectly to use for dipping pounded chicken breast into. Use half all-purpose flour, half seasoned oat-flour mix. (That mix includes the Italian herbs, sage, pepper, fennel seeds, nutmeg, salt, and oatmeal.) Top the Chicken Parmesan with tomato sauce and Parmesan cheese; bake until cheese is golden. What a great Italian Main Dish!
Chicken Parmesan
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Enjoy some of Jen's photography, with added
inspirational verses!
It's hard to beat
homemade spaghetti and meatballs. What a crowd pleaser! The homemade
sauce for this is made easier by adding the tomato paste last; less
stirring is required. (If tomato paste is added earlier, the sauce is
thicker and has less moisture, meaning it's more likely to scorch as it cooks.)
These meatballs have that
sausage-like flavor, without the extra fat and additives that sausage
typically has. Another convenience: The browned meatballs are put in the
oven for 20 minutes to finish cooking. Less minding of the pan, but the
meatballs don't fall apart as some tend to do.
Make a full batch of this
large recipe and freeze half if necessary; the meatballs covered in
sauce keep well in the freezer for 2 or more months. Feeds 8 or so.
Meatball Ingredients:
Spaghetti Sauce Ingredients:
For tomato sauce, saute' in a med. skillet with lid on: > 6 c. (2 lb.) fine-chopped onion >
8-10 garlic cloves (1/4 c.), minced > 1/4 c. olive oil
Stir occasionally,
over med. high heat. Turn burner down as the onions soften, and remove
the lid. Next add to the onion skillet: >
1 c. red wine (or 1/2 c. red wine vinegar)
Turn the burner up
again to let the liquid boil off some, stirring occasionally. Last of
all, add the mixture to a large bowl or pot, mixing in the remaining
ingredients: > 8 oz. can tomato
paste > 2- 28 oz. cans diced tomatoes (almost 2 quarts) > 1/2 TBS.
salt > 1/2 TBS. pepper > 2 TBS. dry basil > 1 1/2 lb. pureed, steamed carrot (or
substitute 1
c. ketchup)
For
meatballs, mix all the meatball ingredients together. Ideally, scoop
meatballs w/cookie scoop (or hand-roll). Brown batches of meatballs in
large iron skillet. Remove to cookie sheet when browned, continuing with
process. When finished browning, bake meatballs in 300 degree oven for
20 minutes to cook thoroughly. Add meatballs to tomato sauce, serve
w/cooked pasta and parmesan cheese. To freeze some of it, store in
plastic pint containers (or freezer bags), covered with the tomato
sauce.