October 6, 2010

Chicken Parmesan

This is a go-to dinner for us. It is very easy and comes together rather quickly.

Chicken Parmesan

4 Boneless, Skinless Chicken Breasts
1 ½ C. Italian Bread Crumbs
¼ C. Grated Parmesan
1 Tbsp. Oregano
1 Tbsp. Basil
1 Tbsp. Garlic Powder
1 C. Flour
2 Eggs

2 (15 oz) Cans Hunts Tomato Sauce
1 tsp. Sugar
1 tsp. Oregano
1 tsp. Garlic Powder
¼ C. Grated Parmesan

1 ½ C. Shredded Mozzarella
1 lb. Pasta

Preheat the oven to 450°F.

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet (or the bottom of a heavy saucepan), until they are about 1/2-inch thick.

Put the flour in a shallow bowl and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs until frothy. Mix the bread crumbs, parmesan, oregano, basil, and garlic powder in a third bowl.

Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.

Heat olive oil over medium-high flame in a large oven-proof skillet. When the oil is hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Meanwhile, combine the marinara ingredients.

Fill the bottom of a baking dish with one half of the tomato sauce. Place the cutlets on top of the sauce. Ladle the remaining tomato sauce over the chicken and sprinkle with mozzarella.

Bake for 30 minutes or until the cheese is bubbly and the internal temperature of the chicken reaches 165°F for 15 seconds.

Serve over pasta.

Cinnamon Rolls

I generally detest cinnamon, with only one exception – cinnamon rolls. I think that it may have something to do with the copious amounts of icing that typically drowns out most of the cinnamon taste.

When I saw this recipe, the maple icing intrigued me, and was a big factor in why I chose to make it with my standard cinnamon rolls. If you wanted to stick with the more traditional vanilla icing, simply omit the coffee and replace the maple flavoring with vanilla extract.

This makes a lot of cinnamon rolls, so unless you are going to a large event or plan on giving them away, you may want to halve (or even quarter) the recipe. A full recipe results in forty rolls.

Cinnamon Rolls

4 C. (32 oz) Cold Water
2 ½ Tbsp. (1.65 oz) Instant Yeast
22 ¾ C. (5 lbs) Bread Flour
6 ¼ C. (20 oz) Cake Flour
1 C. (4 oz) Powdered Milk
5 ½ tsp. (1 oz) Salt
1 ¾ C. (12 oz) Sugar
2 C. (16 oz) Butter, Well Softened
10 Eggs
2 tsp. Cardamom

2 C. Brown Sugar
2 Tbsp. Cinnamon

Maple Frosting:
2 lb. Powdered Sugar
2 tsp. Maple Flavoring
½ C. Milk
¼ C. Melted Butter
¼ C. Brewed Coffee
⅛ tsp. Salt

Mix the dough ingredients together on low speed for approximately 6 minutes until a smooth dough is formed. Allow the dough to rise for 1 ½ hours, covered in a lightly oiled bowl.

When the dough has risen, punch it down. Cut the dough in half, and set one half aside. Roll the dough out into a 24x32 rectangle, or smaller if needed.

Brush the surface with melted butter. Sprinkle half of the filling mixture evenly on top of the dough. Roll-up tightly to form a 32" long jelly roll.

Crimp the edges when finished rolling. Cut into 1 1/2" pieces. Repeat this procedure with the remaining dough.

For individual rolls: Grease a high-sided baking pan. Place the cut rolls 2" apart on to the greased pan. Making sure each roll is evenly spaced. Press down on each roll to slightly flatten. Cover with plastic wrap, and allow to rise for 45 minutes.

For pan rolls: Grease several high-sided cake pans. Place the cut rolls evenly spaced, but not touching, into the greased pans. Press down on each roll to slightly flatten. Cover with plastic wrap, and allow to rise for 45 minutes.

Bake at 350F degrees for 25 minutes, until golden brown.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Source: Icing adapted from The Pioneer Woman Cooks (Ree Drummond)