Rainy Day Comfort Food

Rainy Day Comfort Food

It’s rainy and cold in Mill Valley. It turned into winter overnight it seems. Got the Giants vs. Phillies on TV and a fire in the fireplace. It’s quite cozy in here.

Today is the kind of day where you just want comfort food. It’s definitely not a salad kind of day.

For dinner tonight I made good old chicken parmesan. It was a hit with everyone, just the kind of thing you want on a rainy, cold evening. To follow that up we had lemon cupcakes with vanilla buttercream icing.

I bet there are a million different takes on Chicken Parm. This is my take:

Sauce:
2 cans whole peeled tomatoes in sauce. Preferably San Marzano
Extra Virgin Olive oil
4-5 garlic cloves sliced thin
2-3 large basil leaves
About 1 TBS Capers
1-2 TBS pitted black Olives in oil
Salt and Pepper

Chicken:
4 boneless, skinless chicken breasts. Pounded but not too thin.
Extra Virgin Olive oil
2 large eggs
About 2 cups flour
Salt and Pepper
About 2 cups bread crumbs
Fresh buffalo mozzarella
Basil leaves
Parmesan cheese, grated

Whole Wheat Spaghetti

Crush tomatoes.

Saute the garlic in olive oil until just turning brown. Add basil leaves, capers and olives. Saute for a couple of minutes. Add tomatoes and a pinch of salt to taste. Bring to a boil. Then simmer for at least an hour or turn off heat and use later when ready.

Preheat the oven to 425 degrees.

Season the flour and bread crumbs with S&P
Dredge the chicken in flour, egg and then bread crumbs.
Heat up olive oil very hot in a saute pan and add chicken 1 piece at a time. It should sizzle when you add the chicken. Turn heat down to medium and saute for a couple of minutes on both sides until chicken is browned but not cooked through.
Remove the chicken to a baking sheet.
Top with a little sauce, fresh mozzarella, torn basil leaves and grated cheddar.
Cook for 15 minutes.
Serve over whole wheat spaghetti and top with more sauce.

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