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Giada’s Chicken Parmesan

Giada's Chicken Parmesan
PREP TIME
20 min
COOK TIME
1h 20 min
YIELDS
4 servings

Giada presents her take on this classic Italian dish.

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Ingredients

Chicken

3
Tbsp olive oil
1
tsp fresh rosemary leaves, chopped
1
tsp fresh thyme leaves, chopped
1
tsp fresh Italian parsley leaves, chopped
Salt and freshly ground black pepper
8
(3-oz) chicken cutlets
1 ½
cups Simple Tomato Sauce (recipe follows) or purchased marinara sauce
½
cup mozzarella, shredded
16
tsp Parmesan, grated
2
Tbsp unsalted butter, cut into pieces

Simple Tomato Sauce

½
cup extra-virgin olive oil
1
small onion, chopped
2
cloves garlic, chopped
1
stalk celery, chopped
1
carrot, chopped
Sea salt and freshly ground black pepper
2
(32-oz) cans crushed tomatoes
4
- 6 fresh basil leaves
2
dried bay leaves
4
Tbsp unsalted butter (optional)
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Directions

Step 1

Preheat the oven to 500ºF.

Step 2

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Step 3

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Step 4

In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Step 5

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.

Step 6

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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