Cheesy Chicken + Wild Rice Casserole

Ingredients:

3 TB olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 TB fresh minced garlic

2 cups shredded, cooked chicken breast

2 cups steamed white rice

2 cups prepared wild rice

1 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp. garlic salt

Cheese Sauce

4 TB butter

1/4 cup all purpose flour

1/4 tsp. kosher salt

1/4 tsp. black pepper

2 cups chicken broth

2 cups shredded cheddar cheese

Top with 1 cup of shredded cheddar cheese

1. Preheat oven to 350 degrees F.  Heat oil in medium dutch oven/pot over medium heat. Saute onion, celery, and carrots until softened, about 10 minutes.  Stir in garlic, and cook for 1 minute.  Stir in chicken, rices, salt, pepper, and other spices.  Reduce heat to low.

2. To prepare cheese sauce, melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt, and pepper; then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture, and then transfer to a 9 x 13 inch baking dish.  Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

Makes 8-10 servings. 

Notes: I omitted the celery, suggest adding broccoli (already cooked), and also thyme, savory, parsley, celery salt, and a dash of rosemary.  It turned out great though, and all who ate it, enjoyed it.

From: Picky Palate

Chocolate Crackled Cookies

I made these yesterday, and they turned out great.  They're definitely best straight from the oven - crisp outside, with a gooey, chocolatey inside.  Just make sure you plan the three hours they need to be in the fridge into your prep time!

Ingredients

• 1 1/4 cups firmly packed light brown sugar
• 1 stick Crisco® All-Vegetable Shortening  (I used unsalted butter)
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups PAll Purpose Flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips
• 1/3 cup sugar
• 1/2 cup powdered sugar

Directions

1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Makes 3 dozen

From All Recipes.com

Chicken + Artichoke Casserole

This is one of my childhood favorites...

Chicken Artichoke Casserole

Serves 4-6

3 lb chicken parts (I use tenderloins)

1 1/2 teas salt

1/2 teas paprika

1/2 teas pepper

6 TB butter - you can lessen this a little, but don't do so too much as it will mess up the sauce

1/2 lb mushrooms

2 cans artichoke hearts

2 TB flour

2/3 cup chicken broth

3 TB sherry

Season chicken with spices.  Brown in 4 TB butter and place in prepared casserole dish (9" x 9" or 9" x 13" works great!).  Saute mushrooms in remaining butter for 5 minutes.  Sprinkle flour over mushrooms; stir in broth and sherry.  Cook for 5 minutes to thicken, stirring often.  Drain artichoke hearts and arrange them between chicken pieces in dish.  Pour mushroom sauce over all.  Cover and bake at 350 for 1 hour.

Serve over rice or another grain.  Enjoy!

Sausage + Lentil Stew (Slow Cooker)

serves 4-6

1 cup lentils 

2 cups beef broth

1 (12-ounce) package smoked chicken or turkey sausage, sliced--your choice of flavor. 

1 cup chopped carrots

1 (14.5-ounce) can diced tomatoes

9 ounces (or so) fresh spinach (to add at the very end)

The Directions.

Use a 6-quart slow cooker. Rinse your lentils under cold water, and place them into an empty slow cooker. Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots. The broth and the seasoning from the sausage is enough to flavor this dish-- there is no need for additional spices.

Cover and cook on low for 5 hours, then stir in fresh spinach. It'll look like a lot at first, but the spinach will wilt and I promise it will all fit. Cover again and let the spinach soften for about 15 minutes. Serve in a shallow bowl with cornbread.

From A year of Slow Cooking

Honey Gingersnaps

2 cups all-purpose flour
1 T ground ginger
2 t baking soda
1/8 t salt
1/8 t ground cloves
1/2 cup shortening
1/4 cup butter, softened
1 1/2 cups sugar, divided
1/4 cup honey
1 egg
1 t vanilla

Preheat oven to 350 degrees F.  Grease cookie sheets.  Combine flour, ginger, baking soda, salt, and cloves in medium bowl.

Beat shortening and butter in large bowl with electric mixer at medium speed until smooth.  Gradually beat in 1 cup sugar until blended; increase speed to high and beat until light and fluffy.  Beat in honey, egg, and vanilla until fluffy.  Gradually stir in flour mixture until blended.

Shape mixture into 1 inch balls.  Place remaining 1/2 cup sugar in shallow bowl; roll balls in sugar to coat.  Place 2 inches apart on prepared cookie sheets.

Bake 10 minutes or until golden brown.  Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.  Store in airtight container up to 1 week.

Makes 3.5 dozen cookies

Butternut Cauliflower Puree

I am not a huge fan of squash, but I am all for eating in season, so I have been experimenting with squashes and mixing with other veggies.  I found one I like tonight!

1 butternut squash
1 TB butter
1 head cauliflower
1 - 1.5 cups milk
Dash black pepper
Nutmeg to taste
1 ts vanilla
Dash cinnamon

Cut squash in half lengthwise, and scoop out seeds.  Place in oven safe dish, "meat" side up.  Put butter in each hole made from seed removal.  Roast squash in 375 degree oven for 45 min - 1 hour, until tender when poked with a fork.
Let squash cool.

Steam cauliflower for 20 minutes.  Let cool.

Puree squash + cauliflower in batches with milk and vanilla.  Only use 1/4 cup of milk or so each batch. Put pureed mixture into large saucepan and whisk in spices and any remaining milk.  Add water or milk if thicker than you want.

Heat mixture over low heat, and serve.

Apple Butter

4.5 pouds tart cooking apples, cored and quartered (about 14 medium)
3 cups apple cider or apple juice
2 cups sugar
2 TB fresh lemon juice, strained
1/2 teas. ground cinnamon

Notes: I used Gala apples, water, bottle lemon juice, 1.5 c. sugar, and added dashes of ground cloves, nutmeg, and ginger

1.)  In an 8- to 10- quart heavy kettle or pot combine apples and cider.  Bring to boiling; reduce heat.  Simmer, covered, for 30-40 minutes, stirring occasionally.  Once apples have softened, remove from heat, and press through a food mill or sieve until you have 7.5 cups of pulp.  Return pulp to kettle/pot.

2.) Stir in sugar, lemon juice, and cinnamon.  Bring to boiling; reduce heat.  Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until very thick and mixture mounds on a spoon, stirring often.

*I found that several ways online to tell if it's done.  One was to put a spoonful on a plate, and if water/juice seeps out at all, it's not done.

Apple butter keeps in the fridge for up to 3 weeks, or it can be canned using the boiling process.

Pumpkin Spice Pancakes

Joy the Baker's version of a Martha Stewart recipe

Pumpkin Spice Pancakes

       makes 14-18 small pancakes

3/4 cup all-purpose flour

1/2 cup whole wheat flour 

2 Tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of ground ginger

pinch of ground cloves

1 cup milk

1/2 cup canned pumpkin

1 egg

2 Tablespoons vegetable oil or melted butter

Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.  

In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.  

Pour the wet ingredients into the dry ingredients and whisk until just combined.  Don’t worry if you have a few lumps.  You don’t want to over beat the batter, it’ll produce tough pancakes.  

Let the batter sit for 10 minutes while you heat the skillet.  Over low-medium heat melt a tablespoon of butter or vegetable oil .  Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet.  When pancake starts to bubble slightly, carefully flip over.

Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.  

Serve with whipped cream and cinnamon sugar.. or maple syrup.  Delicious! 

Plum oatmeal muffins

I got this off of cooks.com, and it is so good!

In a blender puree enough plums to make 1 cup; set aside.

Cream 1/4 pound (1 stick) butter and 1 cup brown sugar. Add 1 egg and pureed plums.

Stir in:

1 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon

Add:

1 1/2 c. old fashion oatmeal
1 c. flour
1 1/2 tsp. baking powder

Stir carefully only until moistened. Spray an unlined muffin pan with Pam in bottom of the pan put a pecan half centered between 2 slices of fresh plum. Fill muffin pans 2/3 full of batter and bake at 350 degrees for 20-5 minutes.

Remove from oven and invert while still hot. Replace any fruit and nut pieces that stay into pan in your muffins. Cool 5 minutes. Sprinkle with granulated sugar. Serve warm or cold. Can be frozen for later use.

Super Easy Green Curry

1 can coconut milk (I use the 'lite' kind)
1 cup chicken/veggie broth
1/2 - 2 TB green curry paste - depending on how spicy you like it
1-2 TB brown sugar
1-2 TB fish oil
1-2 TB lime juice

1-2 cups veggies - I've used fresh, frozen, and canned... you pretty much can do whatever.  If you use frozen, let thaw in cold water first, and then drain out any liquid

Meat/Tofu/Seafood/more veggies! - whatever amount you want

Mix all ingredients together in a large pan or saucepan.  Start small with the amounts - you can add more as you go to make it the flavour you want.  Bring mixture to a simmer, and simmer for 5-10 minutes to thicken.  Add meat + veggies and poach for 10 - 20 minutes.  Depending on type of meat used depends on cooking time.  Do not let sauce come to a boil!

Serve over rice.

Chicken + Barley Soup

::This recipe could easily be made Vegetarian::

Olive oil
1 onion, chopped
3-4 cloves garlic, minced
1-2 lb chicken breast, cut into small chunks

Salt + Pepper
1/2 teas. white pepper
1 teas. thyme
1 teas. parsley
1 teas. rosemary
dash of cayenne pepper/red pepper flakes
bay leaf
6 cups vegetable broth

2 bell peppers, chopped
1.5 cups barley (not quick cook)
1.5 cups frozen spinach


Heat oil in 6 qt. (or bigger) stockpot/saucepan.  Saute onion 4-5 minutes. Add garlic and saute another minute or so.  Add chicken and quickly brown all sides.  Add rest of ingredients except spinach.  Bring soup to a boil.  Then, lower temperature and let soup simmer 45-50 minutes.  In last five minutes, add spinach.  Remove bay leaf.

Chocolate Zucchini Cupcakes!

Yield: 20 standard cupcakes

Cook Time: 30-35 minutes

ingredients:

For the cupcakes:

1 1/2 cups light brown sugar
1/4 cup melted butter
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated zucchini
1 cup semi-sweet chocolate chips
2 cups all-purpose flour
1 cup dutch processed cocoa, sifted
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon

For the frosting:

1/2 cup (1 stick) butter
2/3 cup dutch processed cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

directions:

1. Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.

2. In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips.

3. In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about 3/4 the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.

To make the frosting:

1. Melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air tight container.

* Note-the frosting makes about 2 cups, you might have a little extra.

Peach Bread

Adapted from I Am Mommy

Peach Bread adapted from allrecipes.com

1 1/4 cups white sugar

1/4 cup packed brown sugar

1 cup room temperature butter

1 cup AP flour

1 cup whole wheat flour

3 eggs, beaten

2 1/2 cups peaches sliced + "mooshed" (about 5 peaches)

1 tsp salt

1/2 tsp cinnamon

1 tsp vanilla

1 tsp baking soda

Preheat oven to 350

Cream together butter and both sugars.  Add beaten eggs, peaches, salt, cinnamon, vanilla, flour, and baking soda.  Stir until combined.

Pour into prepared dish.

I used muffin pans for 20-25 minutes and mini loaf pans and baked them for about 40 minutes. 

Potato Salad - My favorite way

I'm not a big fan of mayo or eggs in my potato salad, so this recipe is much more akin to a German potato salad.

Ingredients
3 cups diced, peeled potatoes (red or white, and I left my peels on)
4 slices bacon (optional)
1 small red onion, diced
1/4 cup apple cider vinegar
2 TB water
3 TB white sugar
1 teas. salt
1/8 teas. ground black pepper
1 T chopped fresh parsley

I also added 1 cup or so chopped zucchini and 2 cloves garlic.

Directions

Place the potatoes into a pot, and fill with enough water to cover.  Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.  Drain, and set aside to cool.

Place the bacon in a large, deep skillet over medium-high heat.  Fry until browned and crisp, turning as needed.  Remove from pan and set aside.

Add onion to bacon grease (or use pan with olive oil/butter), and cook over medium heat until browned.
*I added garlic and zucchini here and sauteed until soft.
Add the vinegar, water, sugar, salt, and pepper to the pan.  Bring to a boil, then add the potatoes and parsley.  Crumble in half the bacon.  Heat through, then transfer to a serving dish.  Crumble the remaining bacon over the top, and serve warm.

Roasted Rhubarb Clafouti

Roasted Rhubarb Clafouti
Serves 4-6

For the Rhubarb:
2 cups (8 1/2 ounces, about 3 long stalks) diced rhubarb
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

For the Clafouti
1/3 cup (2 1/2 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (8 ounces) whole milk
1/2 cup (2 1/2 ounces) all-purpose flour
1 teaspoon lemon zest
pinch of salt

Heat the oven to 350°F.

Combine the rhubarb with the sugar and cinnamon in a small bowl and set aside for 5-10 minutes to dissolve the sugars and begin extracting the rhubarb juices.

Spread the rhubarb in the bottom of an 8x8" baking dish or 9" pie pan. Roast uncovered for 15-20 minutes, until the rhubarb is soft and the juices are bubbling. Allow to cool until the rhubarb is just warm to the touch.

Whisk together the eggs, sugar, and vanilla. Whisk in the milk. Whisk in the flour, lemon zest, and salt. (To avoid clumps, sift the flour into the bowl through a strainer.) This batter can be prepared up to 30 minutes ahead of time.

Pour the batter over the roasted rhubarb and bake for 35-40 minutes (still at 350°F). When it's done, the clafouti should be puffed around the edges and a toothpick inserted in the middle should come out clean. It's ok if the middle still jiggles slightly, and the edges will collapse once the clafouti starts to cool.

The longer it cools, the most set the clafouti becomes. For a loose pudding-like dessert, serve while still warm from the oven. For a firmer custard, allow to cool to room temperature or serve chilled. If you're feeling fancy, sift a little confectioner's sugar over the top just before serving.

Leftovers will keep refrigerated for up to a week.

A Different Kind of Chicken Soup

Well, it's been quite awhile since anything has been posted in here, so here's a recipe to break the "fast" from posting.

I added the changes I made at the bottom of the recipe.

Ingredients


Olive Oil

2 chicken breast filets (I used frozen ready-made, because I’m lazy)

2 small onions

2 tbsp curry

5 handful fresh spinach or the equal amount frozen

½ tsp powdered nutmeg

3 chicken bouillon cubes

1 liter/34 oz. water

Salt & Pepper

Egg noodles

Directions:

1. Heat a pan over medium heat. Pour olive oil in the pan, just enough to cover the surface. Add the chicken filets and brown the fillets about 5 minutes on each side. Remove the fillets from pan.

2. Cut the 2 onions in slices and heat up a separate pan on medium heat. Add 1 tsp olive oil and the fresh, washed spinach. Add the nutmeg and stir untill the spinach has wilted. Put aside. (If you use frozen spinach, just thaw in a casserole with some water over low heat)

3. In a medium sized pot, pour in olive oil to cover the surface and warm at medium heat. Add the sliced onions and stir from time to time. After 3 minutes add the curry powder and mix well with the onions. Turn down heat to low and let sit about 5-10 minutes untill the onions are soft. Stir now and then.

4. In a casserole add water and put in the chicken bouillon. Turn on heat to medium. The cubes will dissolve in about 10 minutes

5. While the chicken bouillon cubes are dissolving, pull the chicken apart in small chunks

6. Add chicken and spinach to onions and stir well.

7. Add the chicken bouillon water and bring soup to a boil. Simmer for about 2 minutes.

8. Add the noodles and let cook as said on the package directions. Add salt and pepper if needed.

*Step 3:  I also added a medium potato cut up into chunks.  In between steps #6 and #7 I added half an apple cut into chunks.  I added at least 3-4 cups of chicken broth, too!

Lastly, right before serving the soup, I stirred one spoonful of Greek yoghurt into each bowl.

Crustless Spinach Quiche

This was fabulous! It's called a "tart" in my cookbook, but I use the term quiche- if anyone knows the technical difference between the two, please do let me know! :) So here is my vegetarian tweaked recipe! Original recipe is from:: Incredibly Easy Gluten-Free recipes

.: quiche ingredients :.

1 tsp olive oil

1 c. finely chopped onion

2 cloves garlic, minced

10 oz. frozen chopped spinach, thawed & drained

1 c. milk

3 eggs

1/4 c. grated parmesan

1 TB minced fresh basil OR 2 tsp. dried basil

1/2 tsp. black pepper

1/8 tsp. ground nutmeg

.: topping ingredients :.

2 TB grated parmesan

.: directions :.

(1) Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch glass pie plate.

(2) Heat oil in skillet over medium-high heat. Saute onions and garlic. Stir in spinach. Spread mixture evenly into pie plate.

(3) Combine the remaining quiche ingredients in a medium bowl and gently stir until combined. Pour mixture evenly into pie plate. Bake 50 minutes or until knife inserted in center comes out clean. Sprinkle with the 2 TB parmesan topping.

.: notes :.

- I used Goya's extra virgin olive oil {that's essentially what we use in everything unless otherwise indicated!}

- I used 2% milk, as that's what we have in the house. I imagine any would type would work just fine though!

- As you can see in the photo, the spices all float to the top. Don't worry! That is how mine looked, and it tasted fabulous- not over spiced or anything :)

- I placed a cookie sheet on the rack below the rack that the quiche was on, just in case there's any overflow. The mixture pretty much fills a 9-inch pie plate to the brim, but I didn't end up having any overflow in the oven.

tomato salad

This is one of my newest favorite meals/appetizers/salads... it's super simple, super quick, and easy to scale for any size dinner or party!! This recipe came about as a combination of a caprese salad and cucumber salad. You'll see those two listed as "variations" below!

MAKES:: side dish for 2

.: ingredients :.

3 roma tomatoes

1/3 c. sweet onion

2-3 TB balsamic vinegar

1-2 TB extra virgin olive oil

Adobo {optional}

.: directions :.

1) Slice tomatoes into bite-sized pieces.

2) Dice onions.

3) Toss together onions and tomatoes in a large bowl. Drizzle with olive oil and balsamic vinegar. Add additional olive oil and balsamic to fit your taste buds :)

4) I like to sprinkle on a thin layer of Adobo {a garlic powder-based Latin spice}.

5) Chill or serve as is!

.: variations :.

- sprinkle with Italian seasoning, oregano, or other spices

- add about 3/4 cup of mozzarella, cut into bite-sized pieces. Garnish with fresh basil or sprinkle dried basil.

- substitute the tomatoes with 1 cucumber, and switch out the balsamic vinegar with white vinegar. Let marinate for 2-3 hours in the fridge to enhance the flavors.

hint o' cocoa bundt cake

So my first go at making a bundt cake went pretty well! This recipe is super moist and was a big hit with the family!

{dry ingredients}

3 cups all-purpose flour

1/4 tsp baking soda

1/2 tsp salt

{wet ingredients}

1 cup milk

2 tsp vanilla extract

{creaming ingredients}

8 oz unsalted butter

2.5 cups + 2 TB superfine granulated sugar

6 eggs

{glaze ingredients}

1/2 cup milk or water

2 cups confectioners' sugar

{instructions}

1. Preheat oven to 335 degrees Fahrenheit, placing rack in the center of the oven. Spray a 12-cup bundt pan with non-stick oil-and-startch spray {aka. grease and flour pan}.

2. Combine dry ingredients in one bowl and wet ingredients in another. Set aside.

3. Combine butter and sugar in a stand mixer with paddle attachment {or a large bowl and hand mixer} and mix on low for about 5 minutes or until light and fluffy.

4. Add eggs one at a time. Scrape bowl and mix until thoroughly combined.

5. Alternately add the dry then wet mixtures about a quarter at a time, without pausing between additions. Scrap the sides of the bowl and mix for another 20 seconds.

6. Scoop bater into prepared pan and bake for 50 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the deepest part of the pan comes out clean.

7. Cool the cake in the pan for 5 minutes, and then flip out onto a rack and let cool completely.

8. Combine glazing ingredients and whisk. Drizzle mixture over cake. If it will not pour well, add more liquid as needed.

{notes}

- I used about 2/3 spelt flour and 1/3 gluten-free flour and it tasted fabulous!

- I will use less liquid in my glaze next time, or let it sit for a bit before pouring because it was really runny.

- I also added 1oz of cocoa to the dry ingredients to give it a hint of chocolate taste. Recipe also suggests adding 1oz melted unsweetened and 3oz melted bittersweet chocolate to the wet ingredients for more chocolate taste <-- will be trying that next time!

- As you can see, I also sifted some extra powdered sugar on top to make it look pretty ;)

{please excuse the stand mixer in the photos!}

original recipe is from: United Cakes of America

Chicken Parmigiana

Chicken Parmigiana
Recipe courtesy of Bobby Flay w/ commentary from: misadventuresofmub


I found that I needed to leave my chicken in the oven for about 25-30 minutes for the cheese to get truly brown and bubbly and the chicken to be cooked all the way through.
Ingredients

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper (You do NOT need two cups of flour to dredge chicken breasts in... I used a half a cup for two breasts and probably still could've done two more)
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper(Four eggs?! Serious overkill. One large egg should be enough)
2 cups panko bread crumbs (1 cup is plenty)
1 cup vegetable oil or pure olive oil (You aren't deep frying the chicken, so I have no idea why this calls for so much oil. A couple tablespoons in the bottom of the pan is more than enough)
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced (This is actually just about right, fresh mozzarella is heavy!!)
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish

Directions

Preheat oven to 400 degrees F.

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking (Honestly, I think dirtying up two pans for this step is silly, if your meat doesn't all fit just do it in two batches). Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side (I pounded the chicken REALLY thin, and my oil was hot, so 2 minutes per side would've resulted in very burned breaded chicken- 30-45 seconds per side was better). Transfer to a baking sheet.

Top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes (7 minutes was just right for mine). Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

2 tablespoons olive oil
1 large Spanish onion, finely chopped (The all knowing interwebs inform me that a "Spanish" onion is a regular old yellow onion)
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley (I have no idea how much a "small bunch" is, so I used a handful which isn't really any more of an accurate measurement than "small bunch" is, sorry!)
1 Cubano chile pepper, chopped (This doesn't exist... I figured out that they probably meant a "Cuban pepper" which eventually led me to a cubanelle pepper. I couldn't seem to find one of those either, so I substituted a yellow bell pepper which is supposedly somewhat similar.)
Salt and freshly ground pepper

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water (I wouldn't add this next time), bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes (I let mine simmer for an hour or so because I like a thicker sauce).