One of the dinners we prepared [the only one that received a 10 across the board] was Chicken Parmesan Rouladed with Tomato Concasse and I think it was Caesar Salad. I personally wasn't impressed with the salad, but the Tomato Concasse and the Chicken Roulades were superb. Here's the chicken recipe:
* Exported from MasterCook *
Chicken Parmesan Roulades
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Roulades
Halve; Prepare and Roll with
4 6 oz boneless, skinless chicken breast halves
salt and freshly ground black pepper
8 ounces fresh mozzarella -- cut in eight 2" long
Combine; Dredge and Brown in
1 cup Panko bread crumbs
1 tablespoon minced fresh parsley
1/4 cup all-purpose flour
1 large egg -- beaten
1/2 cup olive oil
For the Sauce -- Saute in
2 tablespoons olive oil -- ADD
1 cup onions -- chopped
1/2 teaspoon red pepper flakes
3 cups cherry tomatoes, pulsed in food processor
1/4 cup chopped fresh basil
salt -- to taste
1 Serve with
Caesar Salad, makes 10 cups
Mash together
1 1/2 teaspoons garlic -- minced
1/4 teaspoon kosher salt
Whisk in
1/4 cup Parmesan cheese -- grated
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 cup olive oil
Toss with
10 cups romaine lettuce -- chopped
Trim off and discard 1 inch of the tail end of the breast--it's too narrow to pound out. With the knife blade parallel to the cutting board, horizontally slice each breast in half lengthwise. Season, and roll each with a piece of mozzarella inside. If the cheese pieces are too big, the chicken won't enclose it properly.
Preheat oven to 400°F; coat a baking sheet with nonstick spray and set a cooling rack on top. Put the baking sheet in the oven.
Combine panko and parsley. Dredge roulades in flour, then dip into egg and coat with crumbs. Dredging the roulades in flour and dipping in egg help the crumbs stick. The minced parsley adds a little flavor and color. Heat oil in a sauté pan over medium-high; add roulades and brown on all sides, 4-5 minutes. Remove roulades from the pan, transfer to the baking sheet in the oven, and roast 10 minutes. Pour off all but 2 Tbs oil in the pan and return the skillet to medium-high heat.
Sauté onions and pepper flakes for the sauce until onions are soft, 2-3 minutes. Stir in tomatoes and cook until slightly thickened, 8-10 minutes; season with basil and salt.
To serve, place roulade on top of Caesar salad, spoon tomatoe sauce on top, and sprinkle with Parmesan.
Caesar Salad: Mash garlic and salt together with the flat side of a knife blade until it forms a paste. The coarse grains of kosher salt help break the garlic down to a paste. Be sure to work on a stady cutting board. Whisk remaining ingredients together with the garlic paste until combined. Toss the romain with the dressing just before serving.
Source:
"CuisineAtHome, Jun '06"
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* Exported from MasterCook *
Tomato Concasse-Weeknight Menus
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbs olive oil
1 Tb garlic -- minced
1 tsp red pepper flakes
1 can diced tomatoes (28 oz)
salt to taste
Saute garlic and pepper flakes in oil in a saucepan over medium-high heat for 1 minute.
Add tomatoes and simmer 10 minutes to evaporate some of the liquid. Season with salt.
* Exported from MasterCook *
Chicken Parmesan Roulades
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Roulades
Halve; Prepare and Roll with
4 6 oz boneless, skinless chicken breast halves
salt and freshly ground black pepper
8 ounces fresh mozzarella -- cut in eight 2" long
Combine; Dredge and Brown in
1 cup Panko bread crumbs
1 tablespoon minced fresh parsley
1/4 cup all-purpose flour
1 large egg -- beaten
1/2 cup olive oil
For the Sauce -- Saute in
2 tablespoons olive oil -- ADD
1 cup onions -- chopped
1/2 teaspoon red pepper flakes
3 cups cherry tomatoes, pulsed in food processor
1/4 cup chopped fresh basil
salt -- to taste
1 Serve with
Caesar Salad, makes 10 cups
Mash together
1 1/2 teaspoons garlic -- minced
1/4 teaspoon kosher salt
Whisk in
1/4 cup Parmesan cheese -- grated
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 cup olive oil
Toss with
10 cups romaine lettuce -- chopped
Trim off and discard 1 inch of the tail end of the breast--it's too narrow to pound out. With the knife blade parallel to the cutting board, horizontally slice each breast in half lengthwise. Season, and roll each with a piece of mozzarella inside. If the cheese pieces are too big, the chicken won't enclose it properly.
Preheat oven to 400°F; coat a baking sheet with nonstick spray and set a cooling rack on top. Put the baking sheet in the oven.
Combine panko and parsley. Dredge roulades in flour, then dip into egg and coat with crumbs. Dredging the roulades in flour and dipping in egg help the crumbs stick. The minced parsley adds a little flavor and color. Heat oil in a sauté pan over medium-high; add roulades and brown on all sides, 4-5 minutes. Remove roulades from the pan, transfer to the baking sheet in the oven, and roast 10 minutes. Pour off all but 2 Tbs oil in the pan and return the skillet to medium-high heat.
Sauté onions and pepper flakes for the sauce until onions are soft, 2-3 minutes. Stir in tomatoes and cook until slightly thickened, 8-10 minutes; season with basil and salt.
To serve, place roulade on top of Caesar salad, spoon tomatoe sauce on top, and sprinkle with Parmesan.
Caesar Salad: Mash garlic and salt together with the flat side of a knife blade until it forms a paste. The coarse grains of kosher salt help break the garlic down to a paste. Be sure to work on a stady cutting board. Whisk remaining ingredients together with the garlic paste until combined. Toss the romain with the dressing just before serving.
Source:
"CuisineAtHome, Jun '06"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tomato Concasse-Weeknight Menus
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbs olive oil
1 Tb garlic -- minced
1 tsp red pepper flakes
1 can diced tomatoes (28 oz)
salt to taste
Saute garlic and pepper flakes in oil in a saucepan over medium-high heat for 1 minute.
Add tomatoes and simmer 10 minutes to evaporate some of the liquid. Season with salt.
Don't wait too long to tell someone you love them.
Billy
Billy