Chicken Parmesan - Tyler Florence

• 1/4 cup olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 gloves of garlic, minced
• 2 bay leaves
• 1/2 cup black olives, pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless, chicken breast (about 11/2 pounds)
• 1/2 cup all purpose flour
  
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 cup of mozzarella
• 1/4 cup of Parmesan

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. 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, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs  on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. 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. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly.

Autumn Herbed Chicken with Fennel and Squash by Crock-Pot

 I found this delicious recipe in iCookbook app in my i pad. I really like it because it has a lot varieties of recipes and super  easy to make. I hope you like  it as much as I did.


3 pounds chicken thighs
Salt and black pepper, to taste
All-purpose flour, as needed
2 tablespoons olive oil
1 fennel bulb, thinly sliced
1/2 butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 teaspoon dried thyme
3/4 cup walnuts,
3/4 cup chicken broth
1/2 cup apple cider or juice
Cooked rice or pasta
1/4 cup fresh basil, sliced into ribbons
2 teaspoons fresh rosemary, finely minced

1. Season chicken on all sides with salt and pepper, then lightly coat with flour. Heat oil in skillet over medium heat until hot. Brown chicken in batches to prevent crowding. Brown on each side 3 to 5 minutes, turning once. Remove with slotted spoon. Transfer to CROCK-POT® slow cooker.
2. Add fennel, squash and thyme. Stir well to combine. Add walnuts, if desired, broth and cider. Cover; cook on LOW 5 to 7 hours or on HIGH 2-1/2 to 4-1/2 hours.
3. Serve over rice or pasta and garnish with basil and fresh rosemary.

Chicken Tenders For Dinner

I've been making this recipes for years, it's so easy and even nonfattening since I bake the tenders instead of frying them. It's so easy to make and playful because you can let you kids help you do the assembly. This is an American dish that is synonym of fast food and a lot of people had turned this winner into something healthier, that's why in my version i bake them to contribute to a society that is fighting against obesity. Here's my recipe, hope you guys like it.

• 3 big chicken breasts, clean and slice in strip
• 1 cup flour
• 1 cup Italian breadcrumbs
• 3 eggs
• 1 tbs Dijon mustard
• 2 tsp salt
• 1 tsp pepper
• ¼ tsp paprika
• vegetable spray
• 2 tbs honey or maple syrup

Preheat the oven to 375 degrees Fahrenheit. First of all, clean chicken breast and wash with lemon juices and then cut in strip. Then assemble your ingredients into deep dishes. Add cup of flour to a shallow dish and season flour with salt and pepper. Add  three eggs, Dijon mustard, salt and pepper and paprika to another bowl. Whisk together.
Finally, add cup of Italian bread crumbs.
To bread the tenders, place the tenders into the flour and coat. Shake the tenders to remove excess flour and then dip them into the egg mixture.
Finally place the egg drenched tenders into the Italian bread crumbs.
Place the tenders on a greased rack that is placed over a baking sheet.
Once all of the tenders are breaded spray them lightly with vegetable spray. Make sure to spray both sides.
Place the tray into the preheated 425 degree oven for 15-17 minutes or until the chicken is fully cooked and the breading is nicely browned.
Remove and serve.

Panini For a Fullfilling Dinner

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One of my favorite foods is Panini; I love Panini. Panini is basically a grilled sandwich with either poultry(most of the time) or meat and cheese and herbs such as basil. It is a very fulfilling sandwich and it can be accompanied with a salad or fries or whatever you have in mind. Here is my recipe for Basil pesto Panini:

French Baguette (1)

Bunch of Watercress, clean( I love watercress it gives a earthy flavor to it)

Mozzarella, in slices

1 big chicken, grilled and sliced

1 tomato, thinly slices

Pesto

About a cup of fresh basil

Salt and pepper to taste

3 tablespoon of olive oil

½ cup of Parmesan

For the pesto

In a food processor, combine all the ingredients and processed until the ingredients look like a paste.

For the Panini

Cut baguette and spread pesto sauce in both sides.

Then aggregate and layer (in the bottom side of bread) the slices of grilled chicken, mozzarella, tomatoes and watercress. Top with the topside of the baguette and grill in a Panini maker or use a griller pan. Ta.. da here you have it!!!!

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