His Birthday: Pollo Parmigiana (Breaded Chicken Breast with Parmesan)

I would like to wish my amazing husband a very happy birthday! We both have long work days ahead of us, and he has class in the evening, but we’re going to steal a quick hour in between for an elegant dinner together.

Chicken Parmesan is one of his favorite foods. He’ll order it out, and I’ll make it occasionally. I’ve tried a few different recipes over the years, and while I don't make Chicken Parmesan frequently, I try to make it each year around his birthday. Last week I tried one from my new Main Street Ventures cookbook. My husband loved it, and it may have been one of his favorites.

I have the recipe listed below as it is in the book, however I’d like to point out that the recipe for the tomato basil sauce makes much more than you need. If you’re not looking for leftover sauce, I’d cut what is listed below into a third. (Or, you can always freeze the remaining sauce in two-cup portions.)

Happy Birthday, Old Man Sweetheart!

Pollo Parmigiana (Breaded Chicken Breast with Parmesan)
(From Mainstreet Ventures Distinctive Recipes)
Ingredients
1 egg
¼ cup milk
¼ cup flour
3 cups Panko bread crumbs
1 Tbs. garlic, minced
½ cup Parmesan cheese, grated
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
¼ cup Italian parsley, chopped
4 (5 oz.) skinless, boneless chicken breast
Coarse salt and ground black pepper

Cooking and assembling the chicken
1/3 cup olive oil
2 cups Tomato Basil Sauce (see recipe below)
½ lb. Spaghetti, cooked al dente
4 slices mozzarella cheese, thinly sliced
2 Tbs. Parmesan cheese, grated
4 fresh basil leaves, as garnish

Directions
Heat oven to 400°F.

In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside.

Heat the oil in a large sauté pan over medium-high heat. Add the chicken and sauté on each side for approximately 3 minutes, or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts and chicken is cooked.

In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast.

Sugo di Pomodore (Tomato Basil Sauce)
(Makes 2 Quarts)
Ingredients
3 (24 oz.) cans chopped tomatoes (recipe recommends Hunts)
½ cup extra virgin olive oil
6 medium size garlic cloves
1/3 cup tomato puree
2 cups fresh basil leaves, loosely packed, coarsely chopped
1 ½ Tbs. coarse salt
2 tsp. freshly ground black pepper
1 Tbs. honey or pinch of sugar (optional)

Directions
In a food processor or blender, puree the olive oil and garlic. Pour mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.

Vegetarian Umami: Mushroom Lasagna with Creamy Béchamel

There are many different kinds of vegetarian lasagna. Some have a white sauce; some have marinara. Some have spinach and ricotta; some have roasted vegetables. I think it’s rare to find mushroom lasagna, which is unfortunate because it is so delicious!

I have been making this recipe for many years. It is a perfect entrée for vegetarians to enjoy, and one that is so hearty the meat-eaters won’t miss the meat. This lasagna is perfect to serve for a dinner party. You can even make it a day ahead, and then heat it up before your guests arrive (like a good soup, lasagna is better the next day!). I’ll make this for me and my husband and it will last us the week. Or we’ll freeze individual serving sizes to warm up and enjoy another day. It pairs perfectly with a light salad.

The mushrooms create an earthy and savory flavor (Umami, anyone?), and the Béchamel is light and creamy. If you can purchase your mushrooms pre-sliced, you will save a lot of time. If you can’t, it’s still worth the time to slice all of the mushrooms! I’m normally the type of cook who will multitask in the kitchen and have several pots going at once. If you haven’t made a Béchamel sauce before, I recommend giving it your full attention. If you’re not constantly stirring, your flour may clump, and if you turn your back for one minute, your milk might burn.

Mushroom Lasagna with Creamy Béchamel
(From Cooking Light, April, 2004)
Ingredients
Mushroom filling:
2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
1 tablespoon olive oil
2 cups onion, chopped
4 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 ½ pounds)
3 cups sliced cremini mushrooms (about ½ pound)
½ teaspoon salt
½ cup Côtes du Rhône or other fruity red wine
1 tablespoon low-sodium soy sauce
¼ cup fresh parsley, chopped
2 teaspoons chopped fresh or ¾ teaspoon dried rosemary
¼ teaspoon freshly ground black pepper

Béchamel:
3 cups 1% low-fat milk
2 tablespoons butter
3 tablespoons sifted all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

Remaining ingredients:
Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) grated fresh Parmesan cheese

Directions
To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 ½ cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and ½ teaspoon salt. Sauté 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to ¾ cup (about 10 minutes). Remove from heat; stir in ¼ teaspoon pepper.

To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg.

Preheat oven to 350°F.

Spread ½ cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with ½ cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with ¼ cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350°F for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.