On the menu today:
Fieryskies' Chicken Parmesan
boneless skinless chicken breasts
angel hair pasta
4-5 Italian sausages, depending on size
Italian bread crumbs
4 cans 15 oz cans tomato sauce
1 tiny can tomato paste
1 15 oz can stewed tomatos or diced tomatos-Italian flavored is okay
1 real tomato
1 white onion
3 cloves garlic
2 cups water
Heat the pot for a minute or so and then pour in the tomato sauce over low-medium heat. Stir, then add tomato paste and 1 cup water. Stir. When the water and paste have mixed, add minced garlic, a couple of dashes of sugar, basil, pepper, salt, and oregano. Add minced onion and chopped tomoato to sauce. After those flavors blend for a bit, remove the sausage meat from the casings and break the meat up into about 5 parts. Add it to the sauce. The sausage meat will eventually break up and flavor the sauce nicely as the sausage cooks. Season to taste.
Cut a slits in the middle of the chicken breasts to about halfway through the pieces of meat. Create a pocket, but don't split the breast into two pieces. Beat the eggs in a bowl, then roll the chicken in the egg, and then in the bread crumbs. Insert grated mozerella cheese in the pocket. When the breasts cook the pockets seal up. Pour sauce over chicken breasts. Bake at 350 degrees for 45 minutes. After removing chicken from oven, sprinkle mozerella cheese lightly over chicken and insert in oven again for 5 more minutes.
Thirty or thirty-five minutes into the chicken bake, cook pasta according to the directions on the package. After draining, top with pasta sauce and parmesan and serve as a side-dish with the chicken.
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