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Parmesan Chicken with Roasted Romaine

By on July 5, 2012 in Recipes

Active time: 10 minutes
Total time: 20 minutes

The heat chars the edges of the romaine leaves and softens the inner layers.

Ingredients

  • 3-4 skinless, boneless chicken breasts
  • kosher salt
  • freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, chopped, divided (2 tsp)
  • 1 large heart of romaine, halved lengthwise (or 2 small)
  • sun dried tomatoes

Preparation

Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts, but save some to top the romaine. Roast chicken until crumbs begin to turn golden, about 7 minutes.

Drizzle romaine with 1 tablespoon oil and sprinkle with remaining panko mixture. Season with additional salt and pepper (optional). Remove sheet from oven; place romaine right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 8 minutes. Top lettuce with sun dried tomatoes when there is a minute left

Serve with your dressing of choice. I recommend a citrus vinaigrette. This is one we came up with:

  • ¼ cup olive oil
  • ⅓ cup fresh orange juice (2 oranges)
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon
  • ¼ tsp oregano
  • ¼ tsp ground pepper

Inspired by: this recipe

Focaccia Pizza Bianca

By on February 8, 2011 in Recipes

Prepared without tomato sauce, this pizza bianca, or white pizza, is topped with roasted potatoes, garlic oil and fontina cheese, plus a sprinkling of fresh rosemary leaves. A mandoline makes fast work of cutting the potatoes into thin, uniform slices.

Ingredients:

  • 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds 3/16 inch thick
  • 1/4 cup, plus more for drizzling (optional)
  • Salt and freshly ground pepper, to taste
  • 1 garlic head, roasted
  • Cornmeal for dusting
  • 2 cups grated fontina cheese
  • 1 Tbs. fresh rosemary leaves
  • pizza dough (make some from a recipe or buy some pre-made)

Directions:

Preheat an oven to 425ºF.

In a bowl, stir together the potatoes and 1 to 2 Tbs. olive oil to coat. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast until tender and golden, 18 to 22 minutes.

Squeeze the pulp from the roasted garlic cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.

Increase the oven temperature to 450ºF. Preheat a pizza stone in the oven according to the manufacturer’s instructions.

On a floured work surface, roll out the pizza dough into a 10-inch round. Transfer to a cornmeal-dusted pizza peel. Top the dough with the roasted garlic oil, cheese, potatoes and rosemary.

Carefully slide the pizza onto the preheated stone. Bake until the crust is browned and the cheese is melted, 15 to 20 minutes.

Using the pizza peel, transfer the pizza to a cutting board and drizzle with olive oil. Cut into slices and serve immediately. Serves 4.

Parmesan Penne

By on February 3, 2011 in Recipes

Ingredients:

  • 1 pound of penne pasta
  • 1 cup shredded parmesan
  • 2 tbs olive oil
  • 1/4 cup chopped basil
  • salt
  • pepper
  • red pepper flakes

Directions:

Cook the pasta until al-dente (either follow directions on box of pasta or taste test frequently).  While the pasta is cooking, prepare a bowl that can hold the pasta and other ingredients. Add the parmesan, olive oil, basil, salt, pepper, and red pepper flakes into the bowl. Once the pasta is ready, pour it over the other ingredients. Mix. Enjoy!

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