Monday, April 18, 2011

Crunchy Italian Chicken with Tomato and Red Pepper "Gravy"

Was anyone else addicted to the food Carmella cooked for Tony during the heyday of The Sopranos?

Ziti, braciole, eggplant parm, and an endless variety of pasta dishes were featured in the kitchen or at the family table - usually accompanied by Sunday gravy.

For the longest time I never understood why anyone would want to dump gravy all over pasta dishes - not knowing gravy is another word for tomato sauce.

But when I discovered the truth, I began calling red sauce Sunday gravy - because I'm unusual that way.

And quirky ;)

So, with last night being, Sunday, I decided to put together a dish that would feature a Sunday kind of sauce - and this is what I came up with.















It was flavourful, light, and filled with nutrients. Best of all, the simple sauce is also really good on a side of pasta. Sprinkle a little parm and you've got a Sunday dinner Carmella would surely approve of!

I hope you enjoy...

Crunchy Italian Chicken with Tomato and Red Pepper Gravy
For printable recipe click here

Ingredients
  • 4 boneless skinless chicken breasts
  • juice of half a lemon
  • 1 Tbsp extra virgin olive oil
  • 1/4 cup chicken broth
  • 1 cup panko breadcrumbs seasoned with 1/2 tsp dried parsley, oregano, basil, thyme, pepper, and 1 tsp garlic
  • 1/4 cup shredded asiago cheese
For the Sauce
  • 1 tsp extra virgin olive oil
  • 1/2 diced onion
  • 2 diced ripe tomatoes
  • 1/2 diced red pepper
  • 1 clove minced garlic
  • 1/4 cup chicken stock
  • 1 Tbsp balsamic vinegar
Directions
  1. Mix the lemon juice, olive oil, and chicken stock together until it makes an emulsified marinade
  2. Marinate the chicken 30-60 minutes or longer.
  3. Mix the panko breadcrumbs with the dried herbs and asiago cheese and put in a shallow dish or pie plate
  4. Remove chicken from marinade and coat well with panko.
  5. Transfer to a cooking sheet sprayed with cooking spray.
  6. Bake in a 350 oven for 45-60 minutes
For the Sauce
  1. Saute the onions in olive oil until just beginning to turn translucent.
  2. Add the tomatoes and red pepper and continue to saute over medium heat until red pepper is soft.
  3. Add chicken stock, balsamic vinegar, and garlic and continue to saute for another minute or two to let the stock and vinegar reduce a bit.
  4. Cool slightly and puree in a blender.
Happy Monday all!

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