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Chicken Romano

March 8th, 2020 Posted in Chicken, Main Dishes Tags: Cheese, Chicken, Italian

3 TBL seasoned Panko bread crumbs
3 TBL grated Romano cheese
4 thin-sliced boneless skinless chicken cutlets
1 TBL olive oil, divided
1 (14.5 ounces) can diced tomatoes with Italian herbs, liquid reserved
2 cloves garlic, peeled and crushed
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
3 TBL coarsley chopped fresh basil leaves
1/2 tsp sugar

Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.

Heat 1 1/2 tsp oil in 12-inch nonstick skillet over medium heat. Add half of the chicken and cook until golden and cooked through, 2-4 minutes each side. Transfer to plate; cover and keep warm. Repeat

Add drained tomatoes, garlic, vinegar, red pepper, 1/3 cup of tomato liquid and sugar. Cook 2 minutes, stirring occasionally until slightly thickened.

Remove from heat, stir in basil. Spoon sauce over cutlets and serve.

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Beef Meatballs with Parmesan

February 18th, 2012 Posted in Appetizers, Beef, Main Dishes Tags: Italian, Meatballs, Parmesan Cheese

1.5 lbs lean ground beef

4 pinches freshly grated nutmeg

1/2 cup freshly grated Parmesan cheese

4 Tbl snipped fresh parsley

4 Tbl extra virgin olive oil

Salt and Freshly ground pepper to taste

~Put beef into bowl and season with salt and pepper

~Add nutmeg, Parmesan cheese and parsley

~Knead the ingredients together with your hands until thoroughly mixed

~Shape the meat mixture into balls the size of a walnut by rolling a small amount of the mixture between your palms to form each one. (To make forming the balls easier, dip your hands into cold water before you begin to shape each ball)

~Heat 2 Tbl olive oil in large nonstick frying pan over medium heat

~Arrange half the meatballs in the pan and cook until golden brown about 5 minutes. Every now and again, move the pan around in a smooth, circular motion so that the balls will turn to cook on all sides without danger of breaking.

~Remove the meatballs to a serving plate.

~Add remaining 2 Tbl oil to the frying pan and repeat with remaining meatballs

~Serve hot or may be added to spaghetti sauce

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Stuffed Manicotti

December 20th, 2011 Posted in Beef, Casseroles, Main Dishes, Pasta Tags: Guest, Italian, Pasta, Prepare Ahead

1 lb ground beef

1/2 cup chopped onion

1 lg clove garlic, chopped

2 60z cans tomato paste

2 cups water

2 Tbl parsley

1 Tbl basil

1 1/2 tsp salt

Pepper

1 1/2 lbs ricotta cheese

2/3 cup Parmesan cheese

2 eggs

1/4 cup chopped fresh parsley

1/2 tsp salt

8 manicotti shells, uncooked

1/2 cup Parmesan cheese

~Preheat oven to 350

~In large skillet brown meat, drain, return to pan

~Add onion, garlic, tomato paste, water, parsley, basil, 1 1/2 tsp salt and dash pepper to hamburger. Simmer uncovered approximately 30 minutes, stirring occasionally

~Meanwhile, combine ricotta, 2/3 c Parmesan, eggs, fresh parsley, 1/2 tsp salt and dash of pepper – set aside

~Cook manicotti shells according to package directions, drain and rinse with cold water

~Lightly grease a 12 x 7 x 2 dish

~Pour half of the meat mixture in the bottom of prepared pan

~Stuff manicotti shells with cheese mixture

~Place in pan

~Top with remaining sauce

~Sprinkle with 1/2 cup Parmesan cheese

~Bake for 30 – 35 minutes

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