While "cranberry gastrique" sounds "cosmo culinary chic," as you so eloquently put it, its really just a relatively simple cranberry sauce, although it will not come out in cylindrical form. To be honest, I find myself cooking more towards the "comfy" side of things. It could be partly because its winter, but lately soups, chilis and stews are really what I'm craving. That and my chicken parmesan. Conveniently, chicken parmesan was what was requested by my lovely hubby for Valentine's Day, and don't worry, I offered to cook.
I should add that the hubs was almost named Johnny Valentine. Why, you ask? Because his birthday is on Valentine's Day. God bless his mother for switching out the Valentine for his father's name. Although it would have been hilarious, I don't think I would have married a Johnny Valentine. Can you imagine? Mr. & Mrs. Johnny Valentine? I just threw-up a little.
Alright, let's settle our stomachs so we can move on to the good stuff! My chicken parmesan is so loved by John because a) his Italian-American heritage gives him a great appreciation for anything smothered in "gravy" (marinara) and melty mozzerella and b) because my chicken parmesan has two beautiful secret ingredients. And because I love you, Mom (and all you readers out there), I will share those two ingredients with you: prosciutto and ricotta.
Happy Valentine's Day!
chicken parmesan
2 boneless, skinless chicken breasts
3/4 cup panko Japanese breadcrumbs
2 tsp. Italian herb blend (such as McCormick's)
2 cloves garlic, minced
1/2 cup grated parmesan cheese
1 egg
1 cup flour
1/2 cup ricotta
1 tsp. Italian herb blend
1 clove garlic, minced
2 thin slices prosciutto
1/2 cup shredded sharp provolone
1/2 cup shredded mozzarella
1 jar of your favorite marinara sauce (feeling ambitious? make your own)
salt & pepper
extra-virgin olive oil
cooking spray
Heat 1-1/2 tbsp. olive oil in a skillet, over medium heat. Add the garlic, cook until fragrant and starting to brown slightly. Add the panko, 2 tsp. Italian herb blend and salt & pepper, stir so that the olive oil gets distributed in the bread crumbs. Toast the breadcrumbs in the pan, stirring occasionally, until they are lightly browned through out. Place toasted breadcrumbs in a wide shallow bowl and put in the freezer to cool.
Pound out the chicken breasts to about a 1/2-inch thickness. In another shallow bowl place flour and season with a little salt & pepper. In a third shallow bowl, beat the egg and about 1 tbsp. cold water together. Remove the breadcrumbs from the freezer and stir in the 1/2 cup parmesan cheese. (Make sure the breadcrumbs are cool enough, so they don't melt the cheese.)
Heat about 3 tbsp. olive oil in a large skillet over medium-high heat. Working one at a time, coat the chicken in the flour, shake off excess. Then dip in the egg, then coat in the breadcrumb mixture. Put the chicken in the hot pan and cook until golden brown and nearly done.
While the chicken is cooking, in a small bowl combine the ricotta, 1 tsp. Italian herb blend, 1 clove garlic, and salt & pepper.
Transfer the chicken to a baking sheet sprayed with cooking spray. Lay on the top of each chicken breast 1 slice of prosciutto. Divide the ricotta cheese mixture between the two chicken breasts and carefully spread the ricotta over the prosciutto. Top each chicken breast with shredded provolone and mozzarella. Broil on high until the cheese is melted and starting to brown.
Heat the marinara in a microwave safe dish.
Transfer chicken to plates, top with marinara and serve with your favorite pasta shape.
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