Here’s a good chicken recipe and, better yet, you probably have almost everything you need to make it in the pantry.
Parmesan Chicken
4 boneless, skinless chicken breasts 1 cup all-purpose flour 2 large eggs 1 cup grated Parmesan cheese 1 cup panko breadcrumbs 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp black pepper 1/4 cup olive oil 1 cup marinara sauce 1 cup shredded mozzarella cheese Fresh parsley, chopped (for garnish) Preheat your oven to 375. Lightly grease a baking dish with cooking spray or a small amount of oil.
Place the flour in a shallow dish. In a second shallow dish, beat the eggs. In a third shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the Parmesan breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure they stick well.
Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 2-3 minutes on each side, or until golden brown. The chicken will not be fully cooked at this stage.
Transfer the partially cooked chicken breasts to the prepared baking dish. Spoon marinara sauce evenly over each piece of chicken, then top with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165.
Garnish with chopped fresh parsley before serving.
—kwc— If we have a fall, and it’s not looking good right now, here’s a good sauce to make for pasta with Roma tomatoes since tomato season will be over by then. Roma tomatoes have less juice and more “meat” and are perfect for roasting.
Roasted Tomato Sauce
3 pounds Roma tomatoes, halved 1 yellow onion, halved and sliced into 1/4-inch half moons 6 large garlic cloves 2 carrots, peeled and cut into large pieces 2 tsp Italian seasoning 1/2 tsp red pepper flakes or Aleppo pepper, plus more to your liking Kosher salt Black pepper Extra virgin olive oil Preheat your oven to 450. To a large sheet pan (or two medium ones), add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, red pepper flakes, and a big dash of salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer and the tomatoes are cut side down.
Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.
Remove from the heat and set aside to cool briefly. If you like, use a pair of tongs to remove the tomato skins and discard (sometimes I just leave the skin on for texture when I want a chunkier sauce).
Transfer the tomatoes and their juices and the vegetables to the large bowl of a food processor fitted with a blade. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier tomato sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.
—kwc— And now, since it’s still in the 90s, here’s a more realistic fall recipe for Texas called:
Summer Pasta Salad For the Pasta Salad
1/2 pound short pasta (like shells, rigatoni or bowtie) Kosher salt 1 zucchini, thinly sliced 1 cup fresh corn kernels (from 1 large ear of corn) 1/2 to 1 tsp chili flakes 1 cup cherry tomatoes, halved 1/2 cup shaved parmesan, plus more to your liking For the Basil Vinaigrette
2 cups packed fresh basil leaves 1 medium shallot, roughly chopped 1 large garlic clove 1 lime, juiced 2 Tbsp white wine vinegar Extra-virgin olive oil (about 1/2 cup) 1/2 teaspoon red pepper flakes Kosher salt Bring a large pot of water to a boil, then season with a big pinch of salt. Set a bowl of ice water nearby (for blanching the basil).
Boil the pasta to al dente according to the package instructions, then drain Into the pasta water, add the basil leaves until just wilted, about 10 seconds, then immediately transfer to the ice water. Wring dry, then add to a blender or food processor along with the shallot, garlic, lime, white wine vinegar, olive oil, red pepper flakes, and a pinch of salt. Blend until smooth.
Heat a cast iron skillet over medium-high. Coat in a thin layer of olive oil (about 2 tablespoons). When the oil shimmers, arrange the zucchini in one single layer and season with a big pinch of salt. Cook until golden brown and even charred some on one side, then flip and cook until golden on the second side.
Push the zucchini to one side of the pan and add the corn kernels, another pinch of salt, and the chili flakes. Toss the corn until just charred, then remove the pan from the heat.
Add the basil vinaigrette to a large mixing bowl, along with the drained pasta, zucchini, corn kernels, and fresh cherry tomatoes. Toss to coat. Taste and adjust the seasoning, adding more salt or chili flakes to your liking.
Cover and set in the fridge to cool for at least 30 minutes. When you’re ready to serve, transfer the pasta salad to a serving bowl or platter and finish with the shaved Parmesan cheese.
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