Chicken Parmesan | gianna1.com

Chicken Parmesan with spaghetti

Chicken Parmesan with spaghetti

Chicken Parmesan

Prepare chicken cutlets for baking (see recipe – Fried chicken cutlets)

Prepare marinara sauce (see recipe)

Shred 1 lb mozzarella

½ cup parmesan cheese

Directions:

In large baking pan (13X9 inches), pour enough marinara sauce to cover bottom of baking pan.

Top all pieces with marinara sauce, making sure that they are completely covered. Top with shredded mozzarella and grated parmesan cheese.

Cover with aluminum foil. Place in hot 375 degree oven for approximately 25 minutes.

Carefully remove foil – making sure the mozzarella does not come off with the foil.

Serve with salad or with spaghetti and marinara sauce, vegetable OR you can put on hero/sub.

Enjoy and bon Appetito

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

*if you don't have a large processor, you can use a blender.

Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.