Red Sauce - Emeril Lagasse, Chicken Parm - Everyday Food

My hiatus is over :)

Basic Red Sauce - Emeril (foodnetwork.com)

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped yellow onions (1 medium yellow onion)
• 1/2 teaspoon minced garlic (2 cloves of garlic)
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
  
• 1/8 teaspoon ground black pepper
• 1 (28-ounce) can whole peeled tomatoes
• 1 (15-ounce) can tomato sauce
• 4 1/2 teaspoons tomato paste
• 1 cup water
• 1/2 teaspoon sugar

Directions

In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.
Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.


Chicken Parm- Everyday Food

Ingredients

• 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
• 1/2 cup plain breadcrumbs
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds fresh mozzarella cheese, sliced thin

Directions

1. Working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.
2. In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the bread-crumb mixture. Repeat the process with the remaining pieces of chicken.
3. Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil to the pan as needed.
4. Preheat the oven to 400 degrees Fahrenheit. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.

I decided, for some reason, I needed to learn how to make red sauce. I think what I liked most about making it was that I knew exactly what was in it and it tasted really fresh. I substituted dry basil for fresh, I should have added more. I also would add more garlic; I also really love the taste of basil and garlic. This sauce is really simple, there aren't any crazy flavors but I would definitely recommend it.

I haven't made chicken parm in forever. I figured if I was making sauce, I should make a whole dish! The breading in this recipe is really light; I don't like my chicken heavily breaded and this breading is just enough to cover and flavor the chicken. If you prefer a heavier breading, use the flouring technique of: chicken in flour, dip in egg, and then place in bread crumbs. I served it with spaghetti but really you could use any pasta.

Sunday Dinners are back! Happy cooking :)