All of my cases seem to hit the same point in litigation at the same time. For a solid 8 months, all I did was serve and answer discovery requests. Now, thankfully that is over, and I've moved into the deposition phase. I had two deps last week, one today and I leave tomorrow for South Carolina for yet another. Later this month, it's off to Santa Barbara, L.A., Beantown and NYC for more depositional fun.
At any rate, all this question-asking and cross-examinationing really works up an appetite. I decided to try a hearty chicken parmesan recipe from Mario Batali. Normally, I am not a fan of anything that pairs chicken and cheese. However, this was really delicious, even if it took awhile. I skipped his sauce recipe and made my own Quick Chunky Veggie Pasta Sauce!
Serves 4 (we heart leftovers!)
4 chicken breasts
1 egg, beaten
1 recipe Chunky Veggie Pasta Sauce (see blog entry)
1/4 c. Parmesan, grated
1/4 c. Pecorino Romano, grated
1/2 c. mozzarella cheese, grated (bonus points for fresh mozz, sliced)
Preheat oven to 350.
Place chicken breasts between two sheets of plastic wrap
Pound to 1/3- 1/2 inch thickness with a meat mallet or rolling pin (beat that meat!)
Season chicken breasts LIGHTLY with salt and pepper
Heat small amount of oil over medium-high heat in a large non-stick skillet
Dip each chicken breast in egg, then coat in breadcrumbs
Cook 2 chicken breasts in the oil for 2 minutes on each side
Repeat with the remaining two breasts
**NOTE** Chicken will NOT be cooked through. This is OK. I swear I wouldn't give you salmonella, at least not on purpose.
Spread 1/3 of the sauce in the bottom of a glass 9x13 baking dish. If you're lazy, you could use jarred marinara, but this won't be as good.
Place chicken breasts on top of the sauce
Top with the remaining sauce
Top with the cheeses - mozz first, then pecorino/parm combo
Bake for 20 minutes, make a nice little green salad (pasta would be too much), open that vino, and prepare yourself for the cheesy goodness.
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