Parmesan cheese

Chicken parmesan

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chicken_parmesan
Cheese, especially parmesan cheese (read here other news) adds a little touch of flavor to just about every meal. It spices up chicken, beef, or pork.

To make chicken parmesan, you need 4 skinless, boneless chicken breasts, salt, black pepper, 2 eggs, 4 cups bread crumbs, 3/4 cup grated Parmesan cheese, 2 tablespoons all-purpose flour, 1 cup olive oil, 1/2 cup tomato sauce, 1/4 cup fresh mozzarella, cut into cubes, 1/4 cup chopped fresh basil, 1/2 cup grated provolone cheese, and 1 tablespoon olive oil.

Preheat oven to 450 degrees F. Put chicken breasts between two sheets of heavy plastic on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to pieces ½ inch thick; season with salt and pepper. Next beat eggs and set aside. Then mix bread crumbs and 1/2 cup Parmesan in a separate bowl and set aside. Sift flour and sprinkle over chicken breasts, evenly coating both sides. Dip in beaten eggs and transfer to breadcrumb mixture, pressing the crumbs into both sides.

Repeat for each breast and set aside for about 15 minutes. Heat olive oil in a large skillet over a medium flame and cook chicken until golden for about 2 minutes on either side.

Place chicken in a baking dish and top with about 1/3 cup of tomato sauce. Then layer each breast with mozzarella, basil, and provolone. Sprinkle about 2 tablespoons of Parmesan cheese and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes.

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Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese

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fettuccine_alfredo_with_chicken
For a meal with a taste of Italian try Fettuccine Alfredo (read here other news). This is a dish to which one can add a variety of meats or seafood such as chicken and shrimp.

The recipe requires 12 ounces dried fettuccine,3 tablespoons butter, 12 ounces skinless, boneless chicken breast, cut into bite-size pieces, 2 large red or yellowbell peppers, cut into bit-size strips, 3 cloves garlic, minced, 1 1/4 cups heavy whipping cream,1/2 teaspoon salt,1/8 teaspoon black pepper 2/3 cup grated Parmesan cheese, and Fresh basil.

To prepare, first cook the fettuccine in a large pot and according to directions on the package, then drain and return to the pot and cover to keep warm. You can add a few teaspoons of vegetable or olive oil t the salted water to prevent pasta from sticking together.

Next melt butter over medium flame in a large skillet and add chicken. Cook for 3 to 4 minutes or until cooked through and no pink remains. Remove the chicken from the pot with a slotted spoon.

Add bell peppers to pan and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Then add whipping cream, salt, and black pepper and bring to a boil.

Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken. Add the cooked fettuccine to the pan, stir gently and serve with additional Parmesan cheese and fresh basil.

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Ravioli, magnific italian food

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ravioli
To make the pasta use 6 cups all-purpose flour, 6 eggs, 3/4 cup water, and 2 teaspoons olive oil.

For the sauce use 1 can crushed tomatoes, 1 cup tomato puree, 1/2 cup grated Parmesan cheese, 1/3 cup water, 1/3 cup tomato paste, 3 tablespoons sugar, 2 tablespoons minced basil, 1 tablespoon minced parsley, 1 tablespoon minced oregano, 1 garlic clove, minced, salt, and 1/4 teaspoon pepper.

For the filling use 1 carton of ricotta cheese, 2 cups shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 1 egg, lightly beaten, 2 teaspoons minced basil, 1 teaspoon minced parsley, 1 teaspoon minced oregano, 1/4 teaspoon garlic powder, salt and pepper.

Place flour in a large bowl, make a well in the center and add beaten eggs, water and oil. Stir to form a ball. Turn onto a floured surface and knead until smooth and elastic. Cover and let rest for 30 minutes.

In a pot combine the sauce ingredients. Bring to a boil. Lower heat and cover and simmer for 1 hour, stirring occasionally. In a bowl, combine the filling ingredients and refrigerate until ready for use.

Divide pasta dough into fourths, place teaspoonfuls of filling 1 inch apart over half of pasta sheet. Brush around filling with water, ffold sheet and press down to seal. Cut into squares with a pastry wheel.

Boil salted water and add ravioli. Simmer and cook until ravioli float to the top and are tender. Drain. Cover with sauce and serve.

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