Meat and Main Courses

Brought to you by Old Mill Country Store

ROLLED CHICKEN PARMESAN - Submitted by Sid Breckenridge

MARINARA SAUCE

INGREDIENTS

• 1 medium sweet onion, diced • 4 cloves of garlic, minced • 2 Tbs olive oil • 1 cup red wine (cabernet or merlot) • 1 28-oz can of whole plum tomatoes • 1 28-oz can of crushed tomatoes • 1 sprig of fresh basil • 1 Tbs dried oregano • ½ Tbs chili fl akes • 1 Tbs honey • Salt and pepper to taste

DIRECTIONS

1. On medium heat, sauté onions in oil until caramelized. 2. Add garlic, chili fl akes, oregano and sauté for 1 minute. 3. Deglaze the pan with red wine and reduce the liquid by half. 4. Puree tomatoes in a blender and add to sauteed mixture. 5. Add basil sprig and honey then simmer for 2 hours on low heat, stirring occasionally. 6. Season with salt and pepper to taste and remove basil sprig.

ROLLED CHICKEN PARMESAN INGREDIENTS

• 2 large boneless chicken breasts • 1 cup grated parmesan cheese • 1 8-oz package of fresh mozzarella • 2 sprigs of fresh basil • 1 8-oz container of Panko bread crumbs • 1 egg • ½ stick of salted butter • 1 tsp salt

DIRECTIONS

1. Butterfl y the chicken with a sharp knife. Laying it open, pound the chicken to an even thickness with a meat hammer (about ½ inch thick). 2. Spread marinara sauce on the butterfl ied chicken breast. Sprinkle 1/3 cup Parmesan cheese and the entire package of mozzarella over marinara sauce. Lay the basil leaves on top of the mozzarella. 3. Roll the chicken breast into a log and refrigerate for 20 minutes. 4. Mix Panko bread crumbs and 2/3 cup Parmesan together. Coat rolled chicken breast with mixture. 5. Cut thin slices of ½ stick of salted butter and place as an even layer on top of chicken. 6. Bake at 375 degrees until a golden-brown crust forms and internal temperature reaches 165 degrees. 7. Slice into 1-inch-thick rounds, serve, and enjoy with sauce. Add a choice of pasta and/or salad if desired.