Chicken Parmesan Recipe

We really like baking the chicken on top of sauce. Some, however, think this makes the breading mushy. Our way around this is to bake the breaded chicken on a bed of sauce, but then to only add about a tablespoon to the top of the chicken. This way, the breading remains crisp, but you still get the extra flavors of the chicken baking on top of the sauce.

You Will Need

For chicken

• 4 chicken breasts (about 1 1/2 pounds)
• 1 cup (140 grams) all purpose flour
• 1 cup (210 grams) dried breadcrumbs
• 1/2 cup (16 grams) finely grated parmesan cheese
• 2 eggs
• 2 tablespoons milk
• Salt and freshly ground black pepper

For Assembly

• 4 cups (709 to 946 grams) marinara sauce, warmed (some sauce will be leftover for serving)
• 1/2 cup (16 grams) finely grated parmesan cheese
• 1/2 bunch fresh basil leaves
• 4 thin slices provolone cheese
• 1/3 cup (79 ml) canola or vegetable oil

Directions

1. Heat oven to 350 degrees F (177C).

Prepare Chicken Breasts

1. Place a chicken breast onto cutting board then lay a sheet of wax paper, parchment paper or plastic wrap over it.
2. Pound the chicken breast with a flat meat mallet (you can also use a rolling pin or heavy bottomed pan), until it is about 1/2-inch thick. Repeat with three remaining chicken breasts. Lightly season both sides of each chicken breast with salt and pepper.

Prepare Breading Station

1. You will need three shallow dishes -- we like to use round cake pans or pie dishes. Add flour and a generous pinch of salt to the first and mix well with a fork. Crack both eggs into the second dish then add milk. Use a fork to beat until frothy. Then, add breadcrumbs, 1/2 cup of parmesan cheese and another generous pinch of salt and pepper to the third dish and use a fork to mix well.
2. Have a clean plate or small baking sheet ready -- this is where the breaded chicken can be placed before frying.
3. Now bread chicken breasts: dredge chicken in seasoned flour, and then dip them in the egg wash to coat completely, allowing excess to drip of the chicken and back into the dish. Finally, dredge chicken in the breadcrumbs. Place breaded chicken onto clean plate or baking sheet.

Cook Chicken

1. Prepare a small baking sheet or large plate covered with a few paper towels. This will be where you place the browned chicken so excess oil is absorbed.
2. To brown the chicken you will need a skillet large enough so that all four chicken breasts can nestle into the pan comfortably. If you do not have a pan large enough, use a medium pan and cook the chicken, two breasts at a time. Add enough oil to the pan so that when the chicken is added, it sizzles around the chicken.
3. Heat the oil over medium heat in skillet. Once the oil is hot (the oil will look shimmery) add the chicken and fry 3 to 4 minutes on each side or until golden brown and crisp.
4. Once done, place chicken onto a bed of paper towels to absorb excess oil.

Assemble and Bake

1. Ladle enough marinara sauce to coat the bottom of a 9x13 inch baking dish. Then, arrange chicken on top of sauce.
2. Add a generous tablespoon of sauce on top of each chicken breast then top the sauce with a few basil leaves. Finally, divide a 1/2 cup of finely grated parmesan cheese between the chicken breasts and finish with a slice of provolone cheese on each.
3. Bake chicken, uncovered, for 15 to 20 minutes until the cheese begins to brown and an instant read thermometer reads 165 degrees F (74 degrees C).

Serve with pasta, additional sauce, vegetables or a sandwich roll.
Source: http://www.inspiredtaste.net/22178/chicken-parmesan-recipe/

Chocolate Chip Cheesecake

For the crust
1 1/2 cups graham cracker crumbs (10 crackers: 1 bag)
6 tablespoons unsalted butter, melted
For the filling
32 ounces (4 blocks) low fat cream cheese at room temperature
1 1/2 cups sugar
4 whole extra-large eggs, at room temperature
1/4 cup sour cream, low fat
1 1/2 teaspoons pure vanilla extract
1 cup mini chocolate chips
For the ganache
1/2 cup heavy cream
3/4 cup chocolate chips (milk chocolate or semi sweet)
Directions
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers and melted butter in a bowl until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and vanilla. Fold in the chocolate chips. Pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes (DO NOT open the oven door when you lower the temperature. Trust you oven, and KNOW that your cheesecake is not burning after 15 minutes). Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
*Lowering the temperature and letting it cook for a little longer allows it to cook all the way through without browning it or making too many cracks in the top. Turning off the oven and letting the cake sit inside with the door cracked is a great trick to continue cooking it, but it won’t brown or burn.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.To make the topping, heat the heavy cream and chocolate chips in a double boiler over low heat. Once the chocolate has melted and is stirred in, remove the bowl from the heat and let it cool. Allow it too cool to room temperature. It will thicken as it cools. But you will still be able to pour it onto the cheesecake. Carefully pour the ganache into the middle of the cheesecake and spread it to the outside, leaving about 1/4 of an inch space from the edge. Refrigerate until ready to serve.
I cut a piece of the cheesecake for its ‘photoshoot’ about an hour before church on Valentine’s night. As I was taking pictures I thought it would be great to have a picture of a bite of the cheesecake. And then another bite, and another, and oh crap, I ate the entire slice. And then I proceeded to eat more. I literally ate about 1/8 of the entire cake by the time it was all over. It was good stuff!
Source: http://www.fatgirltrappedinaskinnybody.com/2010/02/chocolate-chip-cheesecake/