If you have ever tried to make risotto you know it is a long process. Typically, you must constantly stir the rice while it absorbs all the liquid of your broth – which could take 30-45 minutes. I don’t know about you, but I cannot stand in the kitchen for 45 minutes, STIRRING CONSTANTLY! Who has time for that? NOT ME. After testing Cook’s Illustrated’s version of “Almost Hands-Free Risotto,” I can assure you, this process is much easier. You still need patience, but it is not as labor-intensive. Leeks are a great risotto accompaniment. You do not have to add the chicken to this dish. Leave out the chicken…
-
-
Chicken Parmesan
You will need: Panko bread crumbs, olive oil, Italian seasonings of your choice, chicken cutlets, eggs, flour, marinara sauce, fresh basil leaves, mozzarella cheese, salt and pepper. Spread panko bread crumbs onto a sheet pan. Sprinkle bread crumbs with your favorite Italian seasonings (I like oregano, basil and thyme), finally sprinkle on salt and pepper. Drizzle olive oil over the bread crumbs and using your fingers just mix up the oil, to lightly coat the bread crumbs. Spread the bread crumbs back out onto the same sheet pan and roast them at 350º for about 8 minutes. Remove from oven and allow them to cool. Meanwhile, take the chicken cutlets…
