I'm doing my best to strive in my wifely duties lately while working the crazy hours that I do. Most nights, I'm not home to make dinner and I have to admit, that is one thing I really miss about having a 9-5. There was nothing I enjoyed more than coming home after a long day at work than pouring myself a glass of wine and spending a little quality time in my kitchen. I still get to enjoy nights like this a couple times a week but I've found that now that I am not able to cook as much during the week, I need to find meals that can last a couple days for the hubs to enjoy on those nights when I'm not around. Not that he isn't self-sufficient. He absolutely is. I think he just got very pampered the last few years when it comes to his dinners and he misses that. So, while he is paying the bills, I'll do my best to oblige and ensure that he still gets delicious home-cooked dinners as many nights as possible. One way I am able to accomplish this is by making one of his favorite dishes last.
The last few weeks he's been requesting Chicken Parmesan. I have to admit, this isn't one of my favorite dishes and after each request for it, I'd try to find something else that he would be just as happy with. But when I wasn't going to be home really at all to make dinner a couple weeks ago, I gave in and made him chicken pram. Clearly chicken pram can be incredibly easy- a jar of good tomato sauce, some chicken cutlets, and some bread crumbs. But that is just not how I roll so I turned to one of my bff's, Miss Martha Stewart, and made it a little more special with her recipe for easy homemade chunky tomato sauce.
Easy Chunky Tomato Sauce
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, chopped
salt and pepper
2 28 oz cans diced tomatoes
1/2 tsp dried thyme or Italian seasoning
Heat oil in a saucepan over medium high heat. Add onion, garlic, salt, and pepper, and cook until softened, about 5 minutes. Add tomatoes with their juice and thyme. Simmer, stirring occasionally, until sauce has thickened, 20-25 minutes.
3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets
salt and pepper
1 large egg, lightly beaten
2 cups Chunky Tomato Sauce, recipe to follow
1/4 cup olive oil
6 ounces mozzarella cheese, cut into eight 1/4-inch-thick slices
Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with salt and pepper. Dip chicken in beaten egg then dredge through breadcrumb mixture, turning to coat both sides.
Heat oil in a large skillet. Cook chicken in skillet until golden brown on both sides. Spread tomato sauce on bottom of a baking dish and place browned chicken cutlets on sauce. Top each cutlet with slice of mozzarella cheese. Broil about 4 inches from heat source until cheese is melted and lightly browned in spots, about 5 minutes. Serve immediately over pasta.
Recipes adapted from Martha Stewart.com