Unfortunately, something does have to give, and right now I think I'm on a rotation of decreasing the amount of sleep, exercise, and delicious food I get. So there will perhaps be fewer posts until November.
That being said, this time of year is also wonderful. The weather is finally getting cooler, which means we can open our windows to let the breeze in and entertain the cats with the sights, sounds, and smells of the outdoors. It also means we have a cheaper power bill, which is nice.
Fall is also good cooking weather. I realize that most of the time we are cooking inside and the weather does not affect us, but when it's beginning to get cold out, it's time for comfort food, beginning with a lovely version of a classic.
Chicken Parmesan
4 chicken breast cutlets
3/4 cup breadcrumbs
1 tbsp dried oregano
1 tbsp dried basil
1 tsp dried thyme
2 tsp kosher salt
1 tsp ground black pepper
3 tbsp olive oil
2 cups tomato sauce (here's a great homemade version)
4 oz fresh mozzarella, thinly sliced
2 tbsp grated Parmesan
Preheat the oven to 500 degrees F.
Combine the oregano, basil, thyme, salt, pepper, and breadcrumbs in a bowl or shallow dish. Coat the chicken breasts with the mixture, patting each breast firmly to seal.
Heat the olive oil in a large oven-proof skillet, like a cast-iron skillet, over medium-high heat. Arrange the chicken breasts in the pan so that they are not touching, if possible. Cook just until the coating turns brown, about 3 minutes per side. Remove skillet from heat.
Pour the tomato sauce over and around the chicken. Sprinkle with Parmesan and cover each breast with the slices of mozzarella. Cover with foil and bake 10 minutes. Remove foil and bake an additional 5-10 minutes, or until the cheese is melted.
Serve warm over pasta and garnish with fresh parsley or a basil leaf.
