Recipe Wednesday: Chicken Parm on the Grill

A year and a half ago, you may recall that I posted a simple baked chicken parm recipe. We like our poultry here at the Farm, and probably have chicken twice a week along with pasta and sauce, steaks, fish, and pork chops. We never starve, even though I'm technically a starving artist. Take that as you will.

In that post, I mentioned that I've done chicken parm on the ol' grill, putting foil on the grate and letting Jen do up the fixings on the chicken; mainly tenderizing and dipping the chicken in beaten egg and coating it with bread crumbs. Seven minutes a side on high, and it's cooked through in a third of an hour.

About two weeks ago, I discovered a different way on Facebook (perhaps you've seen the video), and I decided to give it a try.

In a word, it's delish.

I started with two pieces of Pam-drenched foil before I cut and arranged summer squash slices; I would have used sliced zucchini, but I don't have any ready from the garden, and I used the zucchini I had bought on the Fourth of July with steak. I seasoned the squash with olive oil, salt, pepper, and a little Italian seasoning to give it a little kick.

After that, I opened my chicken breasts. We've been using the Purdue Perfect Portions lately, so I don't even have to tenderize or trim it. Place the chicken atop the squash, then apply salt and pepper.

Then you add your marinara on top of that.

You can use whatever sauce you want. If you want to use store bought sauce out of a jar, have at it. I prefer to make my own, as I have said before. I ladle the thick gravy onto the chicken, then top it with cheese. I didn't have any provolone on hand, so I just used shredded mozzarella. Then I wrap it all up and set it aside.

I'll then prep my pasta. On this particular day, I just used spaghetti, but I'm sure this will work with angel hair, penne, farfalle, or rigatoni. Your choice. I only made half a pound for the two of us, and that may have been too much. I salt my water to get it boiling faster.

While the water is heating up, I light the grill and wait five minutes to allow it time to heat up. Once ready, I turn the heat to its absolute lowest--you don't want to scorch the squash!--and toss the chicken parm packets on.

With this particular recipe, I don't flip the packets. I keep it on the squash side for 18-20 minutes, and in that time, the chicken will be cooked through. Remove from the heat and let it rest; those foil packets will be hot.

And obviously stir your pasta. Drain, and serve as close to immediately as you can. If you need to wait, drizzle olive oil over it and stir it in.

We added a little grated parmesan and romano cheese to ours, and tucked right in.

Jen loved it, so I have permission to make this again. I definitely will, and will use zucchini.

Bon appetit.

www.seansweeneyauthor.com

Check out this balsamic chicken and veggies dish

It's been a while since I've blogged, and since no one really wants to hear how I'm struggling a little with the current WIP as of late, I'm going to write about food instead.

One of my high school contemporaries--and in a Six Degrees of Separation angle, the mother of one of my wife's math students--had posted a recipe for One Pan Balsamic Chicken from Tasty on Facebook over the weekend, and it was so mouth-watering that I needed to try it. My mom also posted it, so that must have been a sign. I made it Thursday, and I altered the directions a little. Instead of one pan, I used two to keep everything relatively warm.

Doesn't this look fantastic?

Here's what you'll need:

As many chicken breasts that you and your family will eat, tenderized and sliced into no more than 1 1/2-inch wide lengths
An 8-ounce package of mushroom slices
Green Beans, between a quarter of a pound and half a pound
A cup of grape tomatoes, halved the long way
Salt and pepper to taste
Olive oil
1/4 cup Italian dressing
1-2 tablespoons of honey
3 tablespoons Balsamic vinaigrette

In the first frying pan, coat with olive oil and toss in your mushrooms, cooking them down on high for a few minutes, stirring and tossing. They should go from their pale gray coloring to a darker shade of sandalwood. Add your green beans to this, turn the heat to low, and cover.

In the second frying pan (once the first is covered), coat with olive oil and toss in your chicken breasts, adding salt and pepper to taste. We tenderize our chicken, so it's relatively flat; also, I had put the breasts into the oil whole without slicing, which led to the chicken being slightly undercooked and I had to zap it for about 50 seconds to finish it off. When the outside edges of the chicken grow white, turn the chicken. Keep doing this every few minutes in order to cook the chicken through, probably four turns or so, especially if your chicken is sliced (you live and you learn). As you're waiting for the chicken, remember to stir the mushrooms and beans a few times. Once done, set the chicken aside.

In the same pan that you used to cook the chicken, it's time to make your balsamic glaze. Don't worry if there are little pieces of chicken still in the pan: use that to your advantage! Add the Italian dressing, then the honey, then the Balsamic vinaigrette. Cook it on high for a few minutes, stirring until the concoction is all dark and bubbly.

By now, the mushrooms and beans should be ready. Toss the chicken in, along with the halved grape tomatoes. Then, pour your balsamic glaze over the top of it, then stir and cover for about two minutes.

I served this with white rice, drizzling some of the extra glaze over it to give it some additional flavor.

My bride thoroughly enjoyed this, so I'm being allowed to make it again. This next time, I will totally trim the chicken down to size.

Enjoy!

www.seansweeneyauthor.com

Recipe Wednesday: Chicken, Ziti, and Broccoli

One of my favorite things to make for dinner stems from my hometown of Fitchburg, Massachusetts. And seeing as I'm going to write about Fitchburg again--well, the Small Town PI series, which is normally set in my hometown but will be focused on Truro, Mass. for this one--I might as well share one of my favorite recipes.

Before I met Jen, I used to eat quite a bit at Slattery's, a nice little eatery with a full bar not too far from where I lived. In fact, Jen and I met at Slattery's, set up by mutual friends of ours. And one of the things I ate there--heck, always ate--was Chicken, Ziti, and Broccoli. I've adapted the recipe a little, and I make it every so often. Jen loves it, and it's pretty filling.

Here it is:

Prep time will vary.

We start off by boiling water in a large pot. I usually add olive oil to the water and bring it to a boil. I add the pasta; penne takes about 10-12 minutes to cook to the desired texture. Penne is smaller than regular-sized ziti at my grocery store; rigatoni is too big. Any tubular pasta works.

In a small saucepan, I mix olive oil along with several tablespoons of butter, and then throw in some fresh, chopped garlic. I automatically set the burner to its lowest setting. I sprinkle in some dried basil, and I'll stir this mixture every few minutes up until about 15-20 minutes have passed.

In a large, oiled skillet, I place sliced, tenderized chicken breast pieces and pan-fry on medium heat for about 15 minutes total, turning occasionally. Midway through, I'll grind up some salt and pepper, then turn again. At 10 minutes in, reduce heat and sprinkle on some grated Parmesan/Romano cheese. I will also sprinkle in some bread crumbs; if you want, you can use panko. We tenderize the chicken so that it is done in 15 minutes. Your chicken should be golden brown.

For about 10 minutes or so, steam your broccoli. I don't want my broccoli soggy; I want it firm.

Once everything is done, layer your dish: pasta first, followed by your chicken pieces, then broccoli. Spoon in your garlic/butter/oil on top. Sprinkle on some additional Parmesan/Romano to taste, and top with parsley flakes or fresh parsley from the garden.

Hope you enjoy this Sweeney Family favorite.

www.seansweeneyauthor.com

Recipe Wednesday: Crock Pot Pork Chops

In my novella An Invitation To Drink... Or To Die, one of the minor characters is a chef. In the scene in question, he is preparing that night's dinner: a crock pot pork chop dish.

That's the dish I want to share with you while you sink your teeth into Travel Agent today. I made this dish for my wife when we started dating, and this is usually a Tuesday staple here on the Farm.

The ingredients are simple:

One package of center cut pork chops, the quantity of chops up to the amount of people you're feeding
One chopped onion
One small can of mushroom pieces, drained
Worcestershire sauce
Ketchup/catsup, depending on your particular spelling

One can of cream of mushroom soup, condensed
Pepper to taste

Procedure:

Put your pork chops on the bottom of your crock pot, then top with the onions and mushroom pieces. I like to liberally sprinkle the pork with the Worcestershire sauce before I coat with ketchup. Then I cover it with the cream of mushroom soup, spreading it over the other ingredients. Then I grind pepper on top, and cover. I cook it on low for six hours. I don't add salt as the pork has plenty of it.

In those six hours, I'll stir it once or twice. If the pork starts shredding, that's fine. In the last 15 minutes of cooking, I'll make my sides: you can serve with pasta, rice, or potatoes as my starch/carbs, but I prefer to serve with either pasta or brown rice. The reason for brown rice? Sure, it's a healthier option than white rice, but regardless if I buy the name brand or the store brand brown rice, it's pretty tasteless. Go on. Admit it. However, if you douse the brown rice with the gravy of this dish--the cream of mushroom soup will turn to a nice light gravy through cooking for six hours on low--it'll give the rice some flavor, and the mushrooms and the onions will make the gravy nice and chunky.

I serve this dish with a vegetable, too! We'll have this with buttered sweet corn, steamed broccoli, green beans from the garden, or a medley of steamed zucchini and summer squash.

Hope you enjoy this one.

www.seansweeneyauthor.com

Recipe Wednesday: Sean's Chicken Parm

For those that don't know, I do a lot of the cooking here on the Farm. And while I usually get into a meal routine, sometimes I like to try a few new things to change things up.

Today was one of those days.

I will do a grilled chicken parm, usually on my Foreman grill. The chicken is usually done in about nine minutes, then top it with the provolone cheese and let the heat from the open Foreman melt the cheese for about a minute. I've done grilled chicken parm on the backyard grill, but that involves some tin foil over the grate.

Today I baked the chicken instead, and it was absolutely delish.

First, I preheated my oven to 350 degrees. I have a slow-heating oven, so I didn't start preparing the chicken until about 10 minutes after I preheated. I sliced my two boneless chicken breasts in half, trimmed the fat, and then tenderized the chicken. Jen likes it tenderized, so I tenderize it.

I applied some Pam to the glass pan, then salt and peppered the breasts before I sprinkled some bread crumbs on top of the chicken. I like grinding my salt and pepper. I tossed it in the oven for about 35 minutes.

Once 35 minutes had elapsed, I removed the chicken from the oven and covered it with my homemade marinara before applying slices of provolone. I put it back in the oven for another 20 minutes.

Here's the final product:

I served it with plain rotini and green beans from the garden. I'm sure penne or spaghetti would have worked, too, and any other vegetable works. Your choice.

Enjoy!

www.seansweeneyauthor.com