The real reason for this update, however, is Chicken Parmigiana.
I recently threw together a primal recipe that was a huge hit, so I'll do my best to outline it below...not sure on exact amounts of some stuff...
Ingredients
2-2.5lb chicken
1 Jar of Organic Marinara Sauce
1 Large White onion
2 Medium Red Peppers
1 Carton of Mushrooms
1 large tomato
garlic
*CHEESE - I used the 6 cheese blend by Sargento (Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago.
**For the super fancy, shred your own blend
**For the Paleo - possibly try using goat cheese
Chicken:
Bake or grill the chicken with whatever marinade, herbs, and/or spices you want. This is up to you. I used the Tomato Basil Chicken from the Meat House.
Veggies:
Chop all veggies thinly and have them on standby. Heat some olive oil in a pan with fresh chopped garlic. Add the onions first and cook for a few minutes, followed by the peppers and mushrooms. GO ahead an add in herbs (I just used "Italian Blend" from a spice rack) Add the chopped tomato last. This should all take about 10-15 min to saute.
In your pan:
No idea what size...just one that will fit what you've prepared...
Layer the veggies on the very bottom. You can also mix in a little sauce with them (and/or cheese!) if you'd like. Cut the chicken breasts in strips and try to completely cover the veggies for the next layer...sort of like a meat puzzle. Use the rest of the sauce (or 1-2 cups) on top of the chicken.
2 paths to choose:
If your veggies are still hot and chicken was just cooked, go ahead and add the cheese as the top layer and bake for 10 min...broil for 2-3.
If you do what I did and prep it for a later time, you'll want to bake it for 10-15min...add the layer of cheese...bake again for 10 min, then broil for 3min.
Dig in!
