By Leigh Anne Whittle
The Meridian Star
MERIDIAN —
Chicken Parmesan
2 12-oz. packages baked breaded chicken-breast tenderloins or cutlets
1 tsp.dried oregano
1 1/2 cups jarred marinara sauce
4 T freshly grated Parmesan
Freshly ground black pepper
Preheat oven to 425. Place the chicken in a shallow roasting pan or a 9-by-13-inch cake pan. Sprinkle with the oregano, then pour on the sauce. Sprinkle with the Parmesan and bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted. Season with pepper to taste. Serve with mixed greens dressed with vinaigrette.
Last Minute Lasagna
1 24- or 26 oz. jar pasta sauce
2 18-20 oz. refrigerated large cheese ravioli
1 10 oz. box frozen chopped spinach, thawed and excess water squeezed dry
1 8 oz. bag shredded mozzarella
1/2 cup (2 oz.) grated Parmesan
Heat oven to 375. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
Tarragon Chicken
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
2 T extra-virgin olive oil
1 tsp. grated lemon rind
2 T fresh lemon juice
1 garlic clove, minced
2 tsp. dried tarragon
salt to taste
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken; serve immediately.
Comments/suggestions email lawhittle@bellsouth.net. View Local Flavor Monday mornings on WMDN/WGBC
