LIDIA BASTIANICH TOMATO SAUCE RECIPES

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CHICKEN PIZZAIOLA | LIDIA BASTIANICH | RECIPE - RACHAEL ...



Chicken Pizzaiola | Lidia Bastianich | Recipe - Rachael ... image

Breaded chicken gets baked to crunchy perfection then sandwiched between melted mozzarella & a light, fresh tomato sauce in Lidia Bastianich's Pizzaiola recipe.

Provided by Lidia Bastianich

Number Of Ingredients 18

4 boneless
skinless chicken breasts (about 2 pounds)
trimmed of fat and gristle
Kosher salt
1 cup buttermilk
1 ½ cups panko breadcrumbs
¾ cup freshly grated Grana Padano
1 teaspoon dried oregano
preferably Sicilian
on the branch
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
plus ¼ cup leaves and whole sprigs for garnish
5 tablespoons extra-virgin olive oil
2 cups prepared fresh Tomato Sauce
4 slices low-moisture mozzarella
4 roasted cherry tomatoes
for garnish (optional)

Steps:

  • Season the chicken breasts with salt, and place in a releasable plastic bag
  • Pour in the buttermilk, and marinate in the refrigerator for 2 hours
  • Drain the chicken, and preheat oven to 400˚F
  • Line a baking sheet with parchment paper
  • In a medium bowl, combine the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, 3 tablespoons olive oil, and ½ tablespoon salt
  • Stir until thoroughly combined
  • Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides
  • Set the breaded chicken breasts on the parchment paper, arranged so they don’t touch each other
  • Bake the chicken until the coating is crisp and browned and the chicken is just cooked through, about 15 minutes
  • While the chicken bakes, combine the tomato sauce, the remaining 2 tablespoons olive oil, and ¼ cup basil leaves in a blender, and puree until smooth
  • Season with salt
  • Pour the puree into a small saucepan, and warm it over low heat
  • When the chicken is just cooked through, top with the sliced mozzarella and bake until the cheese is just melted, about 2 minutes
  • Spread the tomato emulsion on plates, top with the chicken and a roasted cherry tomato, if using, and serve

QUICK FRESH TOMATO SAUCE RECIPE - NYT COOKING



Quick Fresh Tomato Sauce Recipe - NYT Cooking image

In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.

Provided by David Tanis

Total Time 30 minutes

Yield About 2 1/2 cups

Number Of Ingredients 7

5 pounds tomatoes
3/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf

Steps:

  • Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
  • Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
  • Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Nutrition Facts : @context http//schema.org, Calories 133, UnsaturatedFatContent 5 grams, CarbohydrateContent 19 grams, FatContent 6 grams, FiberContent 6 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 397 milligrams, SugarContent 12 grams

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