CHICKEN PARMESAN FOR TYLER FLORENCE FRIDAYS

It's Tyler Florence Fridays again and, if you haven't already done so, check out this site to see what everyone's cooking. It's guaranteed to make your mouth water. Think about joining us next week. "Rules" are on the site.

I deliberately used the Americanized spelling of this dish to distinguish it from the chicken parmigiana that I typically make. As much as I love Tyler--and long to be featured on his blog--I must be honest with those who stop by The Food of Love and report that this dish was not a hit at "ye old log cabin." Larry seldom offers anything other than praise for the food I place before him. I have to agree with him on this one: the sauce, while not bad, was simply forgettable. Though we both love kalamata olives, neither of us thought they enhanced the taste of the sauce in any way. Straining the canned tomatoes left a "dry" sauce that wouldn't even coat the spaghetti. If, however, you think that the bitter, briny taste of kalamatas would put your chicken parmesan over the top, by all means give it a try. As I recall from my high school French, "A chacun son gout." (rough translation: to each, his own)

As for the chicken cutlets, Tyler didn't deviate from the typical method of preparing them: dredge in seasoned flour, dip in an egg wash, coat with bread crumbs, and saute in olive oil.

Serves 4

extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, peeled and minced

2 bay leaves

1/4 bunch (8 sprigs) fresh basil, leaves only

1/4 cup kalamata olives, pitted

2 - 28 oz cans whole, San Marzano tomatoes, drained and hand crushed

pinch sugar

Kosher salt and freshly ground pepper

4 skinless, boneless chicken breast halves (1 1/2 lbs total)

1/2 cup all purpose flour

2 large eggs, lightly beaten

1 tbs water

1 cup dried bread crumbs

1- 8 oz ball fresh buffalo mozzarella, drained

parmesan cheese

1 lb spaghetti

In a large saute pan, heat a 2-count of oil (about 2 tbs) over medium heat. When the oil is hot and hazy, add the onion, garlic, bay leaves and cook until soft and fragrant (5 minutes). Hand tear half of the basil leaves. Add the olives and basil. Carefully add the tomatoes and cook and stir about 15 minutes until the liquid is cooked down and the sauce is thick. Season with sugar, salt, and pepper, lower the heat, cover and keep warm.

Preheat the oven to 450 degrees. Set chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken breasts until they are about 1/2 inch thick. Dredge with flour, dip in the beaten egg with water mixture, then in bread crumbs.

In a large ovenproof saute pan, heat a 3-count of oil until hot, then saute the cutlets 4 minutes on each side, until golden and crusty.

Set aside 1 cup of the tomato sauce. Pour the remaining sauce over the chicken and sprinkle with parmesan and mozzarella cheeses. Bake about 15 minutes until bubbly. (I could not stand the thought of baking the chicken in all this oil. I removed the cutlets and baked in a 9X13 inch casserole.)

Cook the spaghettii, toss with the reserved sauce, and top with the remaining basil leaves, which you can shred.

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Sorry, Tyler, we had to give this recipe a "5." You are most welcome to stop by the cabin anytime and I'll share the family recipe for sauce.