Wednesday, July 14, 2010

Confession Number 48: It's Too Good for Recipes

Dustin and I were discussing a piece of carrot cake we had purchased at a local restaurant and brought home. D:  This is good.
Me:  Yeah.  It is a tad on the dry side.
A few minutes later.
D:  Really, this is good carrot cake.
Me:  It's not as good as mine.  Said very matter of factly.
D:  Laughs.  Well, it never has been a confidence issue with you, has it?

Umm?  I rarely run low on the confidence meter.  It is a good and bad trait to have, but it is part of who I am, and, well, deal with it. 

In the kitchen I know when something is good.  I mean, when it is really, really good.  I just know, and yes, my confidence gets a boost every time friends are family brag on my yummy food.  Now, I'm also my toughest critic.  There have been plenty of meals that I refuse to eat and Dustin just goes ahead saying that it isn't bad.  He's sweet like that.  Or he just fears starvation, I'm not sure. 
This recipe is good.  I mean GOOD, really good.  I made it the first time a few weeks ago and tried it again last night.  Wooo doggies!  This is a new favorite!  I knew I was going to share it with you all, but I decided it was just too good to get lost under the recipes section of Confessions, so it is here, for all the world to see.  Introducing my Parmesan Chicken Sandwich.....
I saw a recipe for a Chicken Parm burger somewhere and thought it looked good, but knew I wouldn't be able to talk Dustin into eating ground chicken in a gazillion years, so it was born and let me tell you, go make them for everyone tonight because they are yummy.  Now, I'm not real great at precise measuring, so I'm trying my hardest, but here is the recipe, anyway.  This recipe makes 2 sandwiches, enough for the 3 of us. 

2 chicken breasts
3 Tbsp. Parmesan cheese
2 Tbsp. fresh, chopped basil, divided
2 cloves chopped garlic, divided
6 oz. tomato sauce (do yourself a favor and buy salt free, please.  your cardiologist will thank me!)
2-3 Tbsp. diced onion
1tsp. Italian Seasoning
2 Ciabatta rolls
2-3 Tbsp. mayo
Parmesan cheese and baby spinach to top
salt and pepper to taste

Chop your onion.  Dump into a small sauce pan with a small amount of olive oil over medium heat until tender.  Chop and divide your garlic into 2 batches.   Throw half in with your onions, put the other half in a small bowl.  Reduce heat to low under garlic and onions.  DO NOT BURN!  Slice up your basil.  Add half in with your garlic, chop the other half very fine and put into another small bowl (this is for your basil mayo).  Add the parmesan cheese to your basil and garlic mixture.  Add a little salt and pepper and toss.  Dump tomato sauce into your onions and garlic, add Italian seasoning, salt, pepper and whatever other seasonings God may lead you to add.  This sandwich really is divine.  Take your chicken breast and with a sharp knife cut a pocket into the side of the chicken.  You don't want to cut all the way through, but you don't want to butterfly it out flat, either.  Stuff the pocket with the garlic, basil and cheese mix and secure shut with toothpicks.  Brush chicken with olive oil, salt and pepper and grill on medium high for a few minutes on each side or until the juices run clear.  Meanwhile, mix mayo into your reserved basil and set aside.  Warm your buns on the grill.  When all is finished, assemble your sandwich.  I do basil mayo on both sides of the bun, chicken, marinara sauce, parm cheese and broil untl the cheese is bubbly goodness.  Top with baby spinach, the other bun and enjoy.  I served these with Italian style french fries. 

Sit back and take in your accolades.  You deserve them.  And you can think me later.  Chocolate is always appreciated. 


  1. Okay--I can't comment on the recipe page, so I'm putting it here just to put in my two cents for anyone would doesn't believe you are as good a cook as you say you are:
    1. I miss your sangria punch. That's some good stuff right there.
    2. I could almost curl up into a ball and cry thinking of your artichoke dip being several towns away. That is some of the best stuff on the history of the earth, and I know you gave us the recipe, but it's just soooo much better when you make it for me.

  2. Nic, you are very sweet. I thought I fixed that comment thing, I'll go check it out. I'm holding the dip hostage until you come see me. :-)