Chicken Parmesan with Smashed Cauliflower

Last night I kicked Katie out of the kitchen (politely). She didn't seem to be too upset, though she did offer her help more than once. I was pretty excited about some recently found recipes and wanted to give them a go. I thought Katie could use a bit of relaxation at the same time. Both recipes were a lot easier than I was expecting, and the taste was great. In personal previous attempts with Parmesans, there have been some major failures. I used a bottle marinara sauce by Barilla. It was surprisingly tasty and could easily be doctored up with some fresh garlic and extra virgin olive oil (I don't stand for cute abbreviations around here).



Chicken Parmesan
from yahoo recipes

1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons extra-virgin olive oil, divided
2 6-ounce bags baby spinach
1 cup marinara sauce, preferably low-sodium (see Tip)
1/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella
4 soft whole-wheat sandwich rolls, toasted

1. Position oven rack in top position; preheat broiler.
2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

Makes 4 servings.

Smashed Cauliflower

from foodtv.com (I am not taking back my e.v.o.o. diss from above, but so everyone is aware, this recipe did come from Her Royal Highness, Rachel Ray. I guess credits given where credits due at completely consumptual).

1 large head cauliflower, cut into florets

3 cups chicken stock

4 tablespoons butter, cut into pieces

1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)

1/4 cup grated Parmigiano

Coarse black pepper and salt

A generous grating nutmeg

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.