Monday, February 22, 2010

Monday Night Italian

Last night when Rick came over (with chicken in hand), he said that he wanted us to do chicken parm again soon.  While I do love that dish, I am trying to eat better these days so I decided to try to lighten it up a little bit by not frying it, and instead, I would bake the chicken first.  I found this Cooking Light recipe on and thought that it would be perfect.  As you know from my success with cooking steaks inside, I love using my cast iron skillets in the oven, but when I was looking at the nutritional information, I realized that it wasn't all that great for you so I opted to go with my original recipe. I did, however, serve it over whole grain pasta and halved the chicken breasts which meant more meals for us!

The new challenge, however, was to find something to go with the chicken parm.  I decided that I wanted to do a little appetizer to serve while the main dish cooked.  I decided that I wanted to roast some garlic and serve it with a sliced baguette as a crostini.  I also wanted to make it similar to the crostini that I made a while back but with a tist.  I'd never done roasted garlic myself, but I started it first.  We were really impressed with the final product. I love it when that happens.

 Roasted garlic straight out of the oven!

Here's what I did.

Roasted Garlic Crostini
2 heads of garlic
1/2 baguette, sliced
Extra Virgin Olive Oil
Italian Seasoning Grinder
3 Cheese Blend (Shredded)
Basil leaves
Balsamic Vinegar

Preheat the oven to 400F.

While the oven is preheating, mix olive oil with Italian Seasoning.  Place the sliced baguette pieces on a baking sheet.  Brush the pieces with the olive oil, saving some.  Set aside.

Peel the white skin off of the garlic heads.  Cut the top of the garlic head off (about 1/3 inches off the top).  Place the garlic heads in aluminum foil squares, and place them in a muffin pan.  Cover the garlic with the olive oil mixture and wrap the garlic heads with the aluminum foil.  Place the pan in the oven and cook for 30-35 minutes.  When the garlic is cooked, take it out of the oven and let it cool. 

While the garlic is cooling, toast the baguette pieces in the oven for around 5 minutes.  Once the garlic has cooled, removed the garlic from the skin with a small fork and place it in a bowl.  Spread 1-2 cloves of garlic (depending on the size of the clove) on each piece of toasted baguette.  Sprinkle with cheese and balsamic vinegar, and top with a small to medium basil leaf.  Enjoy! 

No comments:

Post a Comment

Link within

Related Posts with Thumbnails