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Chicken Parm, a Classic Comfort Food

NEW YORK -- Chicken Parmesan is one of those perfect comfort foods most people love.

It's right at home at a fancy Italian restaurant when it's served over pasta with a nice Chianti, and the perfect game-time food served on a toasted hero.

On "The Early Show" Wednesday, contributor Katie Lee served up her favorite recipe for chicken parm, and her delicious twist on the classic sandwich.

These recipes are easy, inexpensive and of course - delicious!

"Early Show" Recipes Galore!


Katie's Really Good Salad!

2 hearts of romaine lettuce, chopped
1 red bell pepper, large dice
1 English cucumber, peeled and large dice
1/2 red onion, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon grated parmesan
Little squeeze of honey
Black pepper, to taste

In a large salad bowl, combine romaine, red bell pepper, cucumber and onion. In a small bowl, whisk olive oil, vinegar, parmesan, honey and black pepper. Pour vinaigrette onto salad and toss to coat.

Awesome Garlic Bread

1/4 cup softened butter
2 tablespoons extra virgin olive oil
6 cloves garlic, chopped
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon garlic salt
1 loaf ciabatta, split

Preheat oven to 400°F.
In a food processor, combine butter, olive oil, garlic, parsley, and garlic salt and pulse to combine. Use a spatula to spread onto ciabatta. Put onto a baking sheet and bake until golden brown, about 10 minutes.

Chicken Parmesan

4 chicken breasts
Garlic Salt
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup milk
1 cup Italian-seasoned breadcrumbs
2 tablespoons olive oil
1 cup Simple Tomato Sauce (recipe follows)
4 tablespoons grated Parmesan cheese
1 cup shredded Mozzarella cheese

Preheat oven to 400°F.

Place each chicken breast between two sheets of parchment paper or plastic wrap. Use a meat mallet or a rolling pin to pound the chicken until about 1/4 inch thick. Lightly season each side with garlic salt.

Set up three shallow dishes, like an assembly line, on the counter. Place flour in the first, the egg and milk in the second and whisk to combine, and the breadcrumbs in the third. Dredge each chicken breast in flour first, then dip in egg mixture, letting any excess drip off, then breadcrumbs, making sure it is evenly coated.

In a large skillet, heat olive oil over medium high heat. Place chicken in the skillet and cook about 3 minutes on the first side, until nicely browned, and only about 1 minute on the other side.

Spray a baking dish with nonstick cooking spray. Place chicken breasts in baking dish. Top each chicken breast with 1/4 cup of tomato sauce, then top with each with 1 tablespoon grated Parmesan, and 1/4 cup shredded mozzarella. Bake 10 minutes, until cheese is bubbly. Serve with spaghetti and tomato sauce.

For tomato sauce and dessert recipes, go to Page 2.

Simple Tomato Sauce

1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated onion
Pinch crushed red pepper
1 (28 ounce) can crushed tomatoes (I prefer San Marzano)
1 teaspoon dried Italian seasoning
8 fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
In a sauce pan, heat olive oil, garlic, onion, and red pepper over medium low heat for about 5 minutes, stirring occasionally. Add tomatoes and Italian seasoning and increase heat to medium and bring to a low simmer. Stir in basil, salt and pepper. Reduce heat to low, cover, and let cook about 10 minutes.

Easy Tiramisu Affogato

Vanilla ice cream
Chocolate sauce
Coffee liqueur
Whipped cream

In individual bowls, crush one ladyfinger and put in the bottom of each. Top with a scoop of vanilla ice cream, pour a shot of espresso on top and a splash of coffee liqueur, drizzle with chocolate sauce, and top with a dollop of whipped cream.

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