Sam's Place

Mozzarella Stuffed Chicken Parmesan

This Italian chicken parmesan dish is a perfect family pleaser, and easy to make. I can't take credit for making this one. This stuffed chicken parmesan recipe is a creation of my son Sammy.

Sammy is an excellent cook, and he should be, as he has a culinary degree. He is always making some amazing and delicious creations. His stuffed chicken parmesan is no exception to amazing and delicious, made with all fresh ingredients, mozzarella, basil, and prosciutto.

The ingredients and instructions for this delicious dish are below:

First Sammy cut the chicken breasts in half lengthwise.

He set up a breading station using beaten eggs, flour, and breadcrumbs and fried them on both sides.

I would have used my Cast Iron Skillet for this.

He spread some sauce in the bottom of a baking pan. Then he placed one-half of each chicken breast in the pan and layered it with prosciutto, mozzarella, and basil.

You can use your favorite sauce in a jar or try my Quick Marinara sauce here.

Sammy then placed the second half of the chicken breast on top.

Again he layered the fresh mozzarella and basil on top, bake this according to the instructions below.

Italian Chicken Parmesan Recipe:

INGREDIENTS:

3 large chicken breast

1c. flour

1c. flavored breadcrumbs

4 eggs, beaten

1 log of fresh mozzarella

1/2c. of fresh basil

1 jar favorite tomato sauce

4 slices fresh prosciutto

1 to 2c. oil

DIRECTIONS:

-Preheat oven to 425 degrees

-Cut each chicken breast in half

-Cover chicken with saran wrap on a cutting board

-Tenderize the chicken breast with a meat tenderizer, set aside

-Set up a breading station with the flour, beaten eggs, and breadcrumbs

-Dredge chicken breast in flour, then eggs, and finally breadcrumbs

-Heat oil in a large frying pan; make sure there is enough to cover the bottom of the pan

-Once the oil is hot place chicken in oil and brown on each side, probably 2 min. per side

-Remove chicken from frying pan to a plate or sheet tray covered in paper towels to drain oil

-Grease a baking dish with Pam or Crisco

-Cover the bottom of the baking dish with a thin layer of the tomato sauce

-Thin slice the fresh mozzarella

-Chop fresh basil

-Layer 3 pieces of chicken breast on the bottom of the pan

-Top chicken with sliced prosciutto, then sliced mozzarella, then half the basil

-Place other chicken breasts on top, then place a few slices of mozzarella

-Spoon some of the tomato sauce on top with the remainder of the basil

-Place in preheated oven and cook for 30 minutes

NOTES:

-Check the chicken after 20 minutes for doneness. Adjust time and temperature accordingly

-Serve with a side of your favorite pasta.

Sammy lives two hours away from us so I didn't get to taste his creation but just looking at the pictures makes my mouth water.

For more from my son Sammy, you can check out his Facebook page: Cooking with Monaco

As always thanks for stopping by and I hope you enjoy

Handy Kitchen Tools for this Recipe

Lodge Seasoned Cast Iron Skillet, 12 Inch

Baker's Secret Signature Oblong Rectangular Pan 13"x9"x2

Home Kitchen Steel Chef Knife: Premium Razor Sharp 8 Inch

Easter Rice Pie

Easter Rice Pie

This traditional Italian Easter rice pie is one that my mother made every year. I finally found the recipe and just had to make it this year.

There are several different versions of this recipe. I think the most popular is made with ricotta cheese and I will be making that one also.

This rice pie recipe is made with pineapple and raisins and is a delicious dessert any time of the year. So you don't have to wait for Easter every year to make this.

Here is what I used for this Italian Rice Pie Recipe:

2 cups cooked and cooled white rice (1/2 cup uncooked = 2 cups cooked)
1/2 cup butter or margarine
1-1/4 cup sugar
1/2 Tsp. lemon extract
7 large eggs
1-20oz. can crushed pineapple
1/2 cup raisins
1 tsp grated orange rind

This is how I made my Easter Rice Pie:

I started by boiling my rice for about 15 minutes. Then remove it from the heat add the butter and cover the pot.

While the rice was cooling down I added the eggs, sugar, lemon extract, and orange rind in my KitchenAid mixer and beat these together using the whisk attachment.

Then I added the cooled rice, crushed pineapple (juice and all), and raisins into my mixture.

I stirred everything together with a spoon to make sure all of my ingredients were well-mixed. I greased a 9-inch x 13-inch glass baking dish with butter and poured my mixture in.

The oven was already preheated to 350 degrees, I baked my Italian rice pie on the center rack for one hour.

This is my rice pie right out of the oven. I let this cool completely and then put it in the refrigerator for about an hour before cutting it.

You can also cook this in 9-inch pie plates. I'd say that you may need two or three of them. Your cooking time may be a little less if you use pie plates.

As always thanks for stopping by and I hope you enjoy!

These are the kitchen tools I used to make this delicious dessert

KitchenAid K45SSOB 4.5-Quart Classic Series Stand Mixer, Onyx Black

OXO Good Grips Grater

Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red

Here is your shopping list for this delicious dessert. Have it all delivered right to your door.

Carolina Enriched Rice Long Grain 5 lbs

Domino Sugar, Granulated, 4LB Canister

McCormick Pure Lemon Extract, 8 fl oz

Dole Pineapple in Juice Crushed - 20 oz

Dole California Seedless Raisins, 12 Ounce

Best Pan Seared Scallops

Pan Seared Scallop Recipe:

We love all kinds of seafood and scallops are no exception. Since it was Friday during Lent I thought it was a great idea to make some easy pan seared scallops.

I served these over brown rice with a butter and lemon sauce. Oh! and of course, I used garlic I always like to use garlic when I cook.

What I used to make pan seared scallops:

1-lb. fresh wild sea scallops (25-30)
1/2 cup butter (divided)
1 clove garlic finely chopped
4 tablespoons fresh chives chopped (divided)
1/2 of a lemon and grated rind
Salt and Pepper

Preparing the scallops:

I used fresh sea scallops not frozen. I rinsed the scallops with cold water and laid them out on some paper towels.

Then I patted them dry the scallops must be completely dry or they won't brown and caramelize.

I seasoned both sides with salt and pepper, and then prepared my skillet.

Preparing my Cast Iron Skillet:

I set the skillet on medium heat and added 2-1/4 tablespoons of butter.

Then added the garlic and about 1 tablespoon of the freshly chopped chives.

Then I grated some fresh lemon rind right into the pan while everything was heating up.

Cooking the scallops:

Now I turned the heat up to the high setting and began cooking the scallops.

I didn't want to crowd the scallops in the pan so I only cooked 9 or 10 at a time.

I seared the scallops for exactly 2 minutes per side until both sides were nice and brown.

While I was searing the scallops I had the brown rice boiling. After the rice was finished and the scallops were seared I made my lemon butter sauce.

I added the remaining butter, grated more lemon rind, and one more tablespoon of the fresh chopped chives into the hot skillet.

Then I squeezed the juice of 1/2 of a fresh lemon into the pan and stirred this around for about 15 seconds then removed the pan from the heat.

I placed the scallops over a bed of the brown rice poured some lemon butter sauce over the top and then garnished with fresh chopped chives. This turned out to be just a perfect meal for us on a Friday night. Serve this with a nice glass of your favorite white wine.

As always thanks for stopping by and I hope you enjoy!

Kitchen tools I used to make these perfect pan seared scallops

Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch

OXO Good Grips Grater

Honey home- 5 Blades Stainless Steel Kitchen Shallot Scissor/ Herb

Perfect Cast Iron Skillet Steak

Cast Iron Skillet Steaks

Spring is on the way but not yet here in Western New York. So, how do you cook a really good steak in the winter without your grill? Iron skillet steak cooking is the way to make a perfect steak.

I had a one pound strip steak about 1-inch thick. I realized the best way to cook this was in my cast iron skillet.

The first thing that I did was preheat the oven to 350 degrees.

I chopped up two cloves of fresh garlic because I like garlic. Then covered the bottom of my cast iron skillet with olive oil.

I set the burner to medium-high while I seasoned my steak.

I seasoned my steak on both sides with salt, pepper, and McCormick Grill Mates Montreal Steak Seasoning.

I firmly pressed the seasoning into both sides of the steak with my fingers.

By this time the cast iron pan was hot. I cooked the steak exactly 3 minutes per side.

Then I place the cast iron skillet into the oven and cooked it for 10 minutes.

I wanted my steak to be medium rare. Using my digital thermometer I made sure that I had an internal temperature of 140 degrees.

I let my steak rest for 4 to 5 minutes before cutting into it.

Cooking time may vary by the thickness of your steak.

Internal Temperatures:

Rare	130 to 135°F
Medium Rare	140°F
Medium	155°F
Well Done	165°F

Prep time: 10 minutes
Cook time: 20 minutes (includes Rest Time)
Serving: 1 to 2 people (16oz. steak)

This steak was so tender, juicy and full of flavor. What I like best about cooking with my cast iron is you can go from stovetop to oven. Just make sure you have a good oven mitt to take the pan out of the oven.

As always thanks for stopping by and I hope you enjoy.