Valentine’s Day: Chicken Parm Addition

So I’ve been busy, busy, busy lately with my day job and my nutrition counseling: things are really taking off! I’ve been meaning to write about the delicious meal M and I made for Valentine’s Day, but I’ve been consumed with brainstorms and business plans! So, without further ado, I give you Valentine’s Day: Chicken Parm Addition.

On Monday night, M and I slaved away over a sauce pot on the hot kitchen stove–I mean, I made some great chunky tomato basil sauce in the slow cooker using a recipe from “Not Your Mother’s Slow Cooker Cook Book”.

It’s funny, because my sister and I both, independently bought this book for our Mother for Christmas…so it’s kind of like it IS my mother’s slow cooker…anyway. I ended up keeping the copy I got her and giving her a more better slow cooker cook book. Win-Win situation!

Chunky Tomato Basil Sauce (adapted from Not Your Mother’s Slow Cooker)


2, 28 oz cans of whole tomatoes

1 medium yellow onion, chopped

2 cloves of garlic, minced

2 Tbsp unsalted butter

2 Tbsp olive oil

2 Tbsp dry, red wine

1/4 cup fresh basil

Pinch of  oregano

Pinch of parsley

Sea salt and pepper to taste

Drop of honey (optional)

The first step to making an awesome sauce is to be Italian…but I’m not, my first step was to melt the butter in the olive oil in a sauce pan over medium heat.

Next, I added the onion and cooked until it started to brown.  After about five minutes, I added the garlic and cooked for an additional two minutes.

I transferred the onion and garlic saute to the slow cooker and added the drained and coarsely chopped the tomatoes.

Then came 2 Tbsp or so of basil, the oregano and the red wine.

I’m pretty sure this isn’t a cooking wine, but it was open…so I used it.

I also added a drop of honey. The original recipe called for a “pinch of sugar”so instead of forgoing the additional sweetness, I decided to add some honey. In the end, I probably could have left it out.

I put a lid on the tomato mixture and let it cook for two hours on HIGH. After two hours, had passed, I added the remaining basil, salt, pepper and parsley and cooked on LOW for 30 minutes.

Chester and M waited patiently.

While the sauce was cooking, I prepared some Spaghetti Squash as a pasta stand-in. We decided to grill the chicken instead of “breading” it. So rather than rolling it around in egg and almond meal, I rolled it in some olive oil, garlic powder, sea salt and oregano. M grilled the chicken on Whil Wheber!

The result was crusty, flavorful, tender pieces of grilled chicken.

We topped it with loads of sauce!

I was told that this sauce tasted like an old Italian family recipe…Success! The sauce was chunky and flavorful, the chicken was tender and delicious! It was a perfect Valentine’s day meal!


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