by Erikson Arcilla

Created on: June 01, 2010   Last Updated: June 02, 2010

Now it’s time to go Italian! For this recipe, we are going to focus more on the herbs, adding that aroma and freshness to the dish instead of the hotness. This dish goes great with pasta, making a splendid family dinner.

While I was cooking Puttanesca my mom called me saying there’s still 4 pcs. of breast left in the fridge. We’ve had the Mexican version just the other night, so my mom told me to whip up something different. Since were eating Italian, why not? I looked for different kinds of herbs, from dry to fresh. Italian dishes tend to be aromatic so I thought this would go well with the pasta I’m making. A different touch to the same old basic recipe of my Spicy Chicken Parmesan.

Ingredients:

1/4 Kilo Deboned Chicken Breast
1-2 cups tomato sauce
2-3 tablespoons of Olive oil
1 Tsp Spanish Paprika
1/2 Tsp Thyme (dried)
1/2 Tsp basil (dried)
1 Tsp Mustard ( Prepared or Dijon)
2 Tablespoons of Parmesan Cheese                                                                           1/4 Cup White Onions ( minced/ diced )                                                                        3-4 Cloves garlic ( minced/ diced )                                                                                 1/4 tsp. Chili powder

Same as the first one, you can start by patting the breast etc. The purpose is to get rid of all that excess moisture. Season it with salt and pepper. Next is combining all the basic ingredients for the breast. That’s the mustard, basil, rosemary, paprika and other herbs you can think of. Always experiment, that’s the key to becoming a great cook. You can also add a little olive oil to bind all the ingredients and rub in on the breast. Grill to perfection.

Now for the sauce. Start by heating your pan and adding olive oil. You can also use butter if you don’t have it. Saute the onions on low to medium flame until

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