Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Chicken Parmigiano
Chicken Parmigiano
(Pollo Parmigiano)
 
 
Ingredients:

For the Tomato Sauce:
1/4 cup extra-virgin olive oil
1 and 3/4 cups chopped onions
4 garlic cloves, minced
3/4 cup coarsely grated peeled carrots
3 tablespoons chopped fresh thyme
Two 28-ounce cans peeled whole tomatoes in juice

For the Chicken:
10 skinless boneless chicken breast halves
3 cups fresh breadcrumbs (from crustless French bread ground in processor)
2 large eggs
1 cup (about) all purpose flour
6 tablespoons (or more) extra virgin olive oil, divided
3 cups coarsely grated well-drained fresh water-packed mozzarella, divided
1 and 1/4 cups freshly grated Parmigiano cheese, divided
1 and 1/4 cups freshly grated Pecorino Romano cheese, divided
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh marjoram

Directions:
 
Prepare the Tomato Sauce:
Heat olive oil in large saucepan over medium-high heat.

Add onions and garlic; saute until onions are soft and golden, about 10 minutes.

Add carrots and thyme; saute until carrots are soft, about 5 minutes.

Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork.

Reduce heat to medium-low; simmer until sauce thickens and is reduced to generous 5 cups, about 1 hour.

Season sauce to taste with salt and pepper.

Prepare the Chicken:
Place chicken breast halves between 2 sheets of plastic wrap.

Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness.

Sprinkle both sides of chicken with salt and pepper.

Spread breadcrumbs on plate.

Whisk eggs to blend in medium bowl.

Spread flour on another plate.

Coat both sides of chicken with flour, then eggs, then breadcrumbs.

Preheat oven to 350F.

Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat.

Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more olive oil as needed (chicken will not be cooked through).

Transfer chicken to platter.

Spread 1 cup sauce over bottom of 15 x 10 x 2-inch glass baking dish.

Arrange 1 layer of chicken over sauce.

Spoon 2 cups sauce over.

Sprinkle half of mozzarella, Parmigiano, and Pecorino cheeses over.

Repeat with remaining chicken, sauce, mozzarella, Parmigiano, and Pecorino cheese.

Bake until cheeses melt and chicken is cooked through, about 20 minutes.

Sprinkle with parsley and marjoram and serve. Serves 10.
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex