Chicken Parmesan My Way

Please excuse the radio silence as of 24×24… you see, yesterday was moving day.

Any of you who have moved recently understand the stress involved: packing things in an organized fashion only to completely forget which box is which, getting to the bare ends and tossing things left and right (I’m thinking, in particular, of the plunger that would have been very helpful when the Country Boy and I arrived at our new digs to see that some previous renter had stuffed at least half a roll of toilet paper into the pipes between the sink and the shower).

However, those of you who have moved in France (I’m looking at you, LouLou and Camille), you know that moving here in Gaul–and in Paris, especially–is really more akin to going to war.

I’m lucky that I have been on vacation this week, though said “vacation” was far more stressful than school or work, as I scrambled to collect, once again, my entire life on paper (birth certificates, proof of residence, proof of money, proof of education… proof of pretty much everything), the money to pay for said apartment and enough suitcases to, once again, move all my belongings from one house to another.

The last time I moved, it was with the help of the Artist, the Almost Frenchman and a supermarket caddy we once appropriated (read: stole) during the shopping expedition for an Iron Chef competition. I piled my belongings into it, and then, ever so slowly, we made the trek from 5th to 7th, two arrondissements away.

This time, once the final papers were signed, the état des lieux validated, the obligatory money deducted, of course, for minute details I had neglected to notice when I moved in–rust on the laundry machine, nicks on the armoire–the Country Boy and I lugged our stuff (OK, OK… mostly my stuff) the 300 meters from our old apartment to our new one.

Yes, we moved 300 meters. And I have fallen in love.

I don’t care about the fact that the shower was plugged up or that the elevator only goes to the 6th floor (we live on the 7th). I don’t care about the fact that I had to walk to Monoprix and back to buy a clothes drying rack and a trash can, two things that were inexplicably missing from our new digs.

The Country Boy obliged me in moving all the furniture around until it was just right. He let me unpack slowly, letting things find their proper place. I’m still not sure if I love having my quote cards (index cards with famous quotes–usually about writing) up over my desk. I think it looks messy. TCB keeps telling me it’s fine. I keep telling him I think it looks bordélique. He hasn’t killed me yet; he hasn’t even rolled his eyes. So this is love 🙂

My old tradition of making tomato sauce as soon as I move into a new place came into play last night, when I whipped up my standard recipe for marinara, getting to know the quirks of my new space. I have more counterspace and no large pots; I love it anyway.

Marinara six years ago, in my new kitchen in Toronto, was an ordeal that had me scrambling. Last night, it was a part of a whole: it simmered quietly as my chicken breasts cooked in the oven, mozzarella cheese melting slowly over them. It was ladled generously over penne and served with spinach aglio e olio. Yes, I think I’m going to like it here.

Chicken Parmesan My Way

Sauce:
1 tsp. olive oil
1 onion, minced
1 tsp. salt
1 28. oz (800 g.) can whole, peeled tomatoes
1 tsp. dried basil
1/4 tsp. fresh black pepper

Chicken:
2 chicken breast halves
salt and fresh black pepper
1 tsp. olive oil
75 g. (2.5 ounces) fresh mozzarella cheese, sliced into rounds
parmesan cheese (for sprinkling)

Pasta:
150 g. penne pasta

Spinach:
1.5 cups frozen spinach, thawed
2 tsp. extra virgin olive oil, separated
1 clove garlic, thiny sliced
salt to taste

First, prepare the sauce. Heat the oil over medium-low heat in a heavy-bottomed saucepan, and add the onion. Season with salt and cook until translucent, stirring occasionally, 10-15 minutes. When the onion is translucent, add the tomatoes. Cook, stirring occasionally, about 30 minutes. When the sauce is finished, stir in the basil and black pepper. I also like to purée it with an immersion blender.

While the sauce cooks, prepare the chicken. Preheat the oven to 400 degrees. Season the chicken breast halves with salt and pepper on both sides. Heat the olive oil over high heat in a skillet, and sear the chicken breasts on both sides until golden brown, about 2 minutes per side.

In a baking dish (I use a quickbread pan, which is the perfect size for two of these), ladle a little bit of the tomato sauce into the bottom. Top with the chicken breasts, and top these with the mozzarella. Cook 15 minutes, or until the chicken is cooked through.

In the same skillet you used for the chicken (why dirty more pans?) heat 1 tsp. of oil over high heat and add the garlic slices. Cook until toasted and golden. Add the spinach and toss until heated. Turn off heat and toss with salt and the second tsp. of oil. Cover to keep warm.

While the chicken cooks, bring salted water to boil for the pasta. Cook the pasta until al dente, according to package directions. Assemble by dividing the pasta between two plates, topping with sauce (there will be extra) and a piece of chicken per plate. Serve with parmesan cheese for sprinkling.