Type:

Baked Chicken Parmesan with Sauteed Vegetables, Pear Salad and Grandma’s Apple Cake Muffins

Entered into the 2011 EatWell@School cooking competition by KIPP Denver Collegiate.

Yield: 8 servings

Ingredients

Baked Chicken Parmesan:

  • 12 servings chicken legs
  • 2 onions, diced
  • 3 tomatoes, diced
  • 1½ teaspoons garlic powder
  • 6 tablespoons olive oil
  • 12 tablespoons grated or shredded Parmesan cheese
  • 24 ounces jarred pasta sauce
  • 1½ pounds whole wheat rigatoni
  • 3 tablespoons lemon juice
  • 3 cups water

Sauteed Vegetables:

  • 3 tomatoes
  • 3 carrots
  • 3 zucchini
  • 3 green bell peppers
  • 3 cloves of garlic
  • 3 onions
  • 3 tablespoons lemon juice
  • 12 tablespoons water
  • ¾ teaspoon fresh ground pepper

Pear Salad:

  • 6 pears
  • 2 heads romaine lettuce
  • 6 tablespoons honey
  • 4 tablespoons lemon
  • 6 tablespoons olive oil
  • 6 tablespoons Parmesan cheese

Directions

Baked Chicken Parmesan:

  1. Cook pasta according to package directions.
  2. Cook chicken in a sautee pan until browned on all sides.
  3. Add tomatoes, onions, garlic powder, lemon juice, water and jarred pasta sauce. Stir to combine.
  4. Cook mixture over medium-high heat, stirring frequently, until chicken is cooked through (registers 165 degrees F on a meat thermometer).
  5. Serve the cooked chicken and sauce mixture on top of the pasta. Top with grated parmesan cheese.

Sauteed Vegetables:

  1. Dice tomatoes, carrots, zucchini, bell peppers and onion. Finely mince garlic cloves.
  2. Saute vegetables together over medium heat in the olive oil.
  3. Cook until vegetables are softened and lightly browned. When caramelized, add water and lemon juice to pan, stirring. Continue to cook mixture until the liquid has evaporated.
  4. Season with fresh-ground pepper and serve.

Pear Salad:

  1. To make the vinaigrette, combine honey, lemon and olive oil in a small bowl. Whisk to combine.
  2. Cut romaine lettuce into bite sized pieces.
  3. Slice the pears in half and remove the seeds. Cut into quarter-inch thick slices.
  4. Toss the romaine and half of the pear slices with the vinaigrette.
  5. Top salad with Parmesan cheese and the remaining pear slices.

Recipe By: EatWell@School