Ersatz chicken parmesan, from the NYT. I marinated and grilled boneless chicken thighs, topped them with fresh mozzarella and tomato sauce. These were tasty enough; no substitute for our beloved (fried) eggplant parm. To go with it I made a sort of salad with Israeli couscous, broccoli, scallions, cherry tomatoes and some other random things. Looking forward to eating that for lunch this week.
(also, there was sauteed chard).
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