As some of the people who’ve been following this blog early on know, not only am I a major foodie, I’m actually also obsessed with cooking. Yes I’m a woman of many talents.
And although slaving over a hot oven may not sound like the sexiest thing in the world it is actually one of my most loved pastimes.
So when Maggi Arabia invited me to cook this week at the Beirut Cooking Festival I was over the moon. On Friday November 8 and 9 from 12-2pm. I’ll be over at the Maggi stand whipping up a storm at the live cooking station. I’m not going to tell you what’s on the menu at the Cooking Festival just yet but I will share a quick and easy one I prepared in my own kitchen.
This is one of my favorite dishes called Chicken Parmigiana that I used to prepare during the cold winter days in Toronto, comfort food at its best. The dish is essentially comprised of breaded baked chicken breast that you can prepare from scratch with breadcrumbs or ready-made ones that you can get from your local grocery store. But the secret lies in the sauce. I usually use a box of strained tomatoes and then add in a couple of pureed fresh ones. I cook it over the stove with some olive oil, sautéed garlic and onions with a dash of honey and oregano and then add in two cubes of Maggi Chicken Stock, this is what will transform the otherwise bland sauce and give it a real hearty kick.
When the breaded chicken is cooked, I’ll just pour the tomato sauce over them in a shallow casserole and top it off with a very generous portion of Parmesan and Mozzarella cheese, finally I’ll throw it back into the over again until the cheese gets golden.
Garnish with some oregano and enjoy!
See you at the Beirut Cooking Festival!