National Adoption Center

In partnership with the Chef Michael Ferguson, The Adoption Center will be hosting a virtual family friendly cooking event February 24th from 6 - 7 PM.  Chef Michael will show us how to make the perfect chicken parmigiana and Vegan and gluten free recipes options will also be available. The event will also feature Christine Jacobs, the Executive Director of the Adoption Center as a special guest speaker. Any donation will help make an impact and we thank you in advance for your contribution to this cause.

100% of the fund raising proceeds go towards the Adoption Center and supporting it's mission critical initiatives. We recommend a $50 donation per household participating in the event and contributions beyond the registration fee are highly appreciated. If you cannot attend the event, please consider making a donation and help us meet our fund raising goal.

For more information about Adoption Center, please visit www.adopt.org. The Mission Statement of the Adoption Center is to create permanent environments for children in foster care through public awareness, advocacy and family finding.

Please scroll below for the Zoom and Ingredient List/ Recipe

Zoom meeting details

Topic: Adoption Center Fundraiser: Parm with a Purpose

Time: Feb 24, 2021 06:00 PM Eastern Time (US and Canada)

Zoom Link - https://us02web.zoom.us/j/87632908345?pwd=MXBHdWJxS0NJVktZdEMydEI5SlVEQT09

 
Meeting ID: [phone redacted] 8345

Passcode: 454873

 
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Chicken Parmesan with Linguini in Fresh Tomato Sauce and White Balsamic Mango Salad (Vegan and Gluten Free Options are also available)

Yield: 4 people

Grocery List
·       3 Large chicken breasts cut into 3 slices of equal thickness or Tofu extra firm or firm that has been frozen then pressed

·       Garlic powder

·       Kosher salt

·        all-purpose flour (chick pea flour can be substituted for Gluten Free)

·       3 large eggs Vegan Option: starch egg (1:3 ratio corn starch to water)

·       1 quart of 4c seasoned panko bread crumbs (Gluten Free Can be substituted)

·       1 16oz bag of  shredded Italian blended cheeses or vegan mozzarella

·       grated parmesan or vegan parmesan

·       20 ounces of tomato sauce (your favorite)

·       1 medium onion

·       1 small package fresh basil

·       Optional buffalo mozzarella or ricotta1-2 heads romaine lettuce

·       ½ seedless cucumber

·       2 small package cherry tomatoes

·       1 mango

·       Small bottle white balsamic

·       Small container olive oil

·       Small jar of local honey

·       1lb organic linguini

Equipment
3 cutting boards (1 for chicken, 1 for vegetables, 1 for the kids to use)

1 chef knife and utility knife (for the kids)

1 baking sheet tray

4 medium/large mixing bowl

1 grater or zester

1 large spoon to stir with

1 large 8qt pot to cook pasta

1 5-6qt sauce pot

2 large dishes for baking pans (for the breading process)

 Salad:

1-2 heads romaine lettuce

2 cups diced cucumber

2 cups cherry tomatoes halved

1 cup diced mango

Salad Dressing:

½ cup white balsamic

½ cup olive oil

1 TBSP kosher salt

2 TBSP Local Honey

Assemble:

1.       Prepare salad dressing and reserve on the side

2.       Take the cucumber, cherry tomatoes, and mango in a mixing bowl and add ¼ cup of white balsamic vinaigrette with two pinches of kosher salt and toss. Let these marinate together for a 3-5 minutes.

3.       Add romaine toss and adjust seasoning with kosher salt. 
 

Tomato Sauce:

½-1 Cup diced onion

2 cups whole cherry tomatoes

20oz jar of your favorite tomato sauce

1 small package fresh basil

1 cup of water

2TBSP olive oil

Assemble:

1.       Heat olive oil in sauce pot until a light smoke point and add your onions.

2.       Once the onions are translucent add cherry tomatoes and basil let cook for 3-4 minutes until fragrant and the cherry tomatoes start to blister.

3.       Add tomato sauce and water with a pinch of kosher salt.

4.       Bring to a boil reduce to a simmer and continue to cook for 10-20 minutes for the flavors infuse together.

 
Breaded Chicken:

3 Large chicken breasts cut into 3 slices of equal thickness

Vegan Option: tofu (frozen, thawed, and pressed this will give it a “meaty” texture)

Garlic powder to taste

Kosher salt to taste

Breading:

2 Cups flour (chick pea flour can be substituted for Gluten Free)

3 Lg eggs mixed with 1 cup water and 1 TBSP kosher salt

Vegan Option: starch egg (1:3 ratio corn starch to water)

3 Cups seasoned bread crumbs (Gluten Free Can be substituted)

2 Cups shredded Italian blended cheeses or vegan mozzarella

¼ cup grated parmesan or vegan parmesan

Optional buffalo mozzarella or ricotta

Assemble:

1.       Season chicken with kosher salt and garlic powder

2.       Dip chicken in flour pat off any excess then dip into egg wash then coat right into the bread crumbs and coat toughly.

3.       Bake at 425 for 10-12 minutes flip half way through the cooking process. This will help it to brown.

4.       Remove the chicken and top with tomato sauce and cheese.

5.       Switch your oven to the “Broiler” mode and place your chicken parmesan back into the oven to just melt the cheese.

Complete:

1.       Boil pasta in salted water. Once cooked Strain through a colander and save one cup of the pasta water. Make sure you do not rinse your pasta.

2.       Toss you pasta in the fresh tomato sauce and cook together 3-5 minutes on medium high heat adjusting consistency with the reserved pasta water.

3.       Plate with a nest of pasta and top with chicken parmesan serve the salad on the side. Finish with plenty of freshly shaved parmesan and ENJOY!!!