This chicken recipe was meant as a vehicle for my ramps, but you could leave them out, up the tomatoes, and have a nice recipe. With the ramps, it is fantastic.
Chicken Parmesan with Ramps (serves 4-6):
- 1 1/2 lb boneless skinless chicken breasts, pounded to uniform thickness if needed
- flour for dredging
- 1 egg, beaten
- 1 cup breadcrumbs
- salt and black pepper
- 4 tbsp olive oil
- 4 oz cherry tomatoes (or 8 oz if no ramps)
- 1 bunch ramps, leaves only, save stems for other use
- 1/2 onion
- 1 clove garlic
- 1 1/2 cups freshly grated parmesan
- a bit of mozzarella (2 oz, perhaps)
Saute the onion and garlic in 1 tbsp oil until soft. Add cherry tomatoes and cook until beginning to disintegrate, then add ramp leaves. Cook until leaves are well wilted. Salt lightly, and spread on the bottom of a baking dish which can hold all the chicken in one layer. Preheat oven to 400* F. Mix the bread crumbs with thyme, salt, and pepper. Dredge each chicken piece in some flour, then dip in the egg. Coat in breadcrumbs, then fry in the remaining olive oil until browned on both sides. Place chicken atop tomatoes and ramps, then place thinly sliced pieces of mozzarella on top. Cover with grated parmesan, then bake for 10-15 minutes, until the cheese is melted and bubbly, and chicken is cooked through.