Papa’s Juicy Noodles, left, and No Toothpick Chicken. Photo by Nancy Jo Polito
Sundays at 6 p.m., my family gathers for Sunday Night Dinner (I capitalize it because it’s that important to us! ) at my house. We started this tradition, gathering at my parent’s house every Sunday for dinner, when Angela and Adrianna, my two daughters, were very young. My father was an exceptional cook, who learned from his father, who owned the Napoli Restaurant, the first Italian restaurant in Portland (back in 1920!) on India Street. My mother was also a wonderful baker. At a very young age, I took an interest in learning how to prepare great dishes and bake wonderful desserts.
Every Sunday night dinner starts with an antipasto, is followed by the main course, and ends with a homemade dessert. One of our family’s favorite meals is No-Toothpick Chicken. Papa’s Juicy Noodles and dessert are always a surprise.
Chicken Cordon Bleu, which requires toothpicks to hold the stuffed and rolled chicken together while it’s cooking, used to be a family favorite. The last time I prepared it, my daughter happened to ask me a question while I was removing the toothpicks, one by one. I looked up at her briefly and lost sight of which piece of chicken I had just pulled the toothpick from. When my focus returned to the chicken, I noticed a one-inch piece had broken off from the toothpick I was holding. I realized it must be inside one of the chicken pieces.
Not knowing which chicken piece concealed the broken toothpick, we sat down to eat our dinner with caution. Each of us took our time slicing through our chicken, checking each bite. But that night, no one found the broken toothpick in their portion. When I packed up the leftovers, I warned everyone that the broken toothpick had to be in one of the packed-up, to-go meals.
The next night my daughter Angela texted me that my grandson Julian, who was 7 years old at the time, had found the toothpick. I was so upset that someone could have choked and been seriously hurt that I came up with a my version of the chicken recipe that doesn’t require toothpicks. A few months later, I prepared my new chicken recipe for Sunday night dinner. When my daughter Adrianna arrived, she asked, “What’s for dinner? I explained, and she announced to the rest of the family, “Hey guys, we got No Toothpick Chicken!”
Now my family prefers it over the classic rolled Chicken Cordon Bleu. It’s both easier to make and less dangerous to eat.
Papa’s Juicy Noodles was a dish my father came up with to replace the ramen-style noodles his grandchildren were bringing to his house for lunch during summer vacation. After reading the ingredients on the back of the ramen package one day and proclaiming, “I can’t even pronounce the ingredients in this stuff!” he was determined to cook them something healthier.
A few days later, he served his grandchildren his rendition of ramen-style noodles with an Italian influence. “It’s Papa’s Juicy Noodles!” they exclaimed. It was a big hit and has been a family staple ever since. I produced and sold Papa’s Juicy Noodles for years in local stores, and many of my loyal customers have requested the recipe. Here you go:
NO TOOTHPICK CHICKEN
You can make No Toothpick Chicken made ahead by sautéing the chicken, placing it on a baking sheet and then refrigerating it until you are ready to top it with the ham and cheese.
Serves 4
3 boneless chicken breasts
Salt and pepper
1 tablespoon butter
2 tablespoons olive oil
3/4 cup all-purpose flour
4-6 slices Black Forest ham
5 ounces fontina cheese
Slice each chicken breast into 2 or 3 thin pieces, horizontally, depending on the thickness of the breasts. If the breasts are very large, cut them in half before making the horizontal cuts to make smaller serving sizes. Place the chicken slices on a cookie sheet. Sprinkle both sides with salt and pepper.
Heat the butter and oil in a 12-inch sauté pan until butter has melted.
Meanwhile, put the flour in a shallow bowl. Dredge each piece of seasoned chicken breast in the flour. Shake off the excess flour and place the chicken in the sauté pan. Sauté the chicken until golden on the bottom, 5-6 minutes, flip, and brown the second side. When both sides are golden brown, transfer the chicken to a paper towel. Depending on how many slices of chicken you have, you may have to sauté them in stages.
When all the chicken breasts are cooked, place them in a baking dish or on a sheet pan, leaving a little space between them. Top each piece of chicken with a piece of sliced ham, cutting the ham to fit. Slice the cheese and place a slice or two over ham. (The cheese spreads as it melts so you do not need too much.) Place the tray of chicken under the broiler for a few minutes to melt and brown the top of the cheese.
PAPA’S JUICY NOODLES
Double the recipe if you use the full 16 ounces of pasta.
Serves 4
8 ounces spaghettini or Angel hair pasta
1 chicken or beef bouillon cube
½ teaspoon parsley flakes
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
½ cup grated Parmesan or romano cheese
Bring a large pot of water to a boil. When it boils, add 2 teaspoons of salt. Break the pasta in half and add it to the boiling water, cooking until al dente, following the package instructions. Drain the pasta and place it in a serving bowl.
Meanwhile, add 1 cup water, the bouillon cube and all the spices to a small pot. Add the oil and butter. Heat the pot on low until the butter is melted, stirring the ingredients together to blend. Keep the mixture warm.
Pour the seasoning mixture over the al dente pasta in the serving bowl. Toss to coat. Sprinkle on the cheese, toss again. Let it sit for a few minutes, toss again, and serve.
Nancy Jo Polito with her daughters. Left to right, Adrianna Pizzo, Nancy, Angela Pizzo Tillotson. Photo courtesy of Nancy Jo Polito
MEET THE COOK: NANCY JO POLITO
I am a native Portlander. When I retired a few years ago, I thought I was going to be bored, but that has not happened! My family comes first, starting with our Sunday night dinners and the time I spend with my grandson twice a week after I pick him up from school. A few things that bring me joy are cooking and searching for new recipes; bargain hunting with my bestie, Delores; playing the piano; painting; knitting; sewing; and writing. Writing came later in my life when I my book, “Nobody Washes Me, I’m Italian!” was published by OutSkirts Press. My next book, “Taking Care of Business” will be published soon.
When I was growing up, my family followed a Mediterranean diet, which emphasizes plant-based foods and healthy fats. We ate mostly veggies, fruits and whole grains. Olive oil was our main source of fat. Everything in moderation. At the end of every day, my family gathered around the kitchen table for dinner. It was a place where everyone, including my brothers and me, was able to share what transpired during the day, laughing, crying and laughing again. Nowadays, our Sunday night dinners bring my family together: my two daughters, their husbands, and my grandson, and it makes me happy knowing we are still carrying out a little of the traditional Italian family dinnertime that I was brought up experiencing.
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Dining and Cooking