We've been cooking, I just haven't been blogging. I apologize in every language for the delay, but now
To be honest, a few recipes/pictures have been lost in the sad bout of neglect, but not to worry. Scott is here to save the day with one of my favorite meals of all time--Chicken Parmesan.
To begin this recovery meal after weeks of roman noodles because you can't survive without our blog, you'll need this stuff:
1 26 oz jar traditional pasta sauce, divided.
4 4 oz boneless, skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper
1 large egg
2 tablespoons skim milk
1 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
2 tablespoons olive oil
1 cup shredded mozzarella cheese
Hot cooked linguine
You'll also need this stuff:
Pictured: Other stuff you'll need.
Once you have all that stuff, do this:
- Heat oven to 400 degrees F.
- Spread 1 cup pasta sauce in a 13x9x2-inch baking dish.
- Place chicken breasts between two pieces of plastic wrap. Pound to 1/2-inch thickness with a meat mallet or rolling pin or child.
- In a shallow bowl, combine flour, salt and pepper (to taste).
- In another shallow bowl whisk together egg and skim milk.
- In a third shallow bowl (SO MANY BOWLS) combine bread crumbs, Parmesan cheese, salt and pepper.
- Dredge a chicken breast in flour mixture; shake off excess. Dip in egg mixture; let excess drip off. Dredge in bread crumb mixture; shake off excess. Repeat with remaining chicken breasts.
- Heat oil in a large skillet over medium-high heat. Add breaded chicken, in batches if necessary, and cook for 3 minutes or until golden brown. Turn with a spatula and cook 3 minutes more or until golden brown. Place in prepared baking dish.
- Spoon remaining pasta sauce on chicken. Sprinkle with mozzarella cheese.
- Bake for 15-20 minutes or until sauce is bubbly and cheese is melted. Make your linguine while you're doing this.
Despite the crappy picture, this meal was delicious.
Speaking of success, our Basil plant is flourishing.
Speaking of failure, we lost the receipt for this meal, so I have no idea how much it cost. But I'd definitely serve it with asparagus.