Tuesday, July 5, 2011

Basil Plant: Flourishing. Blog: Neglected.

Yeah...sorry about that.
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:

  1. Heat oven to 400 degrees F.
  2. Spread 1 cup pasta sauce in a 13x9x2-inch baking dish.
  3. Place chicken breasts between two pieces of plastic wrap. Pound to 1/2-inch thickness with a meat mallet or rolling pin or child.
  4. In a shallow bowl, combine flour, salt and pepper (to taste).
  5. In another shallow bowl whisk together egg and skim milk.
  6. In a third shallow bowl (SO MANY BOWLS) combine bread crumbs, Parmesan cheese, salt and pepper.
  7. 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.
  8. 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.
  9. Spoon remaining pasta sauce on chicken. Sprinkle with mozzarella cheese.
  10. Bake for 15-20 minutes or until sauce is bubbly and cheese is melted. Make your linguine while you're doing this.
Once you've done all this, taken a few bites because you forgot to photograph your food, then taken a really low-quality picture, it should look something like 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.


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