Quick Chicken Parmesan

This is a quick and easy weeknight recipe that ANYONE can cook. Really! You can make it your own by adding anything you would like. I used 1 big chicken breast and cut it in half. It was the perfect size for two once you flatten it.


3-4 chicken breast, flattened
Italian bread crumbs
1 egg
a little milk
Parmesan cheese
seasonings such as salt, pepper, garlic powder
spaghetti noodles, cooked according to package
a jar of your favorite marinara sauce

Flatten chicken with a tenderizer or mallet. Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. 

Brown the chicken in the hot oil on both sides until brown on both sides or until chicken is done. 

Heat your sauce and serve over the chicken. Sprinkle with Parmesan cheese and serve. OR  once chicken is golden, place in casserole dish and top with sauce then bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with over noodles, garlic bread and a nice green salad.

Enjoy!

Mac N Cheese

This is a VERY good recipe!! Sabrina (loulousucre) gave me this and I have no complaints! It has a rich flavorful taste and you cannot take just one bite. I hope you enjoy this as much as I did. Shredding your own cheese is what makes this dish so if you have the time, I would recommend shredding.

3 c uncooked macaroni (I used penne)
1 stick of butter
1 onion (I used 1/2 large onion), chopped finely
6 T flour
1-2 T of Dijon mustard (depending on if you like mustard taste)
1 qt of warm milk
Dash of nutmeg
Dash of thyme
1 bay leaf, optional
salt/pepper/garlic powder
8 oz block of sharp cheddar cheese, shred
4 oz mont jack cheese, shred
2 oz Gruyere cheese, shred (can use mozzarella if you can't find this cheese)
Parmesan cheese for topping
1 t Tabasco
1 T Worcestershire sauce

Cook macaroni. Melt butter and saute onions until lightly brown. Mix flour in well and cook a minute or two. Add mustard. Pour/whisk in warm milk and simmer. Add nutmeg, thyme, salt, pepper, garlic powder, bay leaf and cook 15 mins. Add cheddar, mont jack, and Gruyere; let melt. (I added a little Parmesan too). Add Tabasco and Worcestershire. Remove bay leaf and sprigs of thyme (if you used fresh). Add macaroni and mix well. Shred Parmesan cheese on top and cook at 350 until bubbly (approx 35-40 mins).

ENJOY!!

Pesto Chicken Pasta

Seriously, you cannot take just one bite of this pasta dish. Our old neighbors, Laura and John Bowman, would have us over for dinner and one night Laura WOWed us with this dish. Lee and I could not get out how much we liked it b/c our mouth was stuffed full until we cleaned our plates. It is so easy and it has baby corn in it!! Who doesn't love baby corn?! It's nice to have a baby corn dish that isn't Chinese. So I hope you enjoy this recipe as much as we did!!

2-3 big chicken breasts (we like less bc we like more veggies)

1-2 cans baby corn (break into small pieces)

1-2 cans artichoke hearts- quartered

1-2 Bertoli pesto tubs

1 box medium shells or pasta of choice (boil whole box but I usually only end up using ¾)

Garlic salt

cracked black pepper

olive oil

grated Parmesan cheese (optional)

Boil noodles while cooking other ingredients. 

In large pan sauté baby corn & artichoke hearts in olive oil, season with pepper and garlic salt real well. Cook for about 10-15 minutes, to soften veggies.

Add cut up chicken. Add more garlic salt and pepper (this is really where the flavor comes from besides the pesto, we like ours really seasoned)

Cook until chicken is done.

Add Pesto. Stir, and fold pasta into mixture!

Top with grated parmesan cheese (optional)

Serve with Garlic Bread and a salad!

Servings: 6-8 servings

Prep Time: 10 mins

Cook Time: 20 mins