Last week I had a true winner in the meal department. In fact, both boys commented on how good it was several times and have requested I make it a regular item in the menu. I think that means it is a hit! It really was quite yummy, so I am going to include the recipe here so I don’t forget it. I’ll take pictures next time I make it and include it in a separate recipe posting.
1/4 Cup Olive Oil
4 Boneless Skinless Chicken Breasts (about 1 1/4 lb)
1/3 Cup Italian Style Dry Bread Crumbs
1/3 Cup Grated Parmesan Cheese (The real stuff. Not that powdered gak.)
1 Egg, beaten
1/2 Cup Shredded Mozzarella Cheese
2 TB Grated Parmesan Cheese (See note above.)
16 oz Jar of your favorite Spaghetti Sauce (I used my homemade I put up last Fall)
Between sheets of waxed paper, flatten chicken to 1/4 inch thickness. In shallow dish, mix bread crumbs and 1/3 Cup Parmesan cheese. Dip the chicken into egg, then coat with bread crumb mixture.
In 12 inch skillet (or electric skillet set to Medium heat), heat oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour spaghetti sauce around chicken in skillet. Sprinkle Mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 TB Parmesan cheese just before serving. Enjoy!
Makes 4 Servings.
Here is what we are planning to eat this week:
Monday–Impossibly Easy Chicken and Broccoli Pie, (This calls for frozen broccoli, but I am going to substitute fresh and use fresh chicken breast as well)
Tuesday– Chicken Soup, French Bread
Thursday– Venison Roast and Veggies
Friday-Chicken Parmagiana, French Bread
Saturday– Baked Fish with Lemon, Fresh Asparagus, Salad
Sunday–Spaghetti with Meatballs, Italian Olive Oil Bread, Salad
Well that’s it for this week. What are you planning to eat this week? For more dinner ideas, be sure to click on the picture at the top of this post.