Monday, June 25, 2007

It's Chicken Week!

If last week was pasta week, then this week is Chicken week. Roast chicken, chicken with black bean salsa, and tonight? Something real easy. Chicken Parmesan. (what's that you say? Chicken AND pasta? It must be Monday) Honestly, its a really easy meal because
1) It doesn't take a lot of time - basically it takes as long to cook the chicken as it does to make the pasta.
2) It tastes like its bad for you, but it isn't (I think that's Jon's favorite part)

The only problem? The meal was a little lacking in vegetation. I was just a little too wiped out to make a salad/defrost some green beans, whatever - but I kinda feel like I can get away with that with Italian food. Maybe I'll work some extra green in tomorrow night.

Easy Cheesy Chicken Parmesan
2 chicken breasts
Italian breadcrumbs
Marinara Sauce
Mozzarella cheese - I buy it fresh and then grate it

1) Preheat oven to 350
2) Coat chicken in breadcrumbs, place in baking dish and bake for 20 minutes
3) Top chicken with marinara sauce - I use about 3 Tbsp a breast. Sprinkle grated mozzarella over marinara sauce.
4) Broil chicken for 5 minutes until cheese melts


  1. I hope Mr. Monkey never meets you. He would want to run away with you and your chicken parmesan.

  2. I don't know if you know that I know NOTHING about cooking. NOTHING. You would be ashamed of me.

    I'm looking at this recipe and thinking "Hm. Doesn't look hard at all."

    But the thing is...coat in bread crumbs. How? I don't even know. Do I put something ON the chicken? Do I just drop it in a bag, shake and bake style?

    I know...ridiculous, huh?

  3. Jessica - there are a bunch of ways you can do it. The shake and bake style definitely works. I do that with most marinades. With breadcrumbs I usually just put them on a plate, lie the raw chicken on top and press. Then flip the chicken and repeat. Chicken is "sticky" so the bread crumbs stick to it. My only word of caution - don't put the unused breadcrumbs back in the container. Salmonella = bad.