stuffed bell peppers with Mexican rice and pinto beans on the side (note to self: get more long grained white rice, brown rice wasn’t quite it for Mexican rice).
So, I ask Brian if he has any input on tonight’s dinner. He said “how about chicken?” Okay, chicken it is.
I get out my handy dandy allrecipes cookbook (the book is "tried and true favorites top 300 recipes")and found a recipe that look pretty simple and pretty good. Since I’ve decided I want to try my hand at cooking again (at least until it’s too hot to cook), a nice thing is a full pantry. Gives me more choices on what I can make.
So for tonight’s dinner I will be making Tomato Chicken Parmesan. I won’t use as many chicken breasts as they call for, I’ll only do four, which should take care of one night of leftovers.
Tomato Chicken Parmesan
Ingredients
2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheeseDirections
1. Preheat oven to 375°F (190°C)
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and sauté for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
I’m also thinking about making a loaf of walnut raisin bread. Since we’re not bringing sweets into the house, I thought maybe Brian would like to make some toast for an evening snack. To have with his hot cocoa.
UPDATE:
Din was very good, we have a new entry into the rotation… Click “but there’s more” to see pictures and get my thoughts on what I’d do differently next time.
I found that when I was finished coating the chicken, I threw out over half of what I had made. So, I’d cut that in half.
The chicken browning in the pan:
I cooked it longer on each side than ten minutes. I lowered the heat somewhat.
Placing the chicken on the pasta sauce:
Here’s another place where I didn’t do as the instructions instructed. The chicken was thick and I was not certain that twenty minutes in the oven would be enough to cook it through. I cooked it for about thirty minutes before adding the cheese slices.
Twenty minutes after adding the cheese, it’s ready for eating:
I served it with a side salad and spinach:
Two thumbs up!
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