Michelle wants me to come up with my quick and easy recipe for Chicken Parmesan. The last time I made it, I borrowed from several recipes I found on the web, improvising as needed. The measurements are my best guesses, as I didn’t measure last time. Here is, to the best of my recollection, how I did it:

Ingredients:

1 pound boneless skinless chicken breasts
1 cup Italian seasoned dry bread crumbs
1 cup flour
1 cup Grated Parmesan Cheese
1-1/2 cups Shredded Mozzarella Cheese
2 eggs, beaten
1 large jar spaghetti sauce
Spaghetti or other pasta of choice

1. In a plastic ziplock bag, pound the chicken to even thickness.
2. Combine bread crumbs, flour, and parmesan cheese in a small bowl, mixing well.
3. Pour half of the spaghetti sauce into a baking dish.
4. Dip the chicken in egg, then in the bread crumb mixture. Coat chicken thoroughly. Place the chicken in the dish on top of the spaghetti sauce.
5. Pour the remaining spaghetti sauce on top of the chicken.
6. Bake at 400 degrees for 20 to 25 minutes or until chicken is cooked thoroughly. (I got this from a recipe online… I seem to remember cooking it longer than that last time, but it may have been at 350 degrees)
7. Top with mozarella cheese. Bake an additional 5 minutes or until mozzarella cheese is melted. (I think I skipped this last time, but only because I didn’t have any mozarella).
8. Serve over hot pasta. (Last time I just had mac & cheese on the side)

Hope you enjoy!

Kellen and I made lunch today and it was sooooooooo good!! We made hamburger steak, rice and gravy and green bean casserole. We also made brownies for dessert. It tasted really good, and it was fairly simple. I have to really practice cooking since I will soon be a wife!

Ingredients:

2 lb Boneless Skinless Chicken Breast (Yields 5-6 Quesadillas)
Package of Large Flour Tortillas
Cheese, as desired (Pre-shredded Mexican or Fiesta Blend works great!)
1/2 stick Butter or Margarine
Salt, Pepper, Garlic Powder, or other desired seasonings

Directions:

1.Coat a medium to large skillet in non-stick cooking spray. Place on stove over medium heat and allow to preheat.
2. While the skillet is heating, dice the chicken into small squares or strips.
3. Add the chicken to the skillet, sprinkling lightly with salt, pepper and garlic powder. Stir until seasoning is evenly distributed.
4. Continue to cook the chicken stirring periodically until fully cooked (it has turned white and pieces can be cut easily with spatula).
a. When the chicken is nearly done , you may optionally increase the heat to brown the edges. Be sure to stir vigorously during this step so it doesn’t burn. When the chicken begins to show light brown marks on the edges, it is done.
Remove from heat and place chicken in a bowl.
5. Microwave tortillas on a plate on HIGH for 15 seconds. This will soften them and make it easy to fold.
6. Sprinkle shredded cheese over one half of a tortilla. Layer chicken on top the cheese, then top with more cheese.
7. Fold empty half of tortilla over, pressing down lightly. Butter both sides of the filled quesadilla.
8. Over medium heat, brown the tortilla. The sides will brown quickly so watch closely! When the first side is done, carefully flip and brown the other side.
9. Remove from skillet and slice the quesadilla into 4 triangles.
10. Repeat steps 6-9 for each quesadilla.
11. Optionally top quesadillas with diced tomatoes, sour cream, guacamole, or salsa.