And now for a moment of venting:
Today is one of those days where my patience wore off an hour ago and I'm now practicing deep breathing in an attempt to keep my cool as each new trying situation smacks me across the face. Whew! It felt good to get that off my chest. Thanks for listening.
Lightened-up Chicken Parmesan
recipe inspired by http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-chicken-parmesan-recipe/index.html
1/2 cup panko breadcrumbs
1 T olive oil, plus 2 T for sauteing the chicken in batches
1/4 cup fresh basil, julienned
1/4 cup of parmesan cheese
2 boneless skinless chicken breasts, sliced in half horizontally and pounded to even thickness
1/4 tsp each salt, pepper, onion powder, garlic powder
1 jar of your favorite homemade (recipe below) or jarred marinara sauce (I used a jar of Rao's Marinara, a really high quality sauce that was on clearance at my local grocery store)
1/2 cup part-skim shredded mozzarella cheese
In a small bowl combine the panko breadcrumbs, 1 T olive oil, fresh basil, and parmesan cheese. Stir until well combined and set aside.
Pour about 1/2 - 2/3 of the jarred sauce (or about 2-3 cups of homemade) over the chicken.
Top with the cheese, making sure to get an even layer. You will be shocked at how far 1/2 cup of cheese can go!
And this is the beautiful and delicious final product! So yummy!!! You can smell the fresh basil and we couldn't wait to dig in! Enjoy!!!
|The cooked angel hair tossed with the rest of the jarred sauce.|
|Roasted broccoli: broccoli tossed with 1 T olive oil, salt, garlic, and juice of 1/2 lemon. Roasted at 400 for 25 minutes.|
|Sauteed Swiss Chard: 1 tsp olive oil, chard, garlic, salt to taste. Toss over medium-high heat until wilted.|