baked parmesan zucchini
INGREDIENTS
- 4 large Zucchini
- High quality Olive Oil
- Salt and Pepper
- 1 TBSP chopped garlic cloves (about 3 cloves)
- 2 TBSP mixed Italian Parsley
- 2 TBSP minced Basil Leaves
- 1/4 Cup grated Parmesan
- 3/4 Cup Panko Bread Crumbs
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DIRECTIONS
Prep Time: 15 – 20 Minutes
- Preheat oven to 425 degrees
- Take stems off Zucchini, cut each in half and scoop out all seeds
- Place Zucchini on cookie sheet then Brush generously with Extra Virgin Olive Oil
- Put Zucchini cut side down and sprinkle with salt and pepper
- Put in oven and roast for 15 minutes until soft but not limp
- Mix Garlic, Basil, Parsley & Parmesan then Add Panko bread crumbs
- MIX MIX MIX
- Take Zucchini out of oven & turn cut side up
- Spread heaping TBSP mixture evenly on each Zucchini
- Bake for 10 Minutes until Panko is crispy
- Serve hot or warm
Chicken Marsala
INGREDIENTS
- 1/4 Cup Of Flour
- 1/2 Tsp Salt
- 1/4 Tsp Ground Black Pepper
- 1/4 Tsp Ground Oregano
- 4 Skinless Chicken Breast Halves – Pounded 1/4 Inch Thick
- 4 Tbs Butter
- 4 Tbs Extra Virgin Olive Oil
- 1 Cup Sliced Mushrooms
- 2 Shallots – Chopped
- 3/4 Cup Marsala Wine – Sweet Marsala Preferred
- Optional – Splash Of Chicken Stock & Splash Of Half And Half
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DIRECTIONS
- In Shallow Dish Or Bowl, Mix Together Flour, Salt, Pepper & Oregano
- Drench Chicken In Flour Mixture (Coat)
- In Large Skillet, Melt Butter & Oil Over Medium Heat
- Place Chicken In Pan & Brown Lightly
- Put Chicken In Over At 200 Degrees, To Keep Warm For A Few Minutes
- Using Oil & Butter Left In Pan, Saute Shallots Lightly – Add More Butter If Needed
- Add Mushrooms Until Soft
- Add Marsala Wine And Mix Thoroughly
- Put Chicken Back Into Sauce – Make Sure Sauce Covers Chicken
- Cook About 10 Minutes Or Until Flavors Are Blended Together
- If Chicken Looks Dry, Add Chicken Stock To The Mixture
- FANCY OPTION – Add A Splash Of Half And Half To Mixture
- REMINDER – I Cook To Taste, So Feel Free To Do The Same – Taste, Taste, Taste