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 parmesan 2.0
Ingredients
- 2 Large Boneless Chicken Breasts
- Salt & Pepper to taste
- 1 Large Egg
- 3/4 Cup Panko Bread Crumbs
- 3/4 Grated Parmesan Cheese
- 1/2 Cup Flour
- 3 TBSP Olive Oil
- 1/2 Cup Tomato Sauce (Recommended: Costco Brand – Victoria White Linen Marinara Sauce)
- 4 Slices Provolone Cheese
- 4 Slices Mozzarella Cheese
- 1/4 Cup Chopped Fresh Basil
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Directions
- Preheat oven to 450 degrees
- Meal prepared for 4 people
- Cut Chicken Breasts in half, down middle
- Beat Egg in bowl, then set aside
- Mix Bread Crumbs & Parmesan Cheese, then set aside
- Add Flour to separate bowl
- Dip Seasoned Chicken Breasts in Egg
- Dip Seasoned Chicken Breasts in Flour
- Dip Seasoned Chicken Breasts in Bread Crumb Mix
- Let sit in refrigerator for 10 minutes
- Add Olive Oil to skillet and heat
- Cook Chicken Breasts until golden brown, for 3 minutes per side
- Transfer Chicken to baking dish
- Top with 2 TBSP Tomato Sauce
- Add 1 slice of Provolone Cheese to top of Chicken and Sauce
- Add 1 slice of Mozzarella Cheese to top of Chicken and Sauce
- Sprinkle with fresh Basil & dust Parmesan Cheese
- Bake until Cheese is brown and starts to bubble – no more than 10-15 minutes
- Serve over Spaghetti or Bucatini Pasta
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