Chicken Parmesan

Italian food is one of those genres of cuisine that I rarely make, simply because I eat WAY TOO MUCH of it.  Anything that comes from the wonderful country of Italy is an A+ in my book.  Below is my own rendition of Chicken Parmesan.  It may not be perfect traditional chicken Parmesan, but man is it delicious. I made my own sauce to go with it...that recipe is first.  Then go ahead and follow the chicken parmesan directions.  Feel free to alter it however you want.  That's the beauty about cooking vs. baking.  You can wing it!

Maggie's Homemade Spaghetti/Marinara Sauce

1 can of crushed tomatoes
1 tbsp dried basil
1/2 tbsp dried oregano
1 tsp dried parsley
1 1/2 tbsp sugar
1 tsp of "pasta magic"
3 cloves of garlic, minced
1/2 of a medium onion, chopped
salt and pepper to taste
1 tbsp olive oil

saute the chopped onion, minced garlic, and olive oil in a medium sized sauce pan over medium high heat.  Do this until the onions and garlic are soft (about 5-8 mins)

Next, pour the can of crushed tomatoes in with the onions and reduce heat to medium.

Add spices and sugar to the sauce.

Let the sauce simmer for about 25 minutes until things look nicely blended together.

Now, time to move on the preparing the chicken!  

1.5 pounds if boneless, skinless chicken breasts

2 c of italian bread crumbs

1 c of flour

3 eggs

canola oil for frying

sauce from above recipe

1.5 cups of mozzarella cheese

1 lb of spaghetti noodles

The chicken breasts that I bought were very think, so I cut them in half.  Then add a layer of plastic wrap over the chicken and evenly thin with a meat pounder. 

Pour about a half inch of canola oil in a large skilled and heat over medium heat.  While the oil is heating up, put the flour, breadcrumbs, and eggs in 3 separate bowls.  Beat the eggs.

Dip each breast in the flour, then eggs, then the bread crumbs and place in the hot oil.  Cook the chicken about 4 minutes on each side or until the outside is brown and crispy.

After you place the chicken in a large glass pan, cover it with sauce and then cheese.  Bake at 350 degrees for about 15 minutes.

While the chicken is baking, cook the pasta according to directions on box.  Serve the chicken over the pasta and enjoy!!  My husband added extra cheese (cheddar was all we had) that's why it looks the way it is :)

I also wanted to share a few other things that I've recently made and tried at some amazing restaurants!

I had this awesome dish at a place called Palette Bisto in Petoskey, MI.  It is a curry peanut butter, chipotle strawberry jam, bacon, and pear quesedilla.  Unbelievable!

A few weeks ago, I spend an entire Sunday baking!  Below is a loaf of whole wheat bread, 3 cheese garlic bread, and my gandmother in-law's crescent rolls.  

And finally...his and hers homemade pizza night!  Mine is on the left and it is Mango BBQ sauce from American Spoon Foods, shredded chicken, ham, and pineapple.  The hubby's on the right with sauteed onions, jalapenos and tomatoes.  Thanks for checking things out!  Happy cooking!