This is my quick and easy version of chicken Parmesan. I hate having to pound out the chicken breast so instead I cut them into three pieces. First remove the tender and part of the breast together. Then simply slice the breast in half and you will end up with a good thickness for chicken Parmesan.
2 Chicken breast, boneless, skinless trimmed as stated above
Salt and pepper
1 cup Italian bread crumbs
¼ cup Parmesan cheese shredded
1 tbsp. Herbs, dried (your favorite)
2 Eggs beaten
Oil, enough to fill the bottom of your skillet
½ cup Mozzarella shredded cheese
Season the chicken breast on both sides with salt and pepper. Add the dried herbs and shredded cheese to the bread crumbs and mix well. Dip the chicken into the egg, shaking off excess, then place in the bread crumbs coating the chicken well on both sides. Complete this for all the chicken pieces and place all the chicken on a plate. Heat the oil in a large skillet. Cook the chicken until each side is browned. Remove the chicken to a baking sheet. Preheat the oven to 350. Cover each piece of chicken with a thin layer of sauce and top with the shredded cheese. Bake until the cheese is melted. Serve with your favorite pasta.
This is so simple and yummy. The avocado gets creamy and warm and blends so well with the melted cheese. One of my favorites.
2 Chicken breasts, skinned
2 tbs. Olive oil
1 med Onion, chopped
2 cloves Garlic, chopped
½ Red pepper, chopped
Salt and pepper
4 tbs. Pasta sauce
1 Avocado, sliced
6 slices Mozzarella cheese slices
1 tbs. Fresh chopped parsley
In a large fry pan sauté onion, red pepper and garlic till soft. Remove from pan. Add chicken breast seasoning with pepper and salt. Brown the chicken on both sides. Scoop half of the vegetable mixture on top of each chicken breast. Cover each breast with 2tbs of the pasta sauce. Place sliced avocado on top of each chicken breast and cover with cheese. Put the chicken in a 375 preheated oven and cook till the cheese turns slightly brown. Top with the chopped parsley.
I really don’t make this enough. A simple dish with tons of flavor. Use fresh parsley in your cheese mixture for the best results.
4 cups Ricotta cheese
½ cup Parmesan cheese, grated
3 cups Mozzarella cheese, shredded (reserve 2 cups for topping)
1/2 cups Spinach, chopped
1/2 cup Parsley, chopped
16 Manacotti pasta
1 jar Pasta sauce
Cook manicotti pasta until andante. Remove from the water and let cool. Preheat oven to 375. Mix ricotta, Parmesan cheese, mozzarella cheese, egg, spinach, and parsley together. Place the mixture into a piping bag. Fill each manicotti with the cheese mixture. Place manicotti in a baking dish that has a little pasta sauce in the bottom. Cover the manicotti with the pasta sauce and top with mozzarella cheese. Cook until the cheese starts to brown. Let manicotti rest before serving.
When I first posted this recipe I did not post a photo, so now I am correcting this. Enjoy
8 Wheat or flour tortillas
8 tbsp Marinara sauce
Shredded mozzerella cheese
Any of your favorite pizza toppings
Preheat your oven to 400 degrees. Sprinkle a baking sheet with the corn meal to keep the pizzas from sticking. Place the tortillas on the baking sheet. Place 1 tablespoon of the marinara sauce on each tortilla. Spread the sauce to the edges. Put on your topping of choice. Cover the tortillas with the shredded cheese. Sprinkle cheese with the chopped oregano and basil. Cook until the cheese begins to turn brown, about 10 minutes.