Chicken Parmesan with a kick

I feel like chicken tonight, like chicken tonight, like chicken tonight. (That was from some commercial a long time ago - for the life of me I can't remember whose commercial it was).

The other night I made Chicken Parmesan and I'm going to share the recipe!

Grocery list -

1 -2 pounds of boneless skinless chicken breasts (depending on how many mouths you are feeding)

breadcrumbs (I use Italian style)

eggs

milk

flour

Parmesan cheese

2 large cans crushed tomatoes (see picture)

garlic

olive oil

crushed red pepper (ooo - the kick!)

salt

spaghetti noodles (or whatever type you prefer)

mozzarella cheese

Got everything? Let's begin!

First let's make the chicken. Clean off your chicken breasts and pound the heck out of them with a mallet. (This makes them so tender!). Heat a couple TBSP of olive oil in large skillet. Put 1/4 cup of flour in a gallon sized bag and add chicken breasts, shake to coat. Now we need an egg wash bowl and a breadcrumb bowl. Beat 2 eggs in bowl (add a little splash of milk) for your egg wash bowl. And add 1 cup breadcrumbs and 1/2 cup parmesan cheese in other bowl. Take chicken breast out of flour bag - dip in egg mixture, coat with breadcrumb mixture, and throw in heated skillet. Brown both sides, turn heat off and cover with lid to keep warm and tender.

In the meantime, let's make the sauce. Heat saucepan (at least 2 quart saucepan) on medium high. Add 1/4 cup of olive oil, 2-3 cloves of crushed garlic, 1 tsp salt and 1 tsp crushed red pepper flakes (this gives the sauce a nice kick - for a bigger and yummier kick, make it 2 tsp but only if you like spice!). Let that garlic mix sizzle for 1 minute. Add 2 cans crushed tomatoes. Bring to boil, reduce heat to low and simmer.

Time to assemble! Preheat your oven to 350. Put chicken breasts in 9x13 glass pan, put a mound of shredded mozzarella cheese on each chicken breast. Add the tomato sauce (I scoop it out with a large spoon so it doesn't splash everywhere).

Then add more mozzarella to the top of each chicken breast (I do that so I know where to find them - and who doesn't like extra cheese?) Bake at 350 for 25-30 minutes or until edges are bubbling and cheese is browning.

While chicken is baking, boil some water and make your noodles. When everything is finished - put a scoop of noodles on your plate and add a chicken breast with a heaping scoop of sauce. Yum! Enjoy! :)

What's for dinner?

Here is one of my favorite recipes ever. I've made it so many times and for so many different people and they always end up asking for the recipe. It's sure to become one of your favorites as well!

Chicken (or Beef) Enchilada Casserole

1 pound chicken breast OR ground beef
1 packet taco seasoning (you will only use 1/2 packet)
1/2 onion, chopped
1 can cream of chicken soup
1 cup sour cream
1 jar of salsa or taco sauce - hot, medium or mild, it's your choice!
12 small corn tortillas
2 cups shredded cheddar cheese (or mexican blend, again, it's your choice!)

Heat oven to 350 degrees.
Cook chicken (or beef) on stovetop. Shred cooked chicken or cut into chunks and put back into the pan. Add chopped onion to pan and saute. Add 1/2 of the taco seasoning packet along with the recommended amount of water. Cook for 3 minutes and remove from heat.
Cut corn tortillas into chunks (I use the pizza slicer and slice, slice, slice!).
In seperate bowl, mix cream of chicken, sour cream and 1 1/2 cups of salsa (or taco sauce).
Now get ready to layer!
In a large casserole dish (I use a round 2.5 liter corning ware dish), pour 1/2 cup salsa, add 1/2 tortilla pieces, 1/2 the meat mixture, 1/2 the soup mixture and 1 cup of cheese followed by the rest of the tortilla pieces, meat, soup mixture and cheese. Bake for 25 minutes or until bubble all around the edges.

For a spicier dish, add jalapenos on top of each cheese layer. I add a can of fiesta corn to my meat mixture to sneak in an extra vegetable.

Serve with sour cream and tortilla chips (if desired).

Now you know what's for dinner! Enjoy!