Chicken Parmesan

I don’t really have anything interesting to say about our dinner in this post. It was really good. We both enjoyed it. Wow…I just re-read that and realized how lame it sounds. I think I am just too tired and too full to complete decent sentences right now. I have been eating a ridiculous amount of food lately. I just feel hungry all the time. And then after I eat, I feel exhausted and ready to lay down for a nap. I guess my little man is growing big and strong in there. I am dreading reading the scale at my next doctor’s appointment though. Anyway, here’s the recipe for the Chicken Parmesan we had tonight. It was really good. We both enjoyed it. Wait, I think I’ve said that already. ;) The only complaint I have is that the crust never got good and brown for me and it stuck to the foil even though I sprayed it with cooking spray. I had to turn ont he broiler to get any color at all. I think next time I will just pan fry the chicken breasts. Who really cares about eating healthy anyway?

Chicken Parmesan
Source: adapted from Brittany at Adding a Little Southern Charm

2 boneless, skinless chicken breasts, pounded thin - I marinated mine overnight in a romano basil vinaigrette
1 1/2 cups bread crumbs
2 tbsp Italian herb blend
1 tbsp garlic powder
1/4 cup parmesan cheese, grated
1/4 cup marinara sauce, divided
1/4 cup mozzarella cheese, divided

Preheat oven to 400. Line a baking sheet with foil and spray well with cooking spray. Mix bread crumbs, Italian herb blend, garlic powder and parmesan cheese together in a dish large enough to fit the chicken. Take chicken out of marinade and shake to remove any excess. Dip into bread crumb mixture, again shaking to get rid of any excess. Place on baking sheet. Cook 15 minutes, then turn over. Continue to cook until chicken is done and add a small bit of marinara sauce and top with cheese. Put back in oven for a few minutes until cheese is melted.

We served ours with angel hair pasta, mine with alfredo sauce and Taylor’s with marinara.