Healthier Sesame Chicken

Here's yet another photo my hubby snapped on his iPhone at the dinner table. I've been too lazy to get my camera out I guess! This recipe is from my friend Jessy's blog. I've had it saved all year and finally got around to making it this week! Mine didn't turn out nearly as pretty as hers but it sure did taste amazing. And it was SO easy! I usually shy away from making Asian dishes at home because they usually involve many steps and a deep fryer. This didn't require either. We'll definitely eat this again!

Healthier Sesame Chicken

Ingredients:

1/2 c. all purpose flour
1/4 tsp. salt

1/4 tsp. black pepper
4 boneless skinless chicken breast halves, cut into bite-sized pieces
1/4 c. reduced sodium soy sauce
1/4 c. white sugar
1/2 tsp. sesame oil

1 tbsp. sesame seeds
1/4 c. chopped scallions

Directions:

In a gallon size Ziploc bag, combine flour, salt and pepper. Add chicken to the bag, seal and shake well to coat. Generously spray a large skillet with non stick cooking spray and heat to medium-high heat. Add chicken to the hot skillet and cook, stirring occasionally for 4-5 minutes, until no longer pink. Transfer to a plate.

Reduce heat to medium and add soy sauce and sugar to the skillet. Stir until the sugar dissolves, about 1-2 minutes. Stir in the sesame oil and sesame seeds. Finally, add chicken and scallions. Toss and serve immediately over hot, steamed brown rice. Makes 4 servings.

Paprika Chicken Stroganoff

My husband loves anything with the word "stroganoff" in it! I've never been a huge fan, mostly because of the beef and mushrooms...two things I won't eat. But when I came across this recipe, it looked perfect for the both of us! It was fairly simple to make and the end result was delicious! Just the right amount of creamy sauce, not too saltly, and super tasty with the added tomato element. Definitely a keeper!

Paprika Chicken Stroganoff

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

1 tbsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. all-purpose flour
1 tbsp. olive oil, or more as needed
1 medium yellow onion, diced
2 cloves garlic, finely minced
1 3/4 c. chicken broth
2 tbsp. tomato paste
1/2 cup sour cream
12-16 oz. hot, cooked egg noodles

Directions:

In a medium bowl or large plate, sprinkle the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.

Heat the olive oil in a large skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on all sides, stirring occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Transfer the chicken onto a plate and set aside.
Add a bit more oil to the pan, if needed, and stir in the onions. Saute, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and lightly browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and stir well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the sour cream and cook for about 2-3 minutes longer, until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

Skillet Dijon Garlic Chicken

I posted this recipe a while back as one that you bake in the oven. The other day my house was feeling particularly warm so I didn't feel like heating it up even more by turning on the oven. So I decided to throw the chicken along with all the marinade in a skillet and I'm glad I did! This was WAY better than the oven baked version. Plus, as the marinade reduced it made an awesome sauce to serve over the top. I will make it this way from now on!

Skillet Dijon Garlic Chicken

Ingredients:

4 chicken breasts, pounded thin (I cut mine in half horizontally and had 8 pieces)

5 cloves of garlic, minced

1/4 c. dijon mustard

1/4 c. dry white cooking wine

2 tbsp. olive oil

2 tbsp. soy sauce

1 tsp. Sriracha (optional, if you like it a little hot!)

1/4 tsp. ground black pepper

Directions:

Place the chicken in a container with a lid or a gallon size Ziploc bag. In a small mixing bowl, whisk together the remaining ingredients. Pour marinade over the chicken, seal it up and shake around to coat evenly. Place in the fridge to marinade at least 1 hour, or overnight.

After marinading, heat a large skillet over medium heat and add the chicken along with all the marinade. Cook 5-7 minutes on each side, until fully cooked. Served with the marinade spooned over the top chicken breasts. Serves 4.

Creamy Chicken and Wild Rice Soup

I really love this blog called Budget Bytes and I have a lot of her recipes saved and I finally got around to making one! We had some friends over the other night and I made this then and everyone really liked it. I changed a few minor things, mostly because of the ingredients I had (or didn't have) on hand. I've never used wild rice in any recipes before...it's tasty stuff!

Creamy Chicken and Wild Rice Soup

Ingredients:

1 tbsp. olive oil

1 small or medium onion, diced

3 garlic cloves, minced

1.5 c. diced carrots

1 c. diced celery

1 large zucchini, diced (optional. I had one that I needed to use)

2 chicken breasts

4 c. (32 oz box) fat free chicken broth

2 c. water

1 tbsp. dried parsley

1/2 tsp. italian seasoning

Salt and pepper to taste

1 c. wild rice mix

2 tbsp. butter (I used Smart Balance)

2 tbsp. white flour

2 c. milk (I used 2%)

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic to the hot oil and saute until tender, about 5 minutes. Next, add the carrots, celery and zucchini (if using) and saute for an additional 5 minutes. Add the chicken breasts (whole and raw), broth, water, parsley, italian seasoning, salt, pepper and dry rice mix. Stir to combine and bring to a boil. Reduce to a simmer, cover, and simmer for 1 hour.

Near the end of the hour, begin to make the creamy mixture. In a small pot, melt butter over medium heat. When it is fully melted, whisk in the flour. Cook and stir the butter and flour mixture for 2 minutes. Slowly whisk in the milk and allow it to come to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly.

Carefully remove the chicken breasts from the soup and shred or dice with a knife and fork and add back to the pot. Slowly stir the creamy milk mixture and serve hot. Makes 8 servings.

Chicken in Tomato-Basil Broth over Cous Cous

Sounds like a complicated dish...but it's not! This was fun and simple to make, loaded with flavor and perfect for two people! I'm a huge basil fan so I knew I wanted to try it the minute I came across it in Mary Ellen's blog. It  did not disappoint! I used low fat feta instead of the suggested mozzarella and it gave it a really tasty kick.

Chicken in Tomato-Basil Broth over Cous Cous

Ingredients:

1 small box pearl cous cous

2 boneless skinless chicken breasts, pounded thin

Italian seasoning, salt and pepper to taste

1-2 tbsp. olive oil

2 garlic cloves, minced

2 shallots, finely diced

2 campari or plum tomatoes, diced

1.5 c. fat free chicken broth

6-8 large fresh basil leaves, chiffonade

2 tbsp. crumbled low fat feta cheese

Directions:

Cook cous cous according to the package directions. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium. Sprinkle the chicken breasts with italian seasoning, salt and pepper. Place in the skillet and saute for 4-5 minutes on each side, until cooked through. Remove the chicken and cover to keep warm. Add the remaining tablespoon of oil to the same skillet as well as the shallots and garlic. Saute, stirring occasionally for 3 minutes. Add the tomatoes and saute another 2 minutes. Next, add the broth and half the basil and bring to a simmer. Simmer for 5 minutes. Place the chicken back into the pan and simmer an additional 5 minutes. To plate, place a large scoop of cous cous on a plate, top with a chicken breast, half the broth mixture, half of the remaining basil and one tablespoon of the feta cheese. Makes 2 servings.

Spiced Honey Chipotle Chicken with Sweet Potatoes

I recently discovered how much I really like chipotle peppers! And I absolutely love sweet potatoes so when I saw this recipe in another food blog and knew I wanted to try it.  It.was.delicious. The spice of the chilies with the nutty sweetness of the sweet potatoes was an awesome combo. It was pretty stinkin' spicy so of course, Randy loved it. And even though I'm a wimp when it comes to spicy food, I loved this dish as well. The only thing I changed in this recipe was cutting the amount of cumin in half (glad I did! It was a bit over powering) and left out the cilantro.

Ingredients:

4 small or 3 medium sweet potatoes, peeled and diced

3 tbsp. olive oil, divided

4 chipotle peppers in adobo sauce, mined

3 garlic cloves, minced

2 tbsp. honey

1 tbsp. apple cider vinegar

1 tsp. salt

1/2 tsp. cumin

1/2 tsp. cinnamon

6 small boneless, skinless chicken breasts

Directions:
Preheat the oven to 400 degrees. Place the diced sweet potatoes in a medium bowl and set aside.
In a small bowl, whisk together 1 tablespoon of the olive oil, chipotle peppers, garlic, honey, vinegar, salt, cumin, and cinnamon.  Place 2 teaspoons of this mixture in a separate bowl and mix with the remaining 2 tablespoons of olive oil and toss with the sweet potatoes. Spread the coated potatoes on a baking sheet and bake 15 minutes. Meanwhile, marinate the chicken breasts with the remaining chili mixture. Stir the potatoes then place the chicken on top of the sweet potatoes, and continue to cook until the chicken is just cooked through, about 15-20 minutes longer. Divide the potatoes and chicken evenly among serving plates and serve. Makes 6 servings.

Chicken and Biscuits

The other night I was totally in the mood for warm, yummy (unhealthy!) comfort food. Pot pie sounded good but I don't really like pie crust. Chicken and dumplings sounded good but it was going to take too long. So I came up with this! It's kind of a mix of the two of them. It definitely hit the spot! It was delicious!  Perfect for a chilly, snowy evening. 

Ingredients:

3 chicken breasts, cubed

1 c. diced carrots

1 c. frozen peas

1/2 c. diced celery

1/3 c. butter

1/3 c. diced onion

Salt and pepper to taste

1 3/4 c. chicken broth

2/3 c. milk

6-8 unbaked biscuits (homemade or store bought)

Directions:Preheat oven to 350, grease a medium baking dish and set aside. In a saucepan, combine chicken, carrots, peas, and celery. Cover with water and boil for 15 minutes. Remove from heat, drain and place in the bottom of the baking dish. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper and bring to a bubble. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour over the chicken mixture in the baking dish. Bake in the preheated oven for 1 minutes. Remove from the oven and place the biscuits over the top over the casserole and bake for an additional 15 minutes, or until biscuits are golden. Let stand for 5-10 minutes before serving. Serves 6.

Recipe adapted from here             

Chicken Rollatini with Prosciutto and Cheese

Wow this dish was delicious! And really fun to make. The recipe called for 8 chicken cutlets but I just used 4 regular chicken breasts, cut in half horizontally and it worked great.




Chicken Rollatini with Prosciutto and Cheese

Ingredients:
8 chicken cutlets
4 slices of prosciutto, cut in half
4 slices of provolone cheese, cut in half
1/2 c. whole wheat italian bread crumbs
1/4 c. grated romano or parmesan cheese
juice of 1 large lemon
2 tbsp. olive oil

Directions:
Preheat oven to 450. In a shallow dish, mix together the bread crumbs and romano (or parmesan) cheese. In a separate dish, mix together the lemon juice and olive oil. Dip each chicken cutlet, one at a time into the olive oil mixture and then into the bread crumb mixture. Lay flat on a work surface and place a piece of prosciutto and then a slice of provalone at the end and slowly roll it up. Place each roll, seam side down (no need for toothpicks) in a baking dish. Once you've rolled all eight pieces of chicken, bake in the preheated oven for 25 minutes, or until chicken is fully cooked. Serves 4.


Recipe adapted from here

Chicken Capri

This recipe is from the South Beach cookbook and I only made a couple little changes and it was really yummy. I love that it's getting cooler outside so I can finally (comfortably!) use my oven again :)



Chicken Capri

Ingredients:
4 boneless skinless chicken breasts, pounded to an even thickness
1-2 tsp. garlic powder
1 tbsp. olive oil
1 c. low fat ricotta cheese
Salt and pepper to taste
1/2 tsp. italian seasoning
1 c. canned petite diced tomatoes
1/2 c. shredded mozzarella cheese (I used sharp cheddar instead)
1/4 c. grated parmesan cheese

Directions:
Preheat oven to 350. Heat the olive oil in a large skillet over medium. Rub the chicken breasts with the garlic powder and place in the hot skillet. Cook for 5 minutes on each side. Meanwhile, combine the ricotta, salt, pepper and italian seasoning. Stir well and set aside.
After the chicken has cooked 5 minutes on each side (does not need to be fully cooked) place side by side in a baking dish. Top each breast with 1/4 cup of the ricotta cheese mixture. Spoon 1/4 cup of the diced tomatoes over the ricotta. Next, evenly sprinkle the shredded cheese on top follwed by the parmesan. Bake in the preheated oven for 20 minutes. Makes 4 servings.

Teriyaki Chicken Salad Sandwiches

Ingredients:
2 chicken breasts
Teriyaki sauce or marinade
2 ribs of celery, thinly sliced
3-4 green onions, chopped
1/4 c. sliced almonds, toasted
1 small can of Mandarin oranges, drained and cut in half
1 small can pineapple tidbits
1/2 c. mayonnaise
Salt and pepper to taste
Croissants or pitas
Lettuce leaves

Directions:
Marinate chicken in teriyaki sauce for several hours. Grill, cool completely and chop. In a bowl, combine chicken, celery and green onions. Add mayonnaise and 2-3 more tablespoons of teriyaki sauce to taste. Stir well, cover and refrigerate for several hours.
Right before serving, add oranges, pineapple, and nuts. Season with salt and pepper to taste. Serve on a croissant roll with lettuce leaves. Serves 4-6.

Notes: I've never made chicken salad sandwiches before (not sure why!) and when I came across this recipe in Our Best Bites I book marked it and saved it for a hot summer day. I'm glad I did! These were so delicious, flavorful and a nice twist on the average chicken salad.


1 Year Ago: Iced Chai Latte

Hawaiian Chicken

Don't let the ugly picture fool you, I can't say enough good things about this recipe! It was easy, cheap, moist and flavorful! This is definitely going in my regular meal rotation. We ate it with sauteed garlic asparagus and big, fresh strawberries. Next time I may try chunking up the chicken and then serving it over rice...mmm! I can't wait to make this again.


Hawaiian Chicken

Ingredients:
4 small bonless skinless chicken breasts
1 c. crushed pineapple
1/3 c. low sodium soy sauce
2 cloves garlic, minced
Juice of 1 lime
1 tbsp. honey
1 tbsp. packed brown sugar
1 tsp. hot sauce (optional)

Directions:
In a medium sized bowl mix together pineapple and all other ingredients (except the chicken) until well combined. Place chicken in the bowl, cover and refrigerate for at least 1 hour. After marinating, place chicken and all the marinade in a large skillet. Cook over medium heat for about 20 minutes until chicken is cooked through and marinade has reduced slightly. Serve chicken topped with cooked marinade. Makes 4 servings.


Recipe found here

Mediterranean Penne Pasta Toss

Ingredients:
10 oz. whole wheat penne pasta
2 boneless skinless chicken breasts
Salt and pepper to taste
4 tbsp. olive oil, divided
2 medium tomatoes, chopped
4 garlic cloves, minced and divided
1/4 c. balsamic vinegar
1 tsp. dried basil
1 zucchini, diced
1 orange or yellow bell pepper, diced
15 oz. can white beans, drained and rinsed
3/4 c. crumbled feta cheese

Directions:
Bring a large pot of water to boil and cook penne according to the package directions. Drain, and set aside.

Heat 1 tablespoon of olive oil in a large skillet, season chicken breasts with salt and pepper and cook in the skillet for 6-8 minutes on each side or until completely cooked through.Chop into bite sized pieces.

In a bowl, combine the tomatoes, 2 of the minced garlic cloves, balsamic vinegar, 2 tablespoons olive oil, basil and salt and pepper to taste. Stir well and set aside to marinate.

Heat the last tablespoon of oil in another large skillet and saute the zucchini, bell pepper and 2 remaining minced garlic cloves for about 5 minutes, or until tender. Add the beans and cook just until heated through.

In a large bowl, combine the cooked penne, chicken, tomato mixture, sauteed vegetable mixture and 1/2 cup of feta. Stir well and then top with remaining feta cheese. Serve hot or refrigerate and serve cold! Makes 6 servings.

Notes: I came across this recipe in another food blog and put it on my menu a couple weeks ago...I finally got around to making it this week and I'm SO glad I did! I made a few changes and it turned out delicious. It's yummy both hot and cold and can work as a main dish or a side. It dirtied up quite a few dishes but it was worth it :)

Garlic Cheddar Chicken

Ingredients:
4 chicken breasts, pounded to even thickness
1/3 c. Italian breadcrumbs
1/4 c. grated parmesan cheese
3/4 c. shredded cheddar cheese
Salt and pepper to taste
1/4 c. butter
3 cloves garlic, minced


Directions:
Preheat oven to 350 degrees. In a shallow bowl, toss together the breadcrumbs, parmesan, cheddar, salt and pepper and set aside. Heat the butter and garlic in a skillet over medium and saute for a couple minutes, stirring occasionally then remove from the heat. Dip each chicken breast, one at a time into the melted butter and then press into the breadcrumb mixture, coating both sides well. Arrange chicken breasts in a 13x9 baking dish and bake in the preheated oven for 30 minutes or until chicken is fully cooked. Serves 4.

Notes: This recipe is SO delicious! It was a huge hit among food bloggers several years ago and I used to make it then. I came across it again recently and since I'm eating meat for the time being I had to make it. It never disappoints! Probably all that butter... :)


One Year Ago: Button Tree

Garlic Lemon Chicken for Two

Ingredients:
2 tbsp. butter or olive oil
2 large garlic cloves, minced
2 chicken breasts, pounded thin
1 lemon, zested and juiced
1/3 c. breadcrumbs
2 tbsp. parmesan cheese
1 tsp. dried parsley
Salt and pepper to taste
1 egg


Directions:
In a shallow dish, combine lemon zest, breadcrumbs, parmesan cheese, parsley, salt and pepper. In another dish, whisk together the lemon juice and egg.  Heat butter or oil in a large skillet over medium heat, add garlic and saute for a minute or two. Dip the chicken breasts, one at a time in the egg mixture and then into the breadcrumb mixture and coat well. Place in the hot skillet and cook for 3-4 minutes on each side until the chicken is fully cooked. Serves 2.

Notes: I made this for Randy and I for Valentines Day and served it with couscous and sweet corn. We both loved it! I will definitely be making this again. Randy said it gets 5 stars :)


One Year Ago: Reeses Fudge Cookies

Cream Cheese Chicken Packets

Ingredients:
2 chicken breasts, cooked and shredded
8 oz. cream cheese, softened
10 oz. frozen chopped spinach, thawed and squeezed dry
1 tsp. dried minced onion
Salt and pepper to taste
2 8 oz. packages crescent rolls (16 rolls total)
Parmesan cheese (for garnish, optional)
Dried parsley (for garnish, optional)


Directions:
In a large mixing bowl, stir together the shredded chicken, softened cream cheese, spinach, minced onion, salt and pepper until well combined and set aside. Preheat oven to 350. Open the rolls and place two triangles together to make a rectangle. Using your fingers, press the seams together to create one piece and place the formed rectangles onto a baking sheet. Spoon the cream cheese mixture onto half of each rectangle. Fold each roll over, covering the filling, creating a square. Roll up the three open sides to seal in the filling. Sprinkle each packet with parmesan cheese and dried parsley and bake in the preheated oven for 15 minutes, or until golden brown. Makes 8 packets.

Notes: My mom made something similar to this when I was growing up and I always loved it! I remember watching her make them and I was always so anxious to eat them when they were ready. I recreated them myself...not sure if they're exactly the way she made them but they tasted pretty close! If you're not a huge spinach fan you can substitute broccoli for sure :)


One Year Ago: Oven Roasted Cabbage Wedges and Balsamic Chicken with Feta

Zesty Shredded BBQ Chicken

Ingredients:
3 boneless, skinless chicken breasts (frozen or thawed)
1 c. barbecue sauce
1/4 c. Italian salad dressing
2 tbsp. packed brown sugar
1 tbsp. worcestershire sauce
1/4 tsp. black pepper


Directions:
Place chicken in the crock pot. Whisk together the remaining ingredients until brown sugar is dissolved. Pour evenly over the chicken breasts. Cover and cook on high for 3 hours or on low for 5-6 hours. Once chicken is fully cooked, remove from the crock pot and shred. Place shredded chicken back in the crock pot and stir until well coated with the sauce. Serve on buns or hoagies with additional barbecue sauce if desired. Makes about 6 servings.

Recipe adapted from here

Notes: What an easy and delicious recipe! I loved the extra kick the italian dressing gave to the sauce. We ate this along with sweet potato fries and a lettuce salad...yum!

Chicken Fried Rice

I have been dying to make fried rice for a long time now but haven't gotten around to it. I read a lot of different recipes and finally came up with something of my own and I am really pleased with how it turned out. This recipe is super versatile....you could use pork or shrimp in place of the chicken or make it vegetarian by adding a couple extra cups of veggies and leaving out the meat.



Chicken Fried Rice

Ingredients:
2 chicken breasts, cooked and cut into very small cubes
6 tbsp. soy sauce
1/2 tsp. ginger
4-5 garlic cloves, minced
2 tbsp. oil
1/2 an onion, chopped
1 1/2 c. frozen veggies (I used peas and chopped carrots)
2 eggs, lightly beaten
2 1/2 cups cooked rice (I used brown rice)

Directions:
In a container with a lid, whisk together the soy sauce, ginger and garlic. Add the chicken and stir well to coat. Cover and marinade in the refrigerator for at least 30 minutes. Heat the oil over medium heat in a large skillet or wok. Add the onion and saute for about 5 minutes, or until they begin to get tender. Add the frozen vegetables and saute until heated through. Once heated through, scoot the vegetables to the edge of the skillet and scramble the eggs in the center of the pan, stirring constantly. When the eggs are half way cooked, incorporate the vegetables and continue stirring until the eggs are fully cooked. Next, add the chicken and rice. Stir and cook until everything is heated through. Makes 6-8 servings.

Lemony Couscous with Chicken

Ingredients:
1/2 a rotisserie chicken
1 1/2 tbsp. butter
1 1/2 tbsp. olive oil
1/2 a large onion, diced
3 cloves garlic, minced
1 1/4 c. chicken broth
zest of 1 large lemon
1 c. frozen peas
1 c. frozen corn
1 c. couscous, uncooked
2 tbsp. lemon juice
1 tbsp. dried parsley
salt and pepper to taste

Directions:
Skin and debone half a rotisserie chicken. Shred and set aside. Reserve the drippings. Heat the butter and oil in a large skillet with a lid. Add diced onion and saute until transparent and tender. Add mined garlic and saute another minute or two. Add broth and drippings to the pan and bring to a boil. Stir in lemon peel, peas and corn and return to a boil. Stir in couscous, cover with lid and turn off heat. Let sit for 7 minutes. Stir in chicken, lemon juice, salt and pepper. Makes 4-6 servings.

Recipe adapted from here

Margot approves!

Notes: Man this stuff is good! I couldn't get myself to stop eating it. Anything with lemon tastes so yummy and refreshing. Skinning, deboning and shredding a chicken was not so refreshing though...lol! This would be great as a meal in itself or a side dish.

BBQ Chicken and Bacon Pizza

Ingredients:
1 chicken breast, boiled and shredded
6-8 slices bacon, cooked and crumbled
1 onion, thinly sliced and sauteed
1 pizza crust (homemade or store bought)
3/4 cup bbq sauce
1/2 tsp. garlic powder
2 c. cheddar or colby jack cheese

Directions:
Preheat oven to 400 and grease a pizza pan or cookie sheet. Spread dough onto pan and spread evenly with bbq sauce. Sprinkle on garlic powder followed by chicken, bacon, onions and then cheese. Bake for 10-15 minutes in preheated oven.



Notes: Since boiling and shredding chicken can take a while I start with that first. While its boiling I fry the bacon followed by the onions. Just leave a little bacon grease in the pan and throw the onions it. I like to sprinkle a little sugar on them while they're sauteeing...makes them a little sweet and carmelized :)

Chicken Parmesan

Ingredients:
1 tbsp. butter
1 tbsp. olive oil
2 chicken breasts, pounded 1/2 inch thick
1 egg, beaten
3/4 c. italian bread crumbs
1/2 c. parmesan cheese, grated
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. mozzarella cheese, shredded
1/2 pound spaghetti, cooked
1/2 26 oz. jar pasta sauce, heated


Directions:
In a large skillet heat the butter and oil over medium heat. Place the egg in a shallow bowl. In another shallow bowl combine the bread crumbs, parmesan cheese, garlic powder and pepper. Dip the chicken breasts, one at a time in the egg and then in the bread crumb mixture. You can do it twice if you have leftover egg and crumbs. Once the butter and oil are melted and hot place the coated chicken in the skillet and cook for 5-7 minutes on each side, or until fully cooked. Sprinkle the mozzarella cheese on top and let it melt. Place the chicken on a bed of hot spaghetti and pour sauce over the chicken and pasta.