2 boneless skinless chicken breasts (pounded to ¼-inch thickness)
¼ cup all-purpose flour
1 egg (beaten)
½ cup breadcrumbs
1/3 cup grated parmesan cheese
¼ teaspoon dried thyme
¼ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
vegetable oil (for frying)
½ cup marinara sauce
½ cup shredded mozzarella cheese
Step 1: Preheat the oven to 350 degrees. In a pie dish or shallow plate combine breadcrumbs, parmesan cheese, thyme, parsley, oregano, and paprika. In another pie dish or shallow plate add the flour and in yet another pie dish or shallow plate add the beaten egg. Season chicken breasts with salt and pepper. Dredge the chicken first in flour, then dip in the egg, and then dredge in the breadcrumb and parmesan mixture.
Step 2: Heat about ½ inch of vegetable oil in a large deep skillet to medium high heat. Add chicken and cook until the chicken is browned on one side, flip and cook until browned on the other side (do not cook all the way through). Remove the chicken from the pan and place into a greased oven safe baking dish. Top each chicken breast with marinara sauce.
Step 3: Place into the oven and bake at 350 degrees for about 25 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking top each chicken breast will shredded mozzarella cheese.
(Makes 2 Servings)
Super Cheesy Mac & Cheese
1 pound spaghetti
pasta water (do not drain the pasta)
3 packages of cherry tomatoes (approximately 25-30 tomatoes)
1/3 cup italian bread crumbs
4-5 garlic cloves, 1/2 minced, 1/2 sliced
1 tsp red pepper flakes (more if you like a little kick)
1/2 cup dry white wine
1 tbsp butter (optional)
4 tbsp olive oil
basil leaves (1/2 a bunch)
parmigiano reggiano cheese
salt & pepper
Preheat the oven to 325 degrees.
Half the cherry tomatoes and place in a large bowl. Add salt, pepper, breadcrumbs and 2 tbsp of olive oil. Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.
In a large skillet heat 2 tbsp olive oil and butter over low heat. Add the garlic and red pepper flakes and cook for 1 minute. Add white wine and simmer for 3-4 minutes. Add 6-8 large, whole basil leaves. Turn off heat.
When tomatoes are 3/4 done, remove about 15 tomato halves from the oven and add them to the wine mixture. Smash them gently with the back of the spoon. Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes. When the rest of the tomatoes are done add them to the skillet.
When the spaghetti is almost fully cooked (still al dente) add to the skillet. I use thongs for this. It is perfectly fine to bring along whatever pasta water is on the noodles. Also add 3 ladles of the pasta water to the pasta and wine mixture. Stir to combine over low heat for 1-2 minutes. Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.
Yield: 2-3 servings
4-5 tbsp. roasted red pepper pesto
3 oz. goat cheese
1/4 cup reserved pasta water
3/4 pound spaghetti pasta
Salt and pepper, to taste
Basil to garnish
- Bring a pot of water to a boil and season with salt. Drop in your pasta and cook it according to instructions on the box.
- In a large skillet over medium heat, “melt” the 4-5 tbsp. of roasted red pepper pesto along with the goat cheese. Get some of the reserved pasta water and pour it in the skillet as well to thin out the mixture.
- Once pasta is done cooking, drain well and add it to the skillet. Turn the heat off and toss the pasta well to coat in mixture.
- Garnish with freshly chopped basil and serve immediately.