Friday, October 15, 2010

Italian Parmesan

4-6 chicken breasts or 1 large Egg Plant, sliced 1/2-3/4 inch thick
1 cup unseasoned bread crumbs
1 dry packet of Italian Dressing
1 cup Parmesan cheese
1 (26 oz jar) spaghetti sauce
mozzarella cheese

Mix bread crumbs, Italian dressing and Parmesan cheese together; set aside. Rinse chicken in water, slightly pat dry and dip in bread crumb mixture. Place breaded chicken in a 9 x 13 greased dish. Bake @ 350 for 20 minutes. Flip chicken over; pour spaghetti sauce around the chicken pieces and sprinkle with mozzarella cheese and bake an additional 10 minutes or until chicken is done.

Serve chicken and sauce over your favorite pasta and/or vegetables.

note: Our family favorites are whole wheat noodles, spaghetti squash or zucchini. If you are using Egg Plant you may want to dip your slices in beaten egg or egg whites before dipping into the bread crumb mixture. This will help the bread crumbs from falling off your egg plant.

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