Chicken Parmigiana

Chicken Parmigiana

3/4 c. plain bread crumbs
3/4 c. grated parmesan cheese
8 chicken cutlets or 4 boneless skinless chicken breasts halves, halved horizontally
1 large egg, lightly beaten
2 c. jarred tomato sauce
1/4 c. olive oil
6 oz fresh mozzerella cheese cut into 1/4 inch pieces

Heat the broiler. Combine the bread crumbs and parmesan cheese in a shallow bowl. Season both sides of the chicken with salt and pepper. Dip the chicken in the beaten egg then dredge in the bread crumb mixture, turning to coat both sides. Spread the tomato sauce onto the bottom of a 10x15 inch baking dish. Heat 2 tbsp of the oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in the skillet; cook until golden, 1-3 min ea side. Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of the sauce. Repeat with the remaining oil and chicken cutlets. Top each cutlet with a slice of mozzarella. Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5-8 minutes. Serve immediately.

The other way is to heat the oven to 350 and bake until temp reads 160 then put it under the broiler to brown up the cheese.

Note- you can thin the boneless skinless chicken breast halves out between two pieces of plastic wrap using a mallet.

Braised Chicken with Mushrooms and Oven Baked Polenta

Braised Chicken w/mushrooms and oven baked polenta

4 boneless, skinless chicken brreast halves about 6 oz ea
coarse salt and pepper
2 tbsp olive oil
1 pound white mushrooms, wiped clean and sliced 1/2 inch thick
4 garlic cloves, halved
1/2 dry white cooking wine
1 3/4 c. chicken broth
2 tbsp chopped fresh parsley, plus more for garnish

Sprinkle the chicken breasts with 1/4 tsp salt each side and pepper. Heat 1 tbsp olive oil ( don't be afraid to add more if needed) in a large skillet over high heat. Add the chicken; cook until lightly browned, 2-3 min per side. Transfer to a plate. Add the remaining olive oil to the hot skillet. Add the mushrooms, garlic and 1/4 tsp salt. Cover; cook over medium heat until the mushrooms release their juices, 2-3 minutes. Remove lid. Cook over high heat, tossing occasionally, until the mushrooms are tender and the liquid has reduced, 8-10 minutes. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10-12 minutes. Serve the cutlets and polenta topped with mushrooms and a drizzle of the cooking liquid. Garnish with additional parsley.

Oven Baked Polenta

3/4 c. yellow cornmeal
coarse salt and pepper.
1/4 c. milk
2 tbsp butter
1/4 tsp ground marjoram

Preheat oven to 425 degrees. In a lidded baking dish or dutch oven, whisk together 3 c. water, the cornmeal, 1 1/4 tsp salt, and 1/8 tsp pepper. Cover and bake for 30 minutes, stirring half way through. Remove from the oven and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately. Serves 4. recipe is from Everyday food fast.

Holly's Beef Roast

Beef Roast

4-5lbs beef chuck roast
2 tbsp + 2 tsp Red Cooking Wine
1 pkg dry onion soup mix
2 cans cream of mushroom soup

Mix the Red wine, onion soup mix and cream of mushroom soup mix in crock pot. Season the roast with salt and pepper. In a medium pan sear both sides of the roast. Place in crock pot on low for 8-10 hours. Best served with mashed potato's or brown rice. This is super Yummy!!