We love all kinds of food in my family, but so many of our favorites can’t be eaten by my youngest the way it can be ordered at a restaurant. So we find ways to modify recipes at home that we love for him to eat. One of my husband’s absolute favorite foods is chicken parmesan-if we go to an Italian restaurant I can pretty much guarantee that’s what he’ll order. Here is my recipe and how I’ve modified his version:
Ingredients:
2 large or 3 smaller boneless skinless chicken breasts
1 c shredded mozzarella (can substitute other meltable cheeses)
-for the breading-
6 slices of bread (I save the heels and freeze them to make bread crumbs)
1/4-1/2 c oatmeal (optional)
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp dried basil
1/4-1/2 tsp salt
1/8-1/4 tsp black pepper
1/3 c grated or shredded parmesan cheese (more if you want it stronger)
-for the sauce-
1 14 oz can tomato sauce
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp dried basil
1 clove pressed garlic
Instructions:
1. Preheat oven to 425*. Put the bread, oatmeal (it creates a slightly crisper breading), and the spices in a food processor until it becomes a fine bread crumb mixture. Add the cheese and mix together.
2. I cut the chicken breasts in half through the long side so that I have 2 squarer pieces. You will need wax paper, plastic wrap, or parchment paper (what I used), a flat surface you won’t damage (I use a cutting board), and something heavy and not breakable like a rolling pin for the next step. Place one chicken piece at a time into the parchment paper or other material and fold over to cover both sides of the chicken piece. Pound the chicken piece until it is about 1/2″ thick.
3. Moisten the chicken pieces one at a time (you can use egg, milk, or water like I did) and coat both sides in bread crumb mixture. Place in a shallow baking dish and bake 8-10 minutes or until they look slightly browned.
4. Mix the spices and garlic into the tomato sauce. Spoon over the chicken pieces. Sprinkle the mozzarella evenly over the sauce. Bake another 5 minutes or until cheese is golden brown.
To make this dairy and egg free:
After creating the bread crumb mixture, I used water to moisten the chicken piece and I breaded his piece before adding the parmesan cheese. I also left off the mozzarella cheese.
Ok you are right, that’s not mozzarella cheese. I was almost finished making it when I realized that I didn’t have any so I substituted cheddar-not quite the same but it worked.
Delicious with steamed broccoli!
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) and a slim case for my point-and-shoot (aka p&s or purse camera) so that I could throw it in my purse without my keys destroying it. I had searched online and in stores for awhile trying to find just what I wanted without a lot of luck except for at Photojojo. I kept coming back to it-the perfect little compact camera case. It’s made of neoprene (think wetsuit) which makes it water-resistant and hand washable, it has a sturdy core and fleece lining to protect the camera, and there are 3 different varieties (Hoodie, Pouch, and Scoop-which I don’t see at the store at the moment). I wanted a case that closed but was easy to open so I chose the “Hoodie” (which also has a small pocket for batteries or memory cards and a wrist strap). Now came the dilemma: red or polka dots? Seriously. I love polka dots but red is my favorite color ever. I resorted to eenee meenee and got….RED! Besides as I’m writing this I decided I could get the polka dot one for my phone and to put my driver’s license, debit card, and business cards when I’m on a shoot rather than bringing my purse. Psttt…somebody let my husband know that’s what I want for Valentine’s Day, k thanks.
