Chicken Parmesan

My favorite Italian dish EVER! This is full of flavor and will leave you with a full belly. ;)

4 boneless, skinless chicken breasts

1 cup Progressive Bread Crumbs-Parmesan Flavored

1/2 cup Parmesan Cheese

2 eggs, beaten

Italian seasoning

salt and pepper

red pepper flakes

Canola or olive oil, for frying

Prego Chunky Onion, Garlic and Tomato Sauce

1 (regular size or large -depending on how chucky you like your sauce) can of Diced Tomatoes with Garlic

Mozzarella cheese

Spaghetti Pasta

Directions:

Preheat oven to 350 degrees.

Mix together bread crumbs and parmesan cheese in a container with a lid.

Beat Eggs in a medium size bowl.

Season chicken with Italian seasoning, salt, and pepper.

Coat chicken with bread crumb mixture. Cover with lid and shake.

Dip coated chicken in bowl with beated eggs.

Place chicken back in bread crumb container and shake, shake, shake until chicken is good and coated.

Add cup of oil in a large frying pan on high heat, wait until oil is hot (test with flicking a little water from your hand into the pan).

Fry chicken for 1-2 minutes on each side or until golden brown.

Place chicken in a lightly greased pan.

Bake 30 minutes, uncovered, until chicken is no longer pink.

While the chicken bakes you can start your sauce....

In a large sauce pan add, Prego sauce and can of diced tomatoes, salt/pepper, 1 tspn of italian seasoning, and 1/2 tspn of pepper flakes... amount can vary on your preference. Simmer sauce on med-low for 20-30 minutes while chicken bakes.

While sauce is simmering I use this time to start making my Spaghetti pasta.

After 30 minutes, take chicken out and top with Mozzarella cheese than bake for additional 10 mintues.

Once done... time to plate your master piece ;)

Add pasta, then top with chicken and then top your sauce over chicken and pasta and finish with a little sprinkle of any left over Mozzerella and Parmesan cheese.

I typically pair this dish with garlic bread and green beans.

Buon Appetito!

Pumpkin Bread

This is perfect for fall, and goes great with a cup of coffee. Max also likes it after dinner and takes a little whip cream on top. Whichever way you like it... it is yummy!

1 1/2 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
4 eggs
1 Cup sugar
1/4 Cup light brown sugar
1/2 Teaspoon vanilla
3/4 Cup Libby's Pumpkin Puree (not Pumpkin Pie mix)
3/4 Cup vegetable oil
tspn. of nutmeg
tspn. of cinnamon
tspn. of pumpkin spice (or) allspice
1/4 tspn. of ginger
1/4 tspn. of ground clove

-Preheat oven to 350F.

-Combine flour, baking soda, baking powder, nutmeg, cinnamon, cloves, ginger, pumpkin spice and salt in a medium bowl.

-Beat eggs, sugars, and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add pumpkin and oil and mix well.

-Pour dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2 " X 4 1/2" loaf pan. Bake for 70 minutes or until the top is dark brown and a toothpick stuck into the center of the bread comes out clean.

-When the bread is cool, remove it from the pan and use a bread knife to slice it into 1-inch thick slices.

**Added Note: Be daring with your pumpkin bread... add Craisins or Nuts to your loaf, or add pumpkin seeds or powered sugar to the top of your loaf once baked and cooled.