I wrote this same post on December 3 of last year. All of my photos for the how to somehow got deleted by my editor ( that would be me). So please refer to the first post for the information about how great this recipe is and how easy it is to make. We made this right before our Thanksgiving break. The aroma from my room brings everyone to the door to peek in and hope that they can get just a nibble of what we are making. Now you can make this yourself and enjoy every morsel! Here you go!
Butterfly the chicken breast using shears.
Dip chicken breasts into milk and then coat with dry ingredients.
Mix together all dry ingredients in a bowl.
Cut 1/2 stick of butter into cubes.
Saute chicken in butter over medium heat. Cook about 4 minutes on each side. Crumbs will be browned and crisp.
Here is the recipe for both the Chicken Parmesan and the Easy Tomato Sauce.
Yield 4 servings
- 4 chicken breasts boneless
- 1 cup of bread crumbs
- 1/3 cup of Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder or more to taste
- 1/2 stick butter
Mix all dry ingredients together. Dip chicken in milk, then in bread crumb mixture to coat. Saute in butter over medium heat until done. About 7 minutes on each side. Chicken will be browned and crisp.
Anna’s Easy Tomato Sauce
Yield 4- 6 servings
- 1 Tablespoon olive oil
- 1-2 cloves garlic
- 1 28 oz. Italian tomatoes or 2 small cans
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 bay leaf
- Parmesan cheese
- Cooked pasta of your choice about 14 oz.
Saute garlic in olive oil. Add tomatoes and seasonings. Simmer for 15-20 minutes. Serve over pasta. Sprinkle with parmesan cheese.
Now for the results of a great cooking day in the life of a Nutrition and Wellness teacher. They all did a fabulous job!
The Teacher Cooks