These days we, and lots of other folks, are eating a lot of chicken. It is so easy to cook with that you can sub it in lots of dishes – really! Instead of Shrimp Etoufe, you can make Chicken Etouffe. Chicken Spaghetti. Chicken instead of Veal Marsala – that recipe comes later. And there is also

    Chicken Parmigiana

      from Taste of Home


I don’t remember which issue, but it is from a reader in Texas and really quick and easy. I used my table top oven, so I wouldn’t have to use the big oven and it was done in 35 minutes.

    1/2 cup dry bread crumbs
    3 Tbl grated Parmesan cheese
    3/4 tsp Italian seasoning
    1/2 tsp garlic powder
    1/2 tsp salt
    1/4 cup egg substitute (I just used one egg, instead)
    4 boneless, skinless, chicken breast halves.
    1 jar meatless spaghetti sauce (I used some of my home made marinara and cooked it down first.)
    3/4 cup shredded, part-skim mozzarella cheese
    1/4 cup shredded Parmesan cheese

In a shallow bowl, combine bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg (substitute). Dip chicken in egg (substitute) and then roll in crumbs.
Place in a 13 x 9 x 2 baking dish coated with nonstick cooking spray. (I just used a square cookie sheet lined with foil and sprayed.)Bake uncovered at 375 for 10 minutes. Turn chicken over; bake for 10 minutes. Pour sauce over chicken; bake 5 minutes. Sprinkle with cheeses; bake 10 minutes or until juices run clear.


That’s it. EASY!! Served with a small Ceasar salad and it was an easy meal. Enjoyed by all!

For dessert we had Home made Chocolate Almond ice cream (Recipe to come). Perfect!