The other night my kids were I were playing Word World on the computer and I heard a loud boom. I looked out the window and saw a huge fire coming from the old school house across the field from us.
So, being the totally normal and sane mom that I am, I quick got the kids all bundled up in coats and shoes and grabbed my camera and rushed right to the fire.
After our 5 minute walk over there (by way of a field, over a barbed wire fence, through thick trees and brush) we came upon this.
A van had exploded in the middle of an apartment building parking lot!
*Please forgive my horribly blurry and out of focus and poorly lit pictures. I was holding a baby (and sometimes a three year old) and trying to stay out of the way all while still being a nosy lady with a camera.
This was when they aimed the hose right at the engine of the van.
(I seriously did not get one single picture that wasn’t blurry)
We left after about 20 minutes… they had still not gotten the fire out. But I had left dinner in the oven… so I figured it would be best to not have two fires in our neighborhood in one night!
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Speaking of dinner… I tried a new recipe and just had to share it with you.
Glorious Chicken Parmesan.
It was soooo good! I used this recipe as a base.
For the oil I used sun dried tomato infused extra virgin olive oil (with organic tomatoes from our garden), Italian seasoned bread crumbs, and 1 tbsp. ground red pepper. (that’s a lot I know)
For the tomato sauce I used some of our organic canned whole tomatoes and just added a can of organic tomato paste to thicken it up.
The breading was crispy and flavorful, the sauce tasted fresh and savory, and the chicken was moist and distinctively delectable.
Plus… it was FAST and easy!!
Chicken Parmesan
Ingredients
- 2 eggs beaten
- 1 cup grated Parmesan cheese
- 7 ounces seasoned bread crumbs
- 6 skinless boneless chicken breast halves
- 1 tablespoon vegetable oil
- 12 ounces pasta sauce
- 6 slices Monterey Jack cheese
Instructions
- Preheat oven to 375°F.
- Pour beaten eggs into a shallow dish or bowl. In another bowl, mix together the grated Parmesan cheese and bread crumbs.
- Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
- In a large skillet, heat oil over medium high heat.
- Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through to an internal temperature of 165°F.
- Pour tomato sauce into a lightly greased 9×13-inch inch baking dish.
- Add chicken. Then, place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
that looks so delicious! oh, my goodness! you make the best food! i love that you hauled all your kids outside with you to watch the fire. that cracks me up!
That recipe looks seriously SO GOOD!
THAT LOOKS SO DELISH!
*goes to the kitchen*
This looks really yummy! mmmm
Looks really yummy, thanks for the recipe.