Yesterday we spent most of our time outside doing yard work and raking leaves. It was nice to be out of the house, and spend sometime in the sun which started to peek out in the afternoon. Lots of people were out and about, running, walking and kids were playing (spring break). Looks like hibernation has ended! Well I hope so anyway.
We were starving when dinner time rolled around. I have made this recipe quite a few times before, so I was able to whip this up pretty fast. Roy’s version of this recipe would be baked chicken tenders (pre-made from bag), cooked noodles with parmesan cheese, and ketchup. He is convinced that this is parmesan chicken just because it has similar ingredients (wrong!!).
Baked Chicken Parmesan
(servings 8 )
- 4 (8 oz) chicken breast halves, sliced in half
- 3/4 cup seasoned breadcrumbs (I used Progreso)
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted
- 5 oz mozzarella cheese, sliced
- cooking spray
Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Remove chicken from oven and top with mozzarella cheese slices. Bake for an additional 5 min until cheese is melted.
I served the chicken with pasta and marinara sauce.
(Recipe adapted from Ginas Skinny Recipes)
Breakfast today was inspired by my love for grits. We also had Andy and his son Ira over (Roy’s best friend from high school), which made this recipe even more exciting since I had more people to get feedback from.
Polenta French Toast
For the Polenta:
6½ cups water
½ teaspoon coarse salt
2 cups cornmeal (I used corn grits from Bob’s Red Mill)
½ cup pure maple syrup
2 teaspoons ground cinnamon
Grated zest of 1 orange
Pinch freshly grated nutmeg
1 cup milk
1. Make the polenta: Bring water and salt to a boil in a large saucepan. Add cornmeal in a slow, steady stream, whisking constantly. Cook, stirring often, according to polenta package directions.
2. Whisk in the syrup, cinnamon, orange zest, nutmeg and milk. Spread polenta into a 9 X 13 pan, and let cool. Cover and refrigerate overnight.
3. Make the French toast: Heat oven to 375 degrees. Place parchment paper onto counter and turn pan over so that the polenta falls onto the paper. Cut the cold polenta into squares and cut each square into two triangles. Place dots of butter over polenta. Slide the parchment paper with the polenta onto a baking sheet and place in oven. Bake for a total of 30-35 minutes until golden brown. Serve with maple syrup, powdered sugar, and fruit.
(Recipe adapted from Brown Eyed Baker)
If you like grits and french toast, this is a fantastic recipe. It is the perfect combination of the two! This is also great to make if you have company coming over since most of the preparation is done the day prior. I did try to pan fry the polenta pieces as the original recipe calls for, however I found that it just fell apart while cooking, so I decided to bake it in the oven which worked out well.
Our guest enjoyed breakfast very much!! We took complete advantage of the nice weather, and went to the park with Andy and Ira.
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