I'm back!

So, no posts because for the first 5 months of my pregnancy, I have been just too exhausted to cook. Although I am still tired on school nights, I am finally at the point that I can muster up the energy to cook a real dinner on the weekend. Tonight I made my husband incredibly happy by making his favorite: Chicken Parmesan.

Chicken Parmesan

Flour
2 eggs
Breadcrumbs
Parmesan Cheese
2 T olive oil
2 T margarine or butter
1 lb thin-sliced chicken breast (or you can save money by buying regular chicken
breasts and pounding them yourself. You want them to be about 1/4" thick.)
1 jar of your favorite sauce (I used Classico Roasted Garlic)
8 oz bag of Italian blend cheese (I usually use Sargento, but this time had to use
Kraft)
Pasta of your choice

1. In 3 different plates or shallow bowls place one of the following: flour, 2 eggs (beaten), and breadcrumbs mixed with parmesan cheese.
2. Heat a large skillet with about 2 T olive oil and 2 T margarine.
3. For each piece of chicken: dredge in flour, then eggs, then breadcrumbs and place in skillet. Turn after about 1 minute. After another minute, remove from the pan. (We are not trying to cook them all the way through, just brown up the outside).
4. Spread a thin layer of sauce on the bottom of a 13 X 9 baking dish. Place chicken in dish. Top with remaining sauce (I usually put just a little bit aside for Jim's pasta, then put the rest of the sauce on the chicken). Top with cheese. Cover with aluminum foil (make sure the aluminum foil is not touching the cheese).
5. Bake in 350 oven for 20 minutes. Remove the foil and cook for 10 more minutes.

You can make your pasta while the chicken is baking. I used the Ronzoni Garden Pasta, which has a full serving of veggies in each serving of pasta.

Enjoy!