Today is officially the 11th of January. Technically speaking, in a few days, we will have reached the halfway point of winter. This, of course, is according to “Northern Meteorological Seasons.” Now, if you follow the “Astronomical Seasons,” we still have about 68 days of winter. I am a hypocrite, but this time I am choosing to follow the meteorological seasons. For the first time in years, eastern Utah is experiencing a harsh winter.
Yes, it is true; Utah has the “Greatest Snow on Earth,” in some parts of the state. Eastern Utah is surrounded by mountains to the north, west, and east. Usually, a northern storm passes us by, and sometimes we see a southern storm. This year, however, is the exception. “Storm of the Century” I am calling it, as it has snowed, on and off, since Christmas. Okay, we have had some breaks here and there; but for an area that is use to little snow, 197% snow-pack at last count is high.
Sunday and Monday was one of the longer stretches of snow. Driving in the snow and on icy roads terrifies me. Yes, I am that person in front of you going 15 mph during the storm. Sunday I did not leave the house, not even once, which for me is rare. Originally I planned to bake Crispy Cheddar Chicken. Unfortunately, we did not have all the necessary items. Sorry again Lynden, I know you were looking forward to it. Instead, we ate Baked Chicken Parmesan, with a homemade marinara sauce that I plan to share one day!
I know, this is a recipe all over Pinterest and Facebook, especially this time of year. Guess what, though, it is delicious and I want to share it. So no, this is not an original or family recipe; but I do have those lined out to share. This is, however, a delicious, healthy, budget friendly, easy recipe. This is one I plan to keep, hence why I am sharing it on here.
To begin, preheat the oven to 450°, and spray a large baking sheet or casserole dish with cooking spray. I prefer to use an olive oil based spray.
The first time I made this recipe I had chicken cutlets. This time, however, I had to trim the chicken myself. I also sliced the chicken breasts in half.
Next, combine the breadcrumbs and Parmesan cheese in a bowl, and melt the butter in another bowl. Skinny Taste, the originator of this recipe suggests olive oil as an alternative to the butter. Again, I have only made this recipe twice and both times have used the butter.
Now set up your necessary stations to coat the chicken.
- Lightly brush coat the chicken with butter
- Dip the chicken into the breadcrumb mixture. I prefer to pat it a few times to coat the chicken.
- Finally, place into dish or baking sheet and repeat! See super easy!
Place your casserole dish or baking sheet in the oven and bake for 25 minutes. While the chicken is baking, prepare a green salad, spaghetti noodles or both.
After the 25 minutes have passed remove the chicken from the oven. Spoon about 1 tbsp of marinara sauce (one day I will share), over each piece of chick and top with shredded mozzarella cheese.
If you are going for a healthier dish obviously use reduced fat cheese. Personally reduced fat cheese is a deal breaker for me. I have only had it once, that I know of, and it was not tasty. Of course, this was in the 90s and well that may no longer be the case.
Return your chic more to the oven and back for 5 minutes, or until the cheese is melted.
Serve on top of spaghetti or with a side salad or both! See, I told you it was easy!
- 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
- 3/4 cup seasoned breadcrumbs (I used whole wheat)
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted (or olive oil)
- 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
- 1 cup marinara
- 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 oil on top and bake in the oven for 25 minutes.
- Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
- Bake 5 more minutes or until cheese is melted.