weeknight chicken parmigiana

My favorite dinner recipe is a good anything parmigiana style.  What is not to like about a protein smothered in tomato sauce and covered in gooey mozzarella cheese? My best friend and her husband are currently living with us while their new house is renovated. Their added company has been fun and the mealtimes have been easy with the extra hands and conversation!  Last night after a long day of odds and ends, we settled into making my favorite kale salad obsession and some quick and easy chicken parmigiana. It takes approximately 20 minutes from start to finish and it is always my go to when I am looking for something warm, simple, and delicious.

Screen Shot 2013-07-03 at 7.43.21 AM

Lay out some panko bread crumbs in a shallow dish along with one egg scrambled in a bowl to give the chicken breasts a quick dip in the egg and then a solid coating in the bread crumbs. These panko crumbs are an italian blend with oregano, basil, garlic, salt, and pepper.
Screen Shot 2013-07-03 at 7.43.35 AM Screen Shot 2013-07-03 at 7.43.48 AM

Once the chickens have been dressed, heat a tablespoon of oil in a pan and cook the chicken. Since I cut a chicken breast in half they usually cook up quickly. Approximately 2-3 minutes per side.Screen Shot 2013-07-03 at 7.44.03 AM

Transfer chicken to a baking dish and coat in your favorite (or homemade) tomato sauce.  As an italian I like to be generous on this step.  Then top with fresh buffalo mozzarella cheese.Screen Shot 2013-07-03 at 7.44.18 AM

Bake in the oven at 300 for about 10 minutes or until the cheese is melty and a little bubbly.  Serve with your favorite side!

panzanella salad

The other night David and I settled down to a dinner of panzanella salad. I was inspired by smitten kitchen’s summer’s last hurrah panzanella. The home made vinaigrette she designed was delicious and so simple.  It will clearly become a dressing staple in our house.

Screen Shot 2013-06-10 at 9.13.26 AM

For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

The salad itself is super easy. I followed smitten kitchen mostly.  But, really this salad could consist of anything in your crisper.  We added yellow and orange peppers, cucumber, tomatoes, basil, onion and grilled a chicken breast. We skipped the capers (David is not a fan of these), and we topped it off with some delicious smooth goat cheese. This would be a great salad to bring to a cook-out.  Filling from the homemade bread croutons and satisfying, it was a delicious recipe that smitten kitchen posted and that can be easily adapted.