Chicken Eggplant Parmesan

Eggplant is one of Kelsey's favorite foods and we eat a lot of it in the summertime. We got some in our Bountiful Basket and we were so excited to make this. I had never had eggplant before I met her and was so scared to try it. But once you try this, you will be hooked like I am! I don't really follow any certain recipe so hopefully this won't be too confusing.

Ingredients:

• 2-3 chicken breasts
• Eggplant
• Italian Breadcrumbs
• Eggs
• Marinara Sauce
• Oil
• Parmesan Cheese
• Mozzarella Cheese

Directions:

1. Preheat oven to 350 degrees
2. Cut eggplant into round strips. Beat chicken to thin it.
3. Dip eggplant pieces into egg then breadcrumbs and put it on oiled griddle. Do the same with the chicken.
4. When both chicken and eggplant are browned, cut chicken however big or small you want them in the pan.
5. In a 9x13 (or smaller) pan, layer marinara, eggplant, chicken and parmesan cheese. You can do 1 big layer or we do 2 layers of each. Top with mozzarella cheese. (We do 1 layer of marinara on the bottom and use the rest of it to cover the entire thing on top.)
6. Cover and cook for 30-35 minutes to heat thoroughly.

Layers before

After. It looks messy.

Garlic Oven Fried Chicken

This recipe is so quick, easy and delicious.

• 1/3 c butter
• 2 T minced garlic
• 2 t garlic powder
• 1/2 t salt
• 3/4 c seasoned breadcrumbs (or plain)
• 1/2 c cheddar cheese
• 1/4 c parmesan cheese
• 1/2 t pepper
• 4 boneless chicken breasts

1. Preheat oven to 350 degrees
2. In a bowl, combine melted butter with fresh minced garlic, 1 t. garlic powder and salt.
3. In another bowl, combine bread crumbs with 1/2 c cheddar cheese, parmesan cheese, 1 t garlic powder and black powder.
4. Dip chicken in butter mixture, then breadcrumbs mixture.
5. Place in prepared pan and bake uncovered for 35-45 minutes.
6. Top with cheddar or parmesan cheese for the last 5 minutes. (optional: add marinara on top with the cheese)

Crispy Chicken with Creamy Italian Sauce

In my house, this is an all time favorite meal. It is super easy and delicious.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

• 3 large chicken breasts
• 5 c italian breadcrumbs (or corn flakes if you like those better)
• 3/4 c flour
• 1/2 t salt
• 1/2 c milk
• 6 T olive oil
• 1 12oz package bow tie noodles

Sauce:

• 1 10oz container Philadelphia Cooking Cream (Italian Cheese and Herb flavor)
• 2 cans cream of chicken soup
• 1 C chicken broth
• 1/2 C milk

In 3 different bowls put 1. breadcrumbs 2. 1/2 t salt to 3/4 c flour 3. milk

Dredge the chicken in the flour. Put them in the freezer for 5 minutes

Start cooking the pasta

Remove chicken from the freezer and dip in milk and then the breadcrumbs

Put the oil in a hot skillet and lay each chicken piece into the oil

Cook over medium high heat for 5 minutes or until browned.

In another pan, pour in chicken brother and add the Philly Cooking Creme, cream of chicken and milk. Whisk for 3 minutes.

Slice the chicken into strips and serve over the pasta and sauce

Chicken Rollatini with Spinach alla Parmigiana

Chicken Rollatini with Spinach alla Parmigiana

• 8 thin chicken cutlets, 3 oz each
• 1/2 c whole wheat italian seasoned breadcrumbs
• 1/4 c grated parmesan cheese, divided
• 6 tablespoones egg whites
• 5 oz spinach (fresh or frozen)
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil
• 1 c marinara sauce

Wash chicken and season with salt and pepper. Preheat oven to 450.

Combine breadcrumbs and 2 tbsp of grated cheese in a bowl and 1/4 egg whites in another

Add 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg and ricotta cheese.

Lay chicken cutlets and spread 2 tbsp of spinach-cheese mixture. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture then in breadcrumbs and place seam side down in baking dish. Repeat with remaining chicken and lightly spray with olive oil.

Bake for 45-55 minutes. Remove from one hand top with sauce and cheese.

Bake until cheese is melted