A day late, a picture short, but here it is nonetheless. I’ll try and post a pic of it with next week’s Recipe Thursday.

Also, a note about these recipes: All recipes I post here are original and mine, unless otherwise noted. I’m trying to post recipes that are practical, inexpensive, and easy to make; I love gourmet cooking, but who really has the time? I may break down and post a few hard-core recipes, though, and eventually I’ll run out of recipes I created and start using those of friends and family, but I’ll definitely let you know from whom the recipes came! This recipe was featured on the Carolina Cooking TV show segment by my best friend, as an easy, healthy meal, so I promise, it’s good!

Ingredients:
2 packages thinly sliced chicken breasts, or 1 package regular chicken breasts
1 box cornbread stuffing mix
1 can cheap parmesan cheese (Kraft)
4 tablespoons italian seasonings
1/2 teaspoon ground chipotle salt to taste
milk
1 jar of your favorite marinara sauce
sliced fresh mozzarella
olive oil

Directions:
In a shallow bowl, combine:
the stuffing mix
the whole jar of parmesan
the italian seasoning
the chipotle
salt

Taste it. This is the breading, and a thin layer of it on the outside of the chicken has to flavor the entire mass of the chicken, so it should taste highly seasoned and salty.

If you bought the thin-sliced chicken, get it out. If you bought the regular chicken breasts, slice them into thin pieces, flatways.

Set up your cooking station with one bowl of milk, the bowl of breading, and a hot skillet over medium heat with olive oil covering the bottom of the pan.

Dip your chicken first in the milk, then into the breading, patting the breading onto the chicken, then into the pan. Resist turning your chicken for about 5 minutes. It helps the breading stick a bit better. Cook your chicken till done (usually about 8 minutes; slice into the thickest part and peek to see if there’s any pink left), then transfer it to a large casserole into which you have poured the marinara sauce.

When you have cooked and transferred all your chicken, top each piece of chicken with a slice of mozzarella. Bake at 350 for about 15 minutes or until the cheese is melty. YUM!

Notes:
This recipe can be changed to Mexican Chicken Parmesean by subbing a bottle of Macayo or other tasty taco sauce or enchilada sauce for the Marinara, leaving out the Italian Seasonings, and adding 1 tablespoon granulated garlic and 2 teaspoons cumin to the breading mix.

This recipe can go vegetarian by substituting sliced eggplant for the chicken… yum!

Advertisements