Oven Fried Chicken Parmesan

I love a good Chicken Parmesan, but the breading has to be light!  This is a bit of a twist on a classic, something we love on weeknight since it's quick and easy!  Pair it with some spaghetti or a green salad and you're good to go!!



Oven Fried Chicken Parmesan
1/2 cup Parmesan cheese, grated + a little extra
1/4 cup flour
1 tsp paprika
1/2 tsp salt
dash of pepper
4 chicken breasts
1 egg, slightly beaten
1 Tbl milk
1/4 cup butter

Combine cheese, flour and seasonings.  Dip chicken in combined egg and milk, coat with cheese mixture.  Place in baking dish, pour melted butter over chicken.  Sprinkle extra Parmesan cheese on top of chicken.  Bake at 350 degrees for 1 hour or until tender.
Note:  I also use chicken tenders when doing this and cook for about 20-25 minutes.

  

Harvest Chicken Salad

It's Fall, but don't put your salad spinner away just yet!  I pulled together this amazing salad the other day and just had to share!!

Harvest Chicken Salad
2 cups Rotisserie Chicken
1 Head Romaine Lettuce, chopped
1 bunch Kale, chopped
1/2 Red Onion, thinly sliced
1 Apple (I used Fuji), sliced into bite-size pieces
1/3 cup Craisins
Pumpkin seeds, to taste
1/2-3/4 cup Feta Cheese, crumbled
Croutons*
Creamy Apple Cider Vinaigrette**

Mix everything but dressing together and toss.  Add dressing to individual salads based on taste.

Creamy Apple Cider Vinaigrette
1/3 c. apple cider vinegar
1/3 c. Dijon mustard
1/3 c. honey
1/3 c. mayonnaise
1/2 tsp. salt
Dash of pepper
Blend all ingredients in blender.  Refrigerate for an hour prior to serving.

Lastly, I like to make my own croutons.  I take whatever bread I have and cube it.  Then toss with olive oil and favorite seasoning (it varies).  Bake at 350 degrees for about 15 minutes or until golden brown.  Store in an air-tight container for about 7-10 days.