Wednesday, August 22, 2012

*I Cook Barefooted!* ~ Call 'em To The Table Chicken Parmisan

Barefoot Love!

It's me.
Yeah. I know. It's been a while.
You know that time I said, "I need me some more kids!"
Well, even if it was just yesterday.
Indeed... I do NOT need me some more kids.
I'm up to my neck in them, actually.
Teenagers. Frankly.

Oh, how I've missed summers when we trudged skipped gaily 
through snake and turtle and tick infested woods
searching for the perfect rock  for our goldfish pond.

How I yearn for the days of tie-dye, paint and wet cement staining our back porch
in the hopes of providing a meaningful distraction from ~ Everything.

How I rejoice weep for all of those critters (snakes, lizards, toads) 
who no longer know what it is to be invited into The House.

How I do miss those kids.
And when I do, I just remember this...
They still pick their tomatoes out of the sauce,
peppers off their kabobs, 
and moan incessantly about how they don't like mushrooms to touch their food.
They didn't go far.

I know you've heard me say a few times, I am no cook!
I do, in fact, beg, borrow and steal recipes when given the opportunity.
(Except that A-mazing salsa recipe I am sworn to secrecy to protect! Nope. Can't do it.) 
 To ease my return after a Long HOT Summer, ripe with teenagers...
I thought I would share something relatively new to our house.
 Take a gander at the back of a Progresso Italian Style Bread Crumbs box
and you'll see the recipe I'm stealing from... with a tiny twist or two.

I think the addition of Homegrown Tomatoes and YOUR favorite pasta sauce 
makes all the difference! 
 So, grab your kids... All of the little darlings!
And set the table.
It's suppertime.

  Chicken Parmesan
 1/4 cup olive oil
1 cup chopped onions (optional)
2 Tbsp. minced garlic
2 - 3 cups of Homegrown Tomatoes, finely chopped
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Leftovers of your family's favorite pasta sauce (about 2 cups or so)
4 boneless chicken breast, cut in strips
1/3 cup Italian Style Bread Crumbs
1/3 cup grated parmesan
1-3 eggs, beaten
1/2 cup shredded mozzarella cheese

In a large sauce pot, heat 2 Tbsp olive oil over medium heat.
Cook onions (optional) and minced garlic for 2 minutes and stir occasionally.
Stir in your finely chopped, homegrown tomatoes; sugar, salt and pepper.
Heat to boiling, stirring occasionally.
Add your family's favorite pasta sauce. 
(I use Prego Fresh Mushroom)
Reduce heat; cover and simmer.

Cut your chicken breasts into strips.
Grab two shallow bowls, filling one with beaten eggs.
Fill the other with your bread crumbs and grated parmesan, and mix.
Dip your chicken strips into egg, then into bread crumb mixture.
Place your strips in a large skillet (with a lid) with the rest of the olive oil.
Cook chicken on med-low burner for about 10 to 15 minutes, turning once.
Pour your tomato sauce over top of chicken in skillet. Reduce heat.
Sprinkle mozzarella cheese over top of that; and cover with lid till melted.

Serve with green salad and warmed french bread!


You want reviews?
    How 'bout, 
  "Supper's On!" 

 How 'bout You?
Have a recipe you want to share on 
*I Cook Barefooted!*?
Show some Barefoot Love and...

Send it here: 
Want to include a photo? Fun!

What's on your table?

“Do not be too timid and squeamish about your actions.
All life is an experiment.”
~ Ralph Waldo Emerson

 *Barefoot Love*Airbrush By, Colleen