A view from my side.
Kid#1 recently graduated from college. Not just any college, mind you, but Auburn University. While I’m a ‘Bama fan, I must admit Auburn is a great place to get an education. It’s been a long journey for him and I couldn’t be prouder of him or happier for him. His diploma came in the mail the other day and he was excited to unfurl it. As for his future plans, he is intent on graduate school…at Alabama. Go figure.
Anyway, he won’t start at ‘Bama until the Fall semester, so he’s moved back home for now. His mother secured him transportation and I’m providing him room and board. He has line on a couple of jobs to bring in some income for the next few months and he is looking forward to putting some money away to help defray the cost of his post-graduate program. His chosen field…Biomedical Anthropology. Who knew there was even such a field?
For those of you that have followed this blog you know how much food figures in my life. So much interaction in my family centers around the kitchen, the dining room table, and family gatherings brought about over a favorite meal. Kid#1’s return was no exception. After moving few belongings from Auburn back home and getting settled into his room, he came into the kitchen announcing he wanted to celebrate being back home. Figuring he wanted to go out to eat, I said, “Great…what shall we do?” His reply…”I think you should cook your Chicken Parm for supper tonight!” LOL
A simple, yet comforting meal, “my” Chicken Parm is nothing special. It’s just one of those dishes he remembers as “comfort food” and he wanted to reconnect with those memories. I admit I take short cuts now that I didn’t use to, but the result was the same. A hot, tasty supper that brought with it warm memories of times when all the boys and I would gather around the table, sharing “Highs and Lows” for the day while eating our fill.
Skinless chicken breast
1 beaten egg every 2 breast
flour or bread crumbs seasoned with oregano, garlic salt and pepper to taste
diced tomatoes / sauce (I used canned, Italian seasoned this time)
sliced mozzarella cheese
grated Parmesan cheese
Pre-heat oven to 400°F. Heat enough olive oil in a skillet large enough to hold 2 breasts at a time – you want it hot, but not hot enough to burn the oil. Dip the chicken into the beaten eggs and then coat liberally in the flour/bread crumbs. Place the chicken into the skillet and cook until golden on both sides…approximately 2-3 minutes per side.
Pour about half the tomatoes/sauce into a baking dish. Place the chicken on top of the sauce and pour the remaining sauce over the chicken and put in the oven. After about 10 minutes, remove the chicken from the oven and place a slice or two of mozzarella cheese over each breast. Return the chicken to the oven and cook another 2 minutes or so, until the cheese is melted. Remove from the oven, sprinkle some grated Parmesan cheese over the top and serve.
We ate ours over spaghetti noodles with a side of Italian seasoned green beans and garlic bread. It was a great way to Celebrate with Some Chicken Parm.