Herbed Chicken Parmesan

I first posted this recipe January 2011 and, 3 years later, still love it.  Every time I make it I cannot believe I don't have it on a regular rotation.  It now has 151 ratings and 5 stars.  It deserves its own post and notes so I am adding my alteration and tips.

The original recipe from allrecipes is here.  The version below has my alterations.

Ingredients

• Breading:
• 2/3 cup grated fresh Parmesan cheese, halved
• 1/2 cup dry breadcrumbs (I increased it to be sure I had enough breading)
•  (I leave out parsley...we don't care for it.)
• 1 teaspoon dried basil
• 1/4 teaspoon salt, divided
• 2 large egg whites, lightly beaten 
• 2 chicken breasts*
• 1 tablespoon butter
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• Sauce:
• 1 jar bottled tomato-basil mushroom pasta sauce (I love sauce so I make it a large jar!)
• 4 teaspoons balsamic vinegar
• 1/4 teaspoon black pepper
• 4 slices of provolone cheese
• * Albertsons has the hand trimmed chicken...thank you Albertsons.  Trimming is my least favorite part of baking chicken.  I slice them in half so they are thin and positioned well for tenderizing.  It makes it into 4 breast pieces that cook easily through as well
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• Combine parmesan, breadcrumbs, basil, and salt in a shallow dish. Place egg whites in an additional  shallow dish. Dip each chicken tender in egg white and dredge in the breadcrumb mixture.   Melt butter in a large nonstick skillet over medium-high heat.   Add chicken.
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• I didn't take a picture.  You know, salmonella and cell phones don't mix.  
• 
  
• But this picture is after the chicken is breaded.  See how well they fit in our large frying pan.  It is one of our amazing wedding gifts and I use the mess out of it. 

1. 
   
2. Cook 3-4 minutes on each side. Take off heat.

Combine sauce ingredients and microwave until hot.   Pour the sauce over chicken in pan. 

Sprinkle evenly with the remaining Parmesan and provolone cheese slices. Wrap handle of pan with foil, and broil until the cheese melts.

And here it is!  It easily feeds us for 2 nights!

*I love my new placemats.

"Almost Palmetto" Pimento Cheese

"Almost Palmetto" Pimento Cheese

Remember when I mentioned Palmetto Pimento Cheese in my engagement post?  I knew I would have pimento cheese withdrawals and they have certainly set in. This past week I set out to make a pimento cheese that would be my Idaho substitute!

And I think I have found it.

I started out with the highly rated Southern Pimento Cheese Recipe on allrecipes.com.  It has 171 reviews and almost 5 stars...always a great sign it's a recipe worth your time.  The first batch I made was wonderful but I altered the recipe this time to get more of a palmetto-like pimento cheese.

Ingredients:

1 lb block extra sharp cheddar cheese (will make about 4 cups)
4 oz cream cheese, softened  (half a block and I used fat free)
1 heaping tablespoon of mayo  (low-fat works fine)
1/4 tsp cayenne
1/4 tsp onion powder
1 4 oz jar diced pimentos, drained
salt and pepper to taste

Boise has many options for cheeses.  I've had fun experimenting.  I no longer buy the pre-shredded cheeses.  They often have additives and powder that takes away the natural moisture of cheese.  I love my cheese to be spreadable.  Thankfully my new food processor makes shredding amazingly easy.

See how amazing this looks?

I always chop the pimentos smaller than what they appear in the jar so they go further in the spread.  I certainly used more than most people would in this last recipe but Hunter and I both LOVE pimentos!

Beat the cream cheese, mayo and spices in the mixer first. Then add shredded cheese and lastly the pimentos so they are not completely obliterated.

This is my method of choice for eating my pimento cheese...wheat thins!

Enjoy!

Love my new Lenox French Perle Bead Plates!