Chicken Parmigiana

To make the breaded chicken breasts:
1 c unseasoned bread crumbs
1/4 c grated parmesan cheese
1 T minced fresh parsley or basil
1 t salt
1/2 t pepper
4 boneless, skinless chicken breasts
1/4 c flour
1 egg, slightly beaten
1/3 c olive oil

Combine bread crumbs, cheese, and seasonings. Set aside. Coat the chicken with the flour. Shake off any excess. Dip chicken in beaten egg, then coat in the bread crumb mixture, patting with your fingers to make it stick. Heat oil in large skillet over medium heat. Brown chicken for several minutes on each side. Remove chicken from pan, and blot dry with a paper towel to remove excess oil.

To make the Italian Tomato Sauce:
2 T olive oil
1/3 c finely chopped parsley
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1/2 c fresh basil leaves, chopped, or 1 sprig each of rosemary, sage, and thyme
1 large can diced tomatoes (28 oz)
1 small can diced tomatoes (15 oz)
1 T tomato paste
salt and pepper to taste

Heat oil in large skillet. Add parsley, onion, carrot, and celery. Cook, stirring for 5 minutes or until onions are golden brown. Add garlic and basil. Cook, stirring for about 30 seconds. Add tomatoes, tomato paste, and salt and pepper. Simmer uncovered until sauce is thickened, about 10 minutes (remove herb sprigs).

Now to put it all together:
Breaded chicken breasts
2 c Italian tomato sauce
3/4 c grated parmesan cheese
6 oz mozzarella cheese, thinly sliced

Heat oven to 350. Lightly oil a 9x13 baking pan. Spoon 1 c Italian tomato sauce into bottom of pan. Arrange chicken over the sauce. Sprinkle with 1/4 c parmesan cheese. Spoon the remainder (1 cup) of tomato sauce over chicken. Top with mozzarella cheese and remainder of parmesan cheese. Cover the pan with foil and bake 30 minutes. Remove foil, and place under broiler for 1-2 minutes more to brown top. Serve over pasta.

Chicken Broccoli Bake

2 c cooked rice
4 chicken breasts, cut into bite sized pieces
1/4 c flour
2 T olive oil
broccoli spears (I usually buy 1 medium bunch of broccoli)
1 c milk
1 package cream chees (8 oz)
1/2 - 1 t garlic salt
1 t paprika
ground black pepper
1/2 c grated cheese (whatever you have - cheddar, mozzarella, parmesan)

Coat chicken in flour. Shake off excess. Heat oil in large skillet. Brown chicken pieces. Remove from heat. Steam broccoli until just tender. In saucepan combine milk, cream cheese, seasonings, and 1/2 of grated cheese. Cook over medium heat, stirring until thick (a few minutes).

Put rice in bottom of 9x13 pan. Cover with broccoli, then chicken. Pour sauce over and then top with remaining cheese. Bake at 350 for about 25 minutes.

Chicken Mango Curry

2 - 3 chicken breasts cut into bite sized pieces
1/4 c flour
salt and pepper
2 T olive oil
1 mango, cut into bite sized pieces
1 can pineapple chunks, drained, but save the juice
1" fresh ginger, grated, or finely minced
1 small onion, diced
3 t curry powder
1 c chicken stock
1/2 c plain or vanilla yoghurt

Coat chicken pieces in flour with salt and pepper. Shake off excess flour. Heat oil in large skillet. Brown chicken for several minutes. Remove from pan and set aside. Brown onions in skillet along with fresh ginger for a several minutes. Add mango, pineapple, and curry powder and cook for 1 minute while stirring. Add juice from pineapple and chicken stock and bring to a boil. Turn down heat and simmer for 5 minutes. Return chicken to pan and stir in yoghurt. Cover and simmer for 5 minutes. Serve over rice.