We had our weekly family dinner Thursday night and everyone ate too much. This is another easy, delicious recipe that takes very few ingredients.
8 boneless, skinless chicken breast halves
2 eggs, beaten
2 cups Italian seasoned bread crumbs
1 26 oz. jar of spaghetti sauce
1-1/2 cups grated mozzarella cheese
12 to 16 oz. fettuccine noodles or your favorite pasta
Heat oven to 400 degrees. Spray 9 x 13" baking dish with olive oil. Rinse chicken breasts. Put beaten egg in one dish, bread crumbs in another. Dip chicken breast in egg (both sides), then in bread crumbs (both sides), coating well, then lay in dish.
Bake uncovered for 25 minutes. Spoon spaghetti sauce over chicken. Put 1/2 cup of hot water in bottom of spaghetti sauce jar and shake it up to get every last drop. Then pour over chicken as well. Sprinkle with mozzarella cheese. Put back in the oven uncovered for another 15 minutes.
In the meantime, start your pasta water boiling. I time the pasta so that it finishes about 5 minutes after I pull the chicken from the oven. Just cover it with foil to hold the heat. Put a nice serving of pasta on the plate and lay a chicken breast over it. Spoon a little of the sauce over it as well.
It's amazing what you find when you root around in your cupboards. When I was looking for my pasta maker this last week, I found a mini food processor attachment that goes on my Oster blender. I've been thinking I wanted to get one and here I've had it for years. I use my blender all the time, but forgot about the attachment buried in the back of the cupboard.
And the point of this is, I used the mini food processor to make my own bread crumbs for the chicken dish. We have a bread basket that is always full of drying up ends of the loaf. I took those and some too crusty French bread and ran it all through the processor with some Italian seasoning. Ended up with several containers of wonderfully Italian scented bread crumbs to use. Geez, I feel bad now about all the bread I've thrown out over the years.
Something else new I tried for last night is Paula Deen's Double Chocolate Cream Pie. When I asked YD's BF recently what his favorite kind of pie is, chocolate cream was at the top of the list. This is definitely not a low fat recipe, but it sure is delicious. As Paula said to Oprah, "I'm your cook, not your doctor!" And easy to make. I loved the real sweetened whipped cream spread over the top. We eat a lot of fat free Cool Whip (because I'm lazy and I like it) but every now and again, I'll make a batch of the real stuff. I figured since we were already going big with 3 eggs, whole milk and 2 kinds of chocolate, what the heck? I had gotten this recipe from a website, but can't find it now so here it is ...
Paula Deen's Double Chocolate Cream Pie
1 cup sugar
1/4 cup baking cocoa
1/4 cup corn starch
pinch of salt
3 cups whole milk
3 egg yolks
1-1/2 tsp. vanilla extract
1 cup semisweet chocolate chips
1 9" deep dish pie crust, baked and cooled
sweetened whipped cream (optional)
chopped toasted pecans (optional)
In a heavy-bottomed 1-quart saucepan, combine the sugar, cocoa, cornstarch and salt. Stir with a spoon to mix. Combine the milk and egg yolks and whisk until well-blended. Slowly begin adding the milk and egg mixture to the chocolate mixture, blending well with a metal spoon. Cook the mixture over medium heat until it thickens, stirring constantly (about 5 minutes). When it is quite thick, add the vanilla and chocolate chips. Stir until completely blended. Pour into the pie crust, allow to cool, cover and refrigerate until ready to serve. Top with the whipped cream and pecans before you serve.
A couple of notes: I used a wooden spoon, even though it says a metal spoon. Mine took quite a bit longer than 5 minutes to thicken, which is probably the difference between cooking on a gas stove versus my smooth top electric. Whatever ... it was ridiculously good!