Hey everyone! It’s Foodie Friday which also happens to coincide with #NationalPasta day! For tonight’s recipe, we are making simple yet delicious chicken parmesan, strawberry and walnut salad, and cheesecake with warm strawberry drizzle. This dish will be a favorite in your family and the kids will be begging for more.
Dinner Ingredients: Chicken breasts ● 2 eggs ● Italian style bread crumbs ● 4 tbsp. butter ● Red sauce ● Mozzarella cheese ● White cooking wine ● *Basil (if desired) ● Spaghetti noodles
Rolls ● Fresh spinach ● Dried cranberries ● Feta cheese ● Walnuts ● Raspberry Vinaigrette ● Strawberries
Dessert Ingredients: Cheesecake ● Strawberries ● Sugar
Chicken Parmesan: Cut chicken breasts into halves and set to dry for 15 minutes while whisking the eggs. Coat the chicken cutlets with the egg, then coat with breadcrumbs until you see a nice even layer on both sides. Melt butter in a skillet and place chicken on high heat for 2-5 minutes then flip and brown for additional 2-5 minutes. Pour some red sauce and a splash of cooking wine into the skillet, cover, and set on low for 7 minutes. Flip chicken and repeat. Add remainder of sauce and garnish with mozzarella and basil. Cook noodles al dente style.
Serve with your favorite glass of wine and enjoy!
Side: Strawberry and Walnut Spinach Salad
In a bowl add spinach, cranberries, feta cheese, walnuts, and cut strawberries. Add vinaigrette dressing and mix with salad spoons.
Cut a handful of strawberries in quarters and spray skillet with non-stick Pam. Put on low heat while adding 1 tbsp. of sugar – you may need to eye the amount to your preference. Wait until the strawberries begin to perspire and apply more sugar as needed for about 5-10 minutes. Serve over cheesecake.