Week of Feb 17, 2013

Sun -  Parmesan Chicken
Mon - Tomato Bisque 
Tue - Chicken Enchilada skillet 
Wed - Homemade Pizza
Thur -  Teriaki Salmon with Edamame Rice (Pampered Chef recipe, ask for PDF file)
Fri - Chicken con Broccoli

Parmesan Chicken

4 skinless, boneless chicken breast halves

1 cup Shredded Parmesan cheese

1 cup Italian Style Bread Crumbs

1 tbsp each salt and pepper

1 tbsp garlic powder

1/2 cup flour

2 eggs

2-3 cups milk

olive oil

1 cup shredded Mozerella Cheese

1 1/2 cups marinara sauce

Sprinkle chicken with salt and pepper. Mix cheese, bread crumbs and garlic powder together.

To bread the chicken you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 2 cups of milk, paper plate with flour, large bowl with eggs and 1 cup milk beaten together, paper plate with cheese mix, and last the cooling rack. Put all the chicken in the 1st bowl. let set in the milk for 5 minutes. One piece at a time, place on the flour and coat with the coating. Then dip in the egg mix. Last place on cheese mix, . Lay on the cooling rack until all pieces are breaded.

Preheat oven to 425F. Heat 3 tbsp olive oil in a large oven safe skillet on med-high heat. Add chicken one at a time. Cook until golden brown on both sides, about 3-4 minutes each side. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. Serve with cooked spaghetti with marinara sauce.

Tomato Bisque http://www.foodnetwork.com/recipes/jeff-mauro/roasted-tomato-bisque-recipe/index.html

Enchilada Skillet http://www.ro-tel.com/recipes-Chicken-Enchilada-Skillet-2273.html

Chicken Con Broccoli
1 (15 oz) jar of Alfredo Sauce (I like Classico Creamy Alfredo)
4-6 oz (about 2-3 cups) orecchiette or shell pasta
1 lb chicken breast, cubed
1 1/2 tbsp roasted garlic, pressed
2 tbsp Herb Rub (such as Pampered Chef, or Mrs. Dash)
Salt and Pepper
2 tbsp Olive Oil
12 oz bag steamable frozen broccoli florets
Sprinkle chicken with rub, salt, and pepper. In a large non-skick skillet, heat oil on meduim heat. Add chicken and cook until no longer pink. Keep warm. Meanwhile, cook pasta and broccoli according to package directions. 
Add garlic and pasta sauce to skillet with chicken. Stir to combine. When pasta and broccoli are done, add to skillet and stir until coated. Serve immediately.