Easy Chicken Parmigiania

Ingredients:

6oz. (2 cups) uncooked penne

1/4 cup grated parmesan cheese

1/4 plain bread crumbs

4 boneless, skinless chicken breast halves

1 tablespoon oil

1 (14.5-oz) can italian-style tomatoes with olive oil, garlic and spices undrained

1 small zucchini, cut into 1 1/2 inch-long thin strips

2 table spoons chopped ripe olives

1. Cook pasta to desired doness as directed on package. Drain; cover to keep warm.

2. Meanwhile, in shallow bowl, combine cheese and bread crumbs; mix well.

Coat chicken breast halves with cheese mixture.

Heat oil in large skillet over medium-high heat until hot. Add chicken:cook 3 to 5 minutes on each side until browned.

3. Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low; cover and simmer 12 to 15 minutes, or until juices run clear, stirring and turning chicken occasionally.

• Serve mixture with pasta. Sprinkle with olives.

I thought this dish was very good. I loved the flavor and the coating of the chicken. The sauce was very good, I loved the zucchini it had a perfect texture. I also liked the added flavor of the olives on top.

chicken, red beans and rice chili

Ingredients:










1 tablespoon oil
1 1/2 lb. boneless skinless chicken breast, chopped into 1/2 in. pieces
1 medium onion, chopped
1/2 cup uncooked regular long grain white rice
2 (14.5oz.) cans stewed tomatoes
1 (14.5oz.) chicken broth
1 1/4 cups water
1 (15.5 oz.) can red beans, rinsed, drained
1 to 2 tablespoons chili powder
1/8 teaspoon of salt
1/8 teaspoon of pepper
4 to 8 hot pepper sauce if desired

1. Heat oil in large sauce pan over medium-high heat until hot. Add chicken;cook 5 to 8 minutes, or until lightly browned, stirring frequently. Add onion; cook 3 to 5 minutes, or until onion is crisp-tender.

2. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium; cover and cook 20 to 40 minutes, or until rice is tender and chicken is no longer pink, stirring occasionally.




I served this stew with dinner rolls and thought it was a good pair. Also, I added a half a cup more of rice, and it made it less soupy.