Black Bean Soup

Jen's Version

(Acworth, GA)

I know, we just hooray-ed for Spring, and I go and choose warm and cozy black bean soup??!! Why would I do that?! Well, you can thank GA's bipolar weather. We had freezing temps, mid-April. More importantly, we had freezing temps and I had already packed away winter clothes. I saw the forecast, almost simultaneous to seeing Ree's black bean soup FB update and supper club dinner night was decided.

I love soup. I don't even apologize for eating broccoli cheddar soup in the summer. I don't generally enjoy black beans, being the harder bean of the bean family, but this whole concoction just looked too good to pass up.

You all will be proud - I didn't go the lazy route. Well, the laziest route. I did a quick soak BUT I didn't buy canned black beans like I really, really wanted to. (I regretted this later...)

So after I soaked the beans, I added the broths and water. Another reason I picked this recipe is because I had chicken broth left over from my risotto. Turned out I needed more than 1 cup, so ended up buying vegetable broth. Story of my life...

Added beautiful peppers and onions and garlic..mmh

Got it to a nice, roaring boil then covered it and turned heat down to low. This is when I read the actual directions all the way through and determined my dinner wouldn't be ready until 8.

After an hour and a half, I added the seasonings. Then I started texting Val about how stupid I am...

That's probably hard to follow - but you get the point. We had NO IDEA WHAT WE WERE DOING!

I must say though, the soup was the bomb! Flavor was on point. Only complaint for me are the hard beans. I will do pinto next time :)

 Black Bean Soup 

Black Bean Soup

Prep Time: 2 to 8 hours

Cook Time: 2 hours

Total Time: 4 to 10 hours

Ingredients:

1 pound Dried Black Beans

Aidell's Chicken Sausage
4 cups Low Sodium Chicken Broth/Vegtable Broth
2 cups Water
3 cloves Garlic, Minced
1/2 Medium Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Yellow Bell Pepper, Seeded And Diced
1 teaspoon Kosher Salt
1 teaspoon Pepper
1-1/2 teaspoon Chili Powder
1-1/2 teaspoon Cumin

Topping Options:
Sour Cream
Goat Cheese Crumbles
Avocado, diced
Lime Wedges
Corn Tortillas Strips

Directions:

Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.

In a crock pot, add beans, chicken stock, water, onions, and bell peppers. Cover and simmer for 1 1/2 hours. Then, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)

Taste for seasoning and add more of what it needs. Serve soup in a bowl with whatever toppings you prefer!

Val's Version

(Denver, CO)

Leave it up to my sister to call us out. I mean, I wouldn't have lied, but I wouldn't have put our lack of culinary skills on blast either. On another note ...

Happy National Bean Week!!!!

It's not really (I don't think), but one would argue that in our house. I made a white bean turkey chili on Sunday (High of 26 and 3-5" of snow) and then 2 days later (mid-50's with sunny skies), whipped up this concoction of dark mysterious pods. That's what beans are really. Pods. Or seeds. They are one of the longest cultivated plants, according to Wikipedia. Today I just see them as stubborn, hard, staining, New World protein.

My CaliBug has been begging me to make gumbo. So, when Jen was overzealous for us preparing this black bean soup, I had the idea to turn it into a gumbo. I will most likely use red beans next time, but this allowed me the opportunity to explore other options. That's what cooking's all about anyway, right? Being creative …

I, however, did not cheat. Not at all. Big mistake. I soaked hundreds of minions for close to 13 hours. In theory, they shoud've been soft and tender. Ready to indulge. Not the case.

I thought it would be a brilliant idea to cook this up in a crockpot since I had company and didn't really want to fiddle with the higher maintenance approach. Clearly I should have just followed the initial recipe and I wouldn't be complaining. 

I omitted the yellow pepper because I was being cheap.

Kinda glad I did cause it made me all warm and fuzzy and made me think of CHRISTMAS!

Then I diced up some sweet yellow onion and sausage. Added it to the crockpot with other seasonings and broth and beans. That made me just think of pork and beans. Not a huge fan. Unless it's Jen's version of Pork and Pintos!

This is where it went all crazy. I had to do an hour on High and then over 4 hours on Low. The beans just weren't softening. I was also impatient cause I was sooooooo hungry. Next time, I'll plug this in at noon and should be good - to - go. 

Since this was a gumbo-ish version, we did shredded chedda, a dollop of sour cream and tortilla strips over a bed of rice. Very flavorful!

This Black Bean Soup recipe (adapted, of course) is brought to you by Jens fav, The Pioneer Woman!

Black Bean Soup

Prep Time: 2 to 8 hours

Cook Time: 2 hours

Total Time: 4 to 10 hours

Ingredients:

1 pound Dried Black Beans

Sausage
4 cups Low Sodium Chicken Broth
2 cups Water
3 cloves Garlic, Minced
1 whole Medium Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
1 teaspoon Kosher Salt (more To Taste)
1-1/2 teaspoon Chili Powder
1-1/2 teaspoon Cumin

FIXINS
Shredded Cheddar Cheese
Sour Cream
Corn Tortillas Strips (also known as salad toppers)

Directions:

Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.

In a crock pot, add beans, chicken broth, water, onions, and bell peppers. Cover and simmer for 1 1/2 hours. Then, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!) DO IT THIS WAY! Or, be adventurous (and time consuming) like me, and cook on High for 1 hour, Low for 4+ hours.

Taste for seasoning and add more of what it needs. Serve soup in a bowl with cheese, sour cream, and tortilla strips.

Honey Baked Salmon

Val's Version 

(Denver, CO)

There are many days that I go without eating meat, so I am baffled by how hard it is to stick to the no meat on Fridays rule during Lent. I get completely anxious during every meal and am overly cautious on what I'm about to devour. I don't know if it's just me trying to impress God and show Him that I too can make sacrifices (clearly superficial) or if I just crave it more because I shouldn't have it …

Going back to the whole "our Dad introduced us to seafood so I indulge" statement, here we go again.

I. LOVE. SALMON.

It has more meaning too because my mothers side of the family are Sammons' and it goes hand-in-hand.   And it's not stinky. Some fish really stinks. Like tuna. I love tuna, but it stanks!

I usually prepare my salmon with just some S&P and lemon or honey with brown sugar. This recipe isn't too different. Very simple. Very satisfying. It pairs well with any veggie and/or grain. We are on a quinoa kick, so I found this amazing - and I mean amazing - side dish. It cooks in minutes. Literally.

This kinda has it all. It's good for you. Quick. Tasty.

Pull out your ingredients and substitute what you don't have because that's reality. Sometimes you don't have it all. Like, I had to use rice vinegar and white wine to make the rice wine vinegar.

Mix all the goodness in a bowl and let sit while you rinse your salmon and prepare your foil boat. 

Get it - boat for fish. Fishing. ;)

On a side note - beware for splashing. I have an apron. Do I wear it when I cook? No. Doesn't make sense. And I stain shirts with splashing because of it. 

Dry your salmon fillet and place into the foil boat. 

Delicately coat the salmon and seal shut with the foil. It's practical, not pretty.

While your fish is baking, prepare anything else you'd like on the side. I steamed some broccoli, slaved over my Minute grains medley and attempted to make Orange Glazed Scallops. I don't like scallops. Mike does. I do a lot for him because I like him. A lot. 

I was obviously blinded by the steam that seared out of the packaging when I checked to see it was done. Blurry as ever. Sorry about that.

Sprinkled some lemon and parm and was ready to dive in!

Honey Baked Salmon

Prep Time: 5 minutes

Cook Time: 20-30 minutes

Total Time: 30 minutes

Inspired by Damn Delicious - Recipe here

Ingredients:

1 lb. Salmon

1 tsp. garlic salt
1 T. olive oil
1 T. balsamic vinegar
1 T. rice vinegar
1 T. white wine
1 T. fresh Thyme
Salt and pepper to taste
Parmesan cheese
Lemon juice

Directions: 

Preheat the oven to 375 degrees. Mix garlic salt, oil, vinegars, wine, thyme, salt and pepper in a small bowl. Create a foil boat (or pallet) for your fillet. Place your salmon, skin side down in foil and spoon sauce over. Seal foil tightly. Bake for 20-30 minutes, until fish is tinted white and flaky. Top with parmesan cheese and lemon juice, to taste.

Jen's Version

(Acworth, GA)

Spring has sprung! Down here in the south, we are seeing things in yellow. That is if you can actually see through watery and puffy eyes. Spring means Easter is coming and the season of Lent. Growing up Catholic, we practiced the rituals of Lent by giving something up and abstaining from meat on Friday's. This drives my husband crazy! I'm not even sure why, because he freely accepts seafood and would eat it on any other day. But for some reason, Friday's during Lent it drives him nuts I don't cook meat. He thinks it's silly and since I'm not the best Catholic, I can't explain why I do it, except just simply, that I do it. So some Friday's, I eat a salad and he eats a steak. But I won him over this past week by enticing him with a lovely evening on the patio, having drinks and enjoying fresh salmon. I mean, how can you resist! To make it better, Val picked a recipe that involved honey. My husband loves honey! He's my honey.

Inspired by a fancy dinner I had the previous Monday, I chose risotto as a side. For those reading this and for those who don't like to hover over a stove too long - risotto is high maintenance and maybe only slightly worth it. I will continue to enjoy it when made by others.

I started with my salmon and made the sauce. 

Honey bears make me smile.

This part was so easy! You literally dump on the sauce and top it however you like. I love capers! Most people don't, so lemon slices would be just fine. And I also added sesame seeds  because I saw them and thought - ooo! I like sesame seeds!

I waited until my salmon was baking until I started my risotto, because it was going to require all of my attention. Blah! I really just wanted to drink a beer and watch TV. Above you see my onions and garlic sautee'ing (is that a word). If only you could smell them.

Yay, stirring for 20 minutes, woo hoo!

Not complaining now though. The meal was delicious.

Friday friendly honey baked salmon.

Honey Baked Salmon

Prep Time: 5 minutes

Cook Time: 20-30 minutes

Total Time: 30 minutes
Inspired by Damn Delicious - Recipe here

Ingredients:

1 lb. Salmon

3 cloves garlic
1 T. olive oil
1 T. balsamic vinegar
1 T. rice wine vingar
1 T. fresh italian parsley
1 tsp. red chili flakes
Salt and pepper to taste
Lemon slices and capers for topping

Directions: 

Preheat the oven to 375 degrees. Mix garlic, oil, vinegars, parsley, chili flakes, salt and pepper in a small bowl. Place your salmon, skin side down in foil and spoon sauce over. Top with lemon slices and capers and seal foil tightly. Bake for 20-30 minutes, until fish is flakey.

Risotto

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes
Inspired by the Pioneer Woman - Recipe here

Ingredients:

1 cup grated parmigiana regiana

2 cloves garlic
1/2 whole large onion
1 T. olive oil
1 T. butter
1/2 lb. Arborio rice
3 cups chicken broth
1/2 cup half and half
Salt and pepper to taste

Directions: 

Grate your cheese and chop your onion and garlic. Heat a skillet over medium heat, and add butter and olive oil. Once hot, add your onions and garlic and cook until translucent. Add your rice and stir to coat completely. Add one cup of chicken broth and cook until rice absorbs the liquid. Continuing to stir, add your second cup and third cup, letting rice slowly absorb the liquid. This will take about 20 minutes. You want risotto to be tender with a soft bite. Once cooked, add your cream and cheese. Salt and pepper to taste. 

April Fools!

Jen's Version 

(Acworth, GA)

I don't normally participate in April Fools Day. I generally like to prank people on days where they least expect it, but this year Val sent me an idea to fool our kids. I can't pass up on a chance to fool children, nor can I pass up a way to make a meal fun. When you have young children, it's amazing how making a meal fun can alter everyone's mood from bored to super excited. When my kids are complaining and whining, I cut their sandwiches into a princess tiara and everyone is happy. I'm too fun. 

The Premise:

It's Spring Break in GA. While at the store on Tuesday, April 1st, I hinted at the idea of letting the girls eat cupcakes for dinner. I said something about it being Spring Break and I wanted to be a fun mom. They dismissed me, because this was crazy talk. As I was cooking dinner, I reminded them, "girls don't forget it's cupcake night!" I still kinda got an "okay mom" response. Then when I sat them down and presented them with two beautiful, candle lit cupcakes, they believed me. In fact, they. were. ecstatic. Just imagine. You're four or six and it's Spring Break and your mom is giving you cupcakes FOR DINNER. 

They blew them out and everything (in their bathing suits of course!)

They even got a glass of Kool Aid to add to the sugar fest. 

The Fool:

Would I really give my children cupcakes for dinner? Yeah, I probably would. But on April Fool's Day? Noooooo way. I only got away with this prank because my children are four and six. 

The "cupcakes" were actually meatloaf cakes and whipped potatoes. 

You prepare meatloaf as normal (recipe below) and bake in a cupcake pan for about 25 minutes. And you have to really whip your mashed potatoes (recipe below) to get the pretty, whipped texture in order to fool anyone. 

I also swapped Kool-aid out for Jello. And my plan worked perfectly. Cara was first to dive in to her "cupcake" realizing instantly that it wasn't frosting filling her mouth. Her face was priceless, and of course I have no picture or video because I couldn't stop laughing. She then grabbed for her drink and being that it was really Jello, well you know what happened. 

It was the perfect April Fool's trick. I firmly believe they will remember this forever!

Meatloaf Cupcakes

Prep Time: 5 minutes

Cook Time: 20-30 minutes

Total Time: 30 minutes

Ingredients:

1 1/2 lbs. of ground chuck

1 egg
1 cup of bread crumbs
2 T. of Worcestershire sauce
2 T. of milk
1 T. of mustard
2 tsp. of Italian seasoning
Salt and pepper to taste
BBQ sauce/Ketchup for topping

Directions: 

Preheat the oven to 375 degrees. Mix your first eight ingredients in a bowl, thoroughly. Spray a cupcake pan and fill each opening completely with meat. Top with Ketchup or BBQ sauce and bake for 25 minutes.

Mashed Potatoes

Prep Time: 35 minutes

Cook Time: 10-15 minutes

Total Time: 45 minutes

Ingredients:

3 lbs. of cooking potatoes
4 T. of butter
1/2 cup of sour cream
1/4 cup of half and half
1/2 cup of whipped cream cheese
Salt and Pepper to taste

Directions: 

Clean and quarter your potatoes, add them to a pot and cover with water. Bring to a boil and cook for about 20-25 minutes, until tender. You can puncture with a fork to make sure they are soft. Once cooked, drain them well and add back to the pot with your butter, cream cheese, sour cream and half and half. Mash them until desired consistency. Add salt and pepper to your liking. Spray a baking dish and add potatoes. Bake for 10-15 minutes to get a nice crust on top. You can also add cheese to the topping!

Val's Version

(Denver, CO)

I am still bummed that Jen didn't video Cara's reaction. I was laughing hysterically at the story and can only imagine what it was like in real life. And that's all I get to do - imagine it. 

My kiddos range from almost 6 months old to almost 12 years old. That being said, pranking is a tad more challenging. So … we focused on DAD!!!! Cali was is on Spring Break so we had all day to 

plan ;)

Since I had already decided to do the Meatloaf Cupcakes, I was hoping I'd get to pull that off on my oldest too. I sent her and the boy out back to play so I could get down to it. 

I highly recommend thawing the meat prior to cooking. I completely forgot and that added to the stresses of the already starving children. And Mom.

Mix all of your ingredients with the turkey and create balls. Turkey balls!

I'd be lying if I said I intentionally made only 11 so it would be easier to grab the pan out of the oven. Sure was convenient. 

While that goodness cooked, I made some sour cream whipped mashed potatoes. And added a little food coloring to give it the frosting effect.

Even went as far as making a piping bag.

And sprinkles ;) I actually only put those on Cali's since I was certain she wouldn't mind candy on her meatloaf and taters. Not nearly as pretty and convincing as Jens.

Presentation was appealing. Minus the random corn.

Cali was very skeptical and hesitant. She kept eyeing it up and waiting for me to explain. I just let her find out for herself. A sweet site with a savory bite!

When Dad finally got home, we also tricked him with a toothpaste frosted lemon cookie. Weird thing was, he didn't really question it. Apparently bubblegum flavored toothpaste isn't such an odd topping. April Fool's!

Turkey and Feta Cupcakes

Prep Time: 10 minutes (as long as turkey is defrosted)

Cook Time: 30 minutes

Total Time: 40 minutes

Modified from the Northern Ontario Parent

Ingredients:

1 pound of extra lean ground turkey
1 egg, beaten
½ cup of Italian bread crumbs

1 cup shredded mild cheddar cheese
½ cup of crumbled feta cheese (we used sundried tomato)
1 T onion powder
½ tsp. of oregano
1 T garlic salt
2 tbsp. of milk

Directions:

Preheat oven to 375 degrees and grease muffin pan (or use liners for cupcakes).

In a large bowl, combine all ingredients well. Fill each muffin cup ¾ full with meat mixture.

Cook 30-35 minutes or until cooked through. Remove from oven and let sit for a few minutes.
Remove from pan and serve with your favorite sides.

Whipped Sour Cream Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

8 red potatoes
4 T. of butter
1 cup of sour cream
1 cup heavy whipping cream
1 T garlic salt
Pepper to taste

Directions: 

Remove the skin and clean then quarter your potatoes. Add them to a pot and cover with water. Bring to a boil and cook for about 20-25 minutes, until tender. You can puncture with a fork to make sure they are soft. Once cooked, drain them well and add back to the pot with your butter, sour cream, heavy whipping cream and seasoning. Mash them until desired consistency. Use a hand mixer if you like them rich and smooth. Add pepper to your liking. 

Chicken Parmigiana

Val's Version

(Denver, CO)

When I met my husband, everyone raved about how great of a cook he was. I may have shared that already and will probably say it again. For our first "home date," he made me spaghetti and meatballs. From scratch. Even popped open a bottle of wine and enjoyed eachothers company while listening to Lady Luck. It was amazeballs! Come to think of it - I have my own live-in Emeril/Frank Sinatra. Oh, the good 'ol days.

Chicken Parm is another one of his staples.  He made it for my Dad once when we were in Atlanta and it's now on the Gale menu every time Mikey is in town :) I can't say that mine is as good as his, nor better, but I think it can stand the critics test. I do this one every couple of weeks. Or change it up with some eggplant. So, I'm kind of numb to the process. I just do it!

I cheat and use thin cut chicken breasts. 

Pound out the chicken till it's about 1/2" thick. One would think I like to use the pounding as a stress reliever. Truth is - there is nothing more repulsive than raw chicken flying all around the kitchen. 

After it's thinned out, it's ready to be dredged!

I couldn't take any pictures of the breading assembly because my fingers looked like this!

Once you've got the chicken coated and the oil is hot, get to browning the meat.

We only did 4 breasts, so they fit perfectly in a 9x13 baking dish without real overlapping. I put down a layer of sauce and then my breaded chicken with cheeses and more sauce. I don't like to do too much sauce because it makes it soggy. Plus, my husband likes to drowned his pasta in sauce. 

While that is baking, boil your water and cook your pasta. 

THIS ROCKS! I have always wanted to throw the noodles to see if they are done and have just never done it. But, when you blog, you stop at nothing.

25 minutes later ... there you have it. Deliciousness in a dish!!

And if you don't have garlic bread, toasted bagel thins work just the same. 

Chicken Parmigiana

Prep Time: 20-30 minutes

Cook Time: 20-30 minutes

Total Time: 40 minutes to 1 hour

Ingredients:

Chicken Breasts (1 per person)

2 Eggs (to start with - may need more if you are serving more than 4 people)

Flour (qty depends on amount of chicken - start with a cup)

Italian Seasoned Breadcrumbs (qty depends on amount of chicken - start with a cup)

2 T Olive Oil

8 oz. Mozzarella Cheese

Parmesan Cheese (grated)

Sauce (jarred or homemade)
Seasonings to taste

Directions: 

Preheat the oven to 350 degrees. Rinse your chicken breasts and pound them thin (about 1/4"-1/2" thick). Create dredging station with 3 bowls; flour, egg and breadcrumbs. You need to dredge the chicken in flour, then dip into the eggs, and finally cover in breadcrumbs. Make sure they are covered and flour mixture is adhered well. Heat olive oil in a skillet and cook the chicken on each side until golden brown (approximately 5-6 minutes per side). 

Spray a 9x13 baking sheet and layer the bottom with sauce. After the chicken is pan fried, layer the baking dish with chicken, coat with sauce and top with mozzarella and Parmesan cheeses. Use as much as you desire. Feel free to season as well!

Bake at 350 degrees for 20-30 minutes. Chicken is already cooked, so you just need the dish to heat and cheese to melt. While chicken is baking, prepare garlic bread or pasta/vegetables for a side dish. Let chicken settle and cool for 5 minutes before serving . Enjoy!

Jen's Version 

(Roswell, GA)

Oh boy, oh boy...it's chicken parmigiana night! It was Val's pick this week, and she chose a family favorite to share. I personally do not like chicken parmigiana. I'm not sure if there is a difference between chicken parmigiana or chicken parmesan, I just like using the word parmigiana. 1 - I like to say it and 2 - I know how to spell it, and I'm very proud of that. This would be Chris' (my husband's) most favorite meal. Unfortunately he was out of town though, so I chose to treat my mom and dad to a yummy Italian meal. I also chose to cook it at there house, because they have this awesome rule that if you cook you don't have to clean. At my house, there is no such rule. There is no such cleaner that shows up.

I mentioned this isn't my favorite meal, and I'm not sure I can pin point exactly why, but I can tell you that cooking it is a process. I don't like "processes". I like easy. peasy. cheasy. Now I'm just rambling...

I start off with my breading station. This includes a flour mixture with salt and pepper, lightly beaten eggs and Italian breadcrumbs.
                               

After you dredge in the flour, dip in the egg and toss in the breadcrumbs, you fry the chicken breasts in EVOO. Then if you're me you wash your hands incessantly and clean your bowls because lumpy, eggy flour is gross.

Get those puppies nice and brown. I learned from the Pioneer Woman that if you add a little butter to your EVOO it gives it that pretty brown color. I also learned from my tastes buds that if you add butter it will taste good. Butter is better.

So I mentioned this is my husbands favorite meal. The funniest part though is that my husband doesn't like parmesan cheese. Yes, you are reading this correctly. Chicken parmigiana is his favorite meal, but only if you take out the parmesan cheese. As for my normal family, we like parmesan cheese and added a heaping amount to the tops of our browned chicken breasts.

The one thing I love about this dish is the amount of cheese added. That my friends is fresh mozzarella and fresh shredded parmigiana regiana. I feel so Italian!

After about 25 minutes, in a 350 degree oven...this is what you get. Bubbly cheese atop chicken and marinara sauce. I personally like the bubbly cheese most.

Serve over pasta and sit back while others clean up for you. (thanks mom!)

Chicken Parmigiana

Prep Time: 20-30 minutes

Cook Time: 20-30 minutes

Total Time: 40 minutes to 1 hour

Ingredients:

Chicken Breasts (1 per person)

2 Eggs (to start with - may need more if you are serving more than 4 people)

Flour (qty depends on amount of chicken - start with a cup)

Italian Seasoned Breadcrumbs (qty depends on amount of chicken - start with a cup)

2 T Olive Oil
1 T Butter

8 oz. Mozzarella Cheese

Parmesan Cheese (grated)

Sauce (jarred or homemade)
Seasonings to taste

Directions: 

Preheat the oven to 350 degrees. Rinse your chicken breasts and pound them thin (about 1/4"-1/2" thick). Create dredging station with 3 bowls; flour, egg and breadcrumbs. You need to dredge the chicken in flour, then dip into the eggs, and finally cover in breadcrumbs. Make sure they are covered and flour mixture is adhered well. Heat olive oil and butter in a skillet and cook the chicken on each side until golden brown (approximately 3-4 minutes per side). 

Spray a 9x13 baking sheet and layer the bottom with sauce. After the chicken is pan fried, layer the baking dish with chicken, top with shredded parmesan, coat with sauce and top with mozzarella and Parmesan cheeses. Use as much as you desire. Feel free to season as well!

Bake at 350 degrees for 20-30 minutes. Chicken is already cooked, so you just need the dish to heat and cheese to melt. While chicken is baking, prepare garlic bread or pasta/vegetables for a side dish. Let chicken settle and cool for 5 minutes before serving . Enjoy!