We already took out a few, and we had one die, so we have a flower bed that is lop sided. We have had our bushes in for about 15 years, and they are just starting to get out of control. Now if I could just get someone to remove a lot of my bushes and replace them, we would be in good shape. And yes, I couldn’t reach a few spots well enough to get them perfect, but they are so much better than they were.
#MY RECIPES CHICKEN PARMESAN WINDOWS#
I even got around to washing a few windows today! It is always so nice to look out the window and see the world through a nice clean window. I am enjoying opening the windows after waiting so long for Spring. What is not to love about this time of year? Just like the beautiful weather that we have been having, I love the beautiful spring flowers.
#MY RECIPES CHICKEN PARMESAN FREE#
Sprinkle with more Parmesan and serve with torn basil.Gluten free Chicken Parmesan I know that you are just going to love it.
Transfer the spaghetti to a serving dish and top with the chicken. Gently stir until the sauce coats the pasta. Drain and transfer to the remaining sauce. Cook the spaghetti, stirring occasionally, until al dente. Meanwhile, bring a large pot of salted water to a boil over high heat. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Repeat with the remaining cutlets.Īrrange an oven rack directly under the broiler and preheat to high. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side the chicken will not be cooked through. Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Smash the tomatoes with a potato masher until almost smooth it's ok if it's a little chunky. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Add the tomatoes, basil and 1 teaspoon salt. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Heat 1/3 cup of the oil in a large pot over medium-high heat. Refrigerate uncovered at least 30 minutes and up to 12 hours. Shake off any excess and return to the rack.
Then pack the seasoned breadcrumbs firmly onto the chicken. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Whisk the milk and egg in a medium bowl until combined. Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Shake to remove any excess and return to the rack. Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Repeat with the remaining chicken, one piece at a time.
Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Place one sheet of plastic on a clean cutting board. Cut two 12-inch sheets of plastic wrap.Ĭut the chicken breasts in half lengthwise, making 4 roughly equal pieces they should look like large chicken tenders. Line another rimmed baking sheet with foil. Set a wire rack inside a rimmed baking sheet.
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