Super Cheesy Chicken Parm and Flour Fights

      Yesterday we packed five kids in a little Volkswagen Jetta and headed down to Hannaford for some Super Bowl shopping and ingredients to make chicken parm for dinner. Needless to say it was one of the more extensive grocery trips I've been on, but it was pretty entertaining. Before I get into the details of the meal, I will show you the ending results....

A messy kitchen and late night flour fights

Gotta love these boys, clearly college has really matured them ;)

     After unpacking a trunk full of probably 200 dollars of groceries, mainly for the Super Bowl (be expecting a whole mess of yummy blog posts coming up!), I got straight to work because not only was I making chicken parmesan, I was also cooking up the remaining shrimp as an appetizer. We can't get enough of those coconut shrimp!! 

     I hadn't made chicken parm since high school foods class, and I think thats the only time I ever did make it. It's a classic, simple meal that is filling and cheap. Perfect! (I didn't use any fancy ingredients, just easy stuff. Next time I will experiment more) I paired it with some parmesan roasted asparagus and it was a balanced meal and a great way to end the school week.

Super Cheesy Chicken Parm

Three chicken breasts 

1/2 cup olive oil

salt & pepper

2 tsp garlic powder

2 cups panko breadcrumbs, italian style

1 1/2 cups flour

4 eggs, scrambled

2 cups shredded italian blend cheese**

4 cups pasta sauce

1/2 cup grated parmesan cheese

1 Tbsp parsley

Directions:

Heat olive oil in two pans (so all the chicken can fit it one layer) over medium-high heat. Mix flour, salt, pepper and garlic powder. Pound chicken breasts thin and cut in half. Dredge in flour mixture, then dip and cover completely with egg, scraping off excess. Coat with breadcrumbs. Cook 3-4 minutes on each side in olive oil and put chicken in a baking dish. Pour sauce then top with shredded cheese and half of grated parmesan. Bake in oven at 350 degrees or until cheese melts. Top with remaining parmesan and sprinkle with parsley.

**Italian blend cheese generally comes with mozzarella, provolone, romano, asiago, parmesan, or something along those lines. If that is not available just use mozzarella!

Parmesan Roasted Asparagus

Ingredients:

1 bunch asparagus, trimmed

2 Tbsp olive oil

salt and pepper

1 1/2 Tbsp garlic powder

1/4 cup shredded parmesan

Directions:

Preheat oven to 400 degrees. Drizzle oil over baking sheet and roll asparagus until coated. Sprinkle with salt, pepper, garlic powder and cheese. Bake until tender, 10-12 minutes.

*Make sure to scrape all the yummy cheese crusted to the bottom of the pan, thats the best part!

It was a good night!