Chicken Cutlets and Mac and Cheese

Not a bad meal for a Tuesday night.

A freezer stash can be a lifesaver, and these chicken cutlets were just that. A few weeks ago, I prepped a batch, using my go-to technique of pounding the chicken to delicate thinness. Then, they met a pan of sizzling olive oil. I know, baking is a healthier option. But sometimes, a perfectly fried cutlet is simply irresistible.

Chicken Cutlets

• Mix eggs with Parmesan Cheese
  
• Mix bread crumbs, flour or corn starch, pepper, Parmesan Cheese, and parsley
• Toss chicken in a bowl with the egg/cheese
  
• Coat chicken with bread crumb mixture
• Heat olive oil in frying pan.
• Add chicken
• Fry until each side is golden brown.
• Drain on wire baking rack.
• Salt immediately after removing chicken from the oil. 
  
  

For a side, I decided to make Mac and cheese. Ditching the box, and making it from scratch tonight.

Mac and Cheese (Stovetop Version)

Ingredients:

• 1 8 ounces elbow macaroni
• 1/4 cup butter
• 1/4 cup milk, with more if needed
• 1 cup shredded cheese (I love a mix of sharp cheddar and Monterey Jack!)
• Salt and pepper to taste

Instructions:

1. Cook the elbow macaroni according to the package directions until tender. Drain well.
2. In the same pan, melt the butter over medium heat. Add the milk and heat until warm.
3. Add the shredded cheese and stir continuously until melted and smooth. Add more milk if it looks like is might be needed.
4. Add the drained macaroni to the cheese sauce and stir until everything is evenly coated.
5. Season with salt and pepper to your liking. Serve immediately and enjoy!

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Chicken Cutlets with Fettuccini Alfredo

Today was a rather productive day in our kitchen. I do not know what overcame me but I made Chicken Cutlets, Black Bean Soup, Sausage and Peppers, Ham and Rice Casserole, Baked Macaroni, Bacon and Onion Calzones, Sausage and Peppers Calzones, and Homemade Pasta. I can tell you that I am exhausted. But my Mom would have said it was a good tired because I did so much. And we have a lot of dinners in the freezer.

So what did I make for dinner?  Chicken Cutlets with Fettuccini Alfredo. I got home from church and the grocery store at 6PM. I put a pan of water on the stove for the pasta and popped the pre-cooked chicken cutlet in the oven for about 20 minutes at 375˚.

Dinner was on the table by 6:30. And it was perfect. The chicken was crispy and moist and the pasta, well there is nothing better than homemade pasta with butter and cheese.

The chicken cutlet recipe is from a video I watched a few years ago. My version of the recipe is at the bottom of this post.

The pasta is a recipe I have been using for years. Once you find a recipe that works for you everytime do not stray from it. The recipe is from Tides and Thyme. I made the full batch and divided it into 3 meal portions. My Mom would have said it was money in the bank!

The Pasta Recipe -  Click Here!

This is the Fettuccini recipe-

Ingredients-
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup) 

Method-
Melt butter in a large saute pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep the pasta moist.

Season with salt and pepper to taste, then sprinkle with remaining cheese.

The Chicken Cutlets

This is the recipe that changed the way I make Chicken Cutlets.

Frank Pinello's Nonna's Chicken Cutlet Recipe -

Here is the original video for the recipe - watch the video.

This is how I make the recipe. Only edit I made is not using the lemon juice.

• Mix eggs with Parmesan Cheese
  
  
• Mix bread crumbs, flour, pepper, Parmesan Cheese and parsley
  
  
• Coat baking pan with oil
  
  
• Toss chicken in a bowl with the egg/cheese
  
  
• Coat chicken with bread crumb mixture
  
  
• Place chicken in pan
  
  
• Drizzle oil on top
  
  
• Heat oven to 350 and then raise temp to 450.
  
  
• Place tray in middle of oven
  
  
• Flip cutlets when they look like they do in the video (!!!)

Finally a Delicious Chicken Cutlet

Tonight, I must extend my apologies for three decades of chicken cutlets that were less than delightful. While my previous attempts were decent, tonight's endeavor was truly exceptional.

In the past, I opted for baking our chicken cutlets, adhering to the belief that frying is "unhealthy" with baking being the virtuous path. I must confess that frying undeniably imparts a superior flavor.

The decision to fry tonight's cutlets was influenced by Chris's request. I managed to snag chicken breasts at a steal—$1.99 per pound. Following the guidance from two instructional videos (links provided below), I transformed them into succulent cutlets.

1. https://www.allrecipes.com/article/how-to-make-chicken-cutlets-from-chicken-breasts/
2. https://www.youtube.com/watch?v=gsL90m9JMMY)

For the coating, I adhered to the usual recipe— a blend of plain and Panko breadcrumbs, seasoned with salt, pepper, and a touch of cornstarch. The frying process involved a mixture of 1/2 olive oil and 1/2 vegetable oil. As for the timing, I found that 5 minutes on one side, followed by a careful flip and an additional 3 minutes of frying, yielded the perfect result.

Baked Chicken Cutlets

I was going to fry the chicken cutlets tonight but this recipe is easier. There is no frying so wouldn't they be healthier?

Here is the original video for the recipe - watch the video.

I do not do the add lemon peel or do the lemon bath at the end. Why? Well lemon is not good for cats! There is a little gray cat who loves the chicken cutlet, but no breading!!! That is another cat no no.

Frank Pinello's Nonna's Chicken Cutlet Recipe -

1.   Mix eggs with Parmesan Cheese
2.   Mix bread crumbs, flour, pepper, Parmesan Cheese and parsley
3.   Coat baking pan with oil
4.   Toss chicken in a bowl with the egg/cheese
5.   Coat chicken with bread crumb mixture
6.   Place chicken in pan
7 .  Drizzle oil on top
8.   Heat oven to 350 and then raise temp to 450.
9.   Place tray in middle of oven
10. Mix lemon juice, parsley, pepper and oregano
11. Flip cutlets when they look like they do in the video (!!!)
12. Dip baked cutlets in lemon bath.

Pollo all'Arancia e Olive

In English - Chicken Breast with Orange and Gaeta Olives.
From Lidia's Commonsense Italian Cooking.

Here is a link to the exact recipe from the book on Lidia's site. 

I got home from church at 5:45. 

Dinner was on the table by 6:35pm. 

That included the Arborio rice and the roasted Buttercup Squash. 

Not bad for timing and quite delish!!

That Buttercup Squash is a new product we tried. It was featured in the Bishops Farmers Market newsletter this week so I picked it up for a try. It is Sodium Free, high in Vitamin C and A, and Potassium.

I cut it into 1/5 inch slices, brushing it with olive oil and seasoning it with salt, pepper, and crushed sage. Roasted it at 375˚. 20 minutes. Flip and in for another 15 minutes.

20-Minute Creamy Lemon-Feta Chicken

Winner Winner! This 20-minute chicken dinner was fabulous. We both went back for seconds. 

The sauce was the perfect blend of feta and lemon. Nice and smooth. For sides, we had rice and the last of the fresh green beans from my sister's garden. Don't worry. I froze some for a later date.

Did I mention this only took 20 minutes? The recipe is from EatingWell.com. This has to be a go-to recipe.

This recipe is for 4. I used 4 chicken cutlets, around 1/2 a pound, but made the whole recipe for the sauce.

Ingredients-
1 pound of chicken cutlets 
1/4 teaspoon salt, divided
1/4 teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
1/2 cup low-sodium chicken broth
1/2cup heavy cream
1/4 cup crumbled feta cheese
2 tablespoons lemon juice 
2 tablespoons chopped fresh herbs (I used basil and parsley)

Method-
Sprinkle chicken with 1/8 teaspoon of each salt and pepper. 
Heat oil in a large skillet over medium-high heat. 
Add the chicken and cook, turning once, until browned and cooked through about 6 minutes. 
Transfer to a plate.
Add broth to the pan. 
Cook, scraping up any browned bits, until the liquid is reduced by half, 1 to 2 minutes. 
Reduce heat to medium and stir in cream, feta, lemon juice, and the remaining 1/8 teaspoon of each salt and pepper; simmer for 2 minutes. 
Return the chicken to the pan and turn to coat. 
Cook until warmed through, about 1 minute more. 
Sprinkle with fresh herbs before serving.

One-Skillet Creamy French Onion Chicken

The recipe for One-Skillet Creamy French Onion Chicken is from the Eating Well site. It was a delicious, 30-minute meal. Rave reviews from the other side of the table. The chicken was moist and the sauce was perfect!! Just enough for the 2 of us and the cleanup was only one pan. Well, there were some measuring cups and things like that.

I added sliced grape tomatoes and spinach to the recipe.

Ingredients-

2 tablespoons extra-virgin olive oil, divided

1 pound chicken cutlets 

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1 large yellow onion (1 pound), halved and thinly sliced 

1/3cup dry white wine

1 tablespoon all-purpose flour 

1/2 cup low-sodium chicken broth

1/2 cup heavy cream

2 teaspoons chopped fresh thyme

1/2 cup sliced grape tomatoes

1 cup baby spinach

Chopped parsley for garnish

Method-

Heat 1 tablespoon oil in a large skillet over medium heat. 
Sprinkle chicken with 1/4 teaspoon each salt and pepper.
Cook the chicken, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes.
Transfer to a plate and cover to keep warm.

Add the remaining 1 tablespoon of oil to the pan.
Add onion and wine; cover and cook, stirring occasionally, until tender, golden and the liquid has evaporated about 10 minutes.
Sprinkle flour over the onion and stir to coat.
Add broth, cream, thyme, and the remaining 1/4 teaspoon each of salt and pepper; cook until bubbling and thickened, about 2 minutes more.

Add the tomatoes and spinach to the pan.
Return the chicken and any accumulated juices to the pan and turn to coat.
Cover and cook until the chicken is heated through, and the spinach is wilted about 2 minutes.

30 Minute Chicken with Zucchini and Orzo

I stood in front of the open fridge and said what the hell am I making for dinner.

Well, this was pretty darn good.

Chicken cutlets seasoned with salt and pepper on both sides.

Heat olive oil in a frying pan.

Add chicken. About 4 minutes per side.

Place chicken on a plate and cover with foil to keep warm.

Add a touch more oil to the pan. 

Add diced shallots, sliced zucchini, and halved cherry tomatoes. The amounts depend on what you have in your fridge.

Sauté the vegetables for about 5 minutes until the veggies are tender. Season with salt and pepper to taste.

Add white wine. Cook the wine down.

Add some tomato sauce and heavy cream.

Add chicken, along with the juices on the plate, and simmer until the chicken is cooked through. A meat thermometer should read 165˚.

Serve on top of orzo. 

I topped the chicken with sliced Burrata Cheese and chopped basil.

Meanwhile the cats were asking me the question "So what are we having for dinner?"

Chicken Saltimbocca

Superfast Sunday dinner.

I made the Arborio rice first and kept it warm on the stovetop. The zucchini was sauteed while the chicken was cooked.

About the chicken. I picked up Chicken Cutlets at Fresh Market. I did a google search for a recipe and found a Lidia Bastianich recipe from Food and Wine. Perfect!!

Ingredients-

Four 6-ounce  boneless chicken breast halves

Salt and freshly ground pepper

4 thin slices prosciutto di Parma

All-purpose flour, for dusting 

2 tablespoons extra-virgin olive oil 

4 tablespoons unsalted butter, cut into tablespoons

1/4 cup plus 2 tablespoons dry white wine

1 cup chicken stock or low-sodium broth

Method-

Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

Heat a large skillet. Add the oil and 2 tablespoons of butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.

Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes. 

Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top, and serve.

It seems that someone else in the house is a fan of this recipe...

Fattoush with Chicken

Another recipe from the Binder. Middle-Eastern Bread Salad (Fattoush) with Chicken. I do not even know where this recipe clipping is from. Maybe Better Home and Garden but it could have been Women's Day. I made this when we were first married, 26 years ago. Tonight I added Breaded Chicken Cutlets, yes those Chicken Cutlets, to the salad. I made the Chicken Cutlets yesterday while I was baking the Calzones. We are experiencing something of a heat wave. Not really a wave, more of a slap in the face. Oppressive heat. So the key is to keep the oven off if possible. When the oven is on you make good use of it.

When I posted this week's menu, tonight's dinner did not receive an overwhelming response. But I knew it would be well received and it was. Did I see someone going back for thirds!!! Oh, that was me!

Middle-Eastern Bread Salad (Fattoush)

Dressing Ingredients-

2 tbsp olive oil

2 tbsp lemon juice

2 tsp dried mint

3/4 tsp salt

1/4 tsp black pepper

Salad Ingredients-

3 pita bread, split, toasted and torn in 1-inch pieces

6 cups assorted salad greens

1/2 grape tomatoes, sliced in half

1 small red pepper, cut into bite-size pieces.

1 small cucumber, peeled, seeded and cut into bite-sized pieces

4 ounces fetta cheese

1/4 cup chopped flat leaf parsley

Method-

Whisk dressing ingredient in a large bowl.

Add pita and remaining ingredients. Toss to mix and coat. Serve immediately.

Christmas Cookies. Day One.

Let me start by saying I mixed the doughs for all the cookies that I baked today two weeks ago. I put all the dough in the freezer. Even the dough for the Snowballs. Not sure I would freeze that dough again.

The Snowballs (aka Rolly Poollys, Mexican Wedding Cookies, Russian Tea Cakes) are traditionally the first cookie I bake every Christmas. Why? They were the first cookie my Mom baked every Christmas. This year I decided to freeze the dough. The jury is still out on the taste but I thought they took longer to bake and a couple of them lost their shape while baking. I know I am nitpicking but I also know what the cookie should bake like.

Snowballs (makes 36 cookies)

1 c. Butter
1/2 c. Sifted Confectionary Sugar
1/2 c. Flour
1/4 tsp Salt
1 tsp. Vanilla
3/4 c. Chopped Walnuts

Preheat oven to 400˚.
Combine butter and sugar.
Mix in all ingredient for cookies.
Roll dough into small balls.
Bake for 10 - 12 minutes.

Coat cookies right out of the oven with additional Confectionary Sugar.

The Striped Cookie recipe is from a Martha Stewart magazine dating back to the early 90s. This is my husband's favorite cookie. You make a vanilla dough and then a chocolate dough. You can shape them in bars for the striped cookies or in bullseyes. I did both but for the bullseyes, I made the dough into square.. I think they look pretty cool!

The original recipe called for the dough to be mixed together and then divided and that just got too messy. I mix the doughs separately. I tried to find a link to the original recipe but could not.
The Vanilla Dough -
2 cups unsalted butter, room temperature
1/2 tsp. Vanilla
1 1/2 c. Confectionary Sugar
3 3/4 c. bread flour 

The Chocolate Dough-
2 cups unsalted butter, room temperature
1/2 tsp. Vanilla
1 1/2 c. Confectionary Sugar
3 3/4 c. bread flour

Place butter, vanilla, sugar, and flour in the bowl of an electric mixer with the paddle attachment. Mix on medium speed until well combined.

For the Chocolate Dough add 1/3 cup of Dutch-process Cocoa Powder to the ingredients and mix.

Now for constructing the cookies-
1. Divide both doughs into 4 equal pieces. Place each piece between two 12x14 inch pieces of parchment. Roll into 3 1/2x12 inch rectangles. Transfer to baking sheet; chill 30 minutes. Repeat process with all the chocolate and vanilla dough.

2. Remove the top piece of parchment from all the rectangles. Using the bottom piece for support, invert one vanilla rectangle onto a chocolate one; remove parchment. Repeat, for a total of four layers. Wrap. Make a second brick with remaining four rectangles. Chill at least 1 hour.

3. Heat oven to 375˚. Line two baking sheets with parchment. Unwrap bricks; trim evenly by 1/8 inch. Slice into 1/4 inch thick rectangles; place on baking sheets spaced 2 inches apart.

4. Bake until barely golden, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough.

This year's new recipe is the Orange Cranberry Shortbread. Wow. New favorite cookie. Loved the smell of these in the oven. The recipe is from Mom On Time Out blog. Here is the link.

Next week I will make the rainbow cookies and maybe one or two more recipes.

About dinner. All this baking and we still have to eat dinner. Picked an easy recipe for tonight. Yes, ordering pizza would have been easier. We had Chicken Cutlets and Spaghetti Squash Cacio e Pepe.

First, the oven was preheated to 350˚. The Chicken Cutlets were added to a bowl of beaten eggs, chopped parsley, Parmesan Cheese. Next, the cutlets were then dredged in a mixture of breadcrumbs (I used 1/2 plain and 1/2 plain Panko), flour, Parmesan Cheese, dried oregano, salt, and pepper. I placed the cutlets on a baking sheet, covered with parchment, and drizzled olive oil over both sides of the chicken. The temperature of the oven was raised to 450˚.  They baked for about 20 minutes until the underside started to get toasted. The cutlets were flipped and baked for about 5 more minutes.

The chicken was moist and the breading was crisp.

The Spaghetti Squash Cacio e Pepe was a nice side after the Christmas Party Carb overload from last night. The squash was split. PLEASE be careful if you try this at home. The seeds were scooped out and discarded. Yes I know I could have roasted them but I had a lot going on already. I put the squash in a roasting pan, cut side down and put about an inch of water in the pan. The squash was roasted at 375˚ for about an hour. Using a fork I pulled the squash away from the shell.

I heated up butter in a saute pan. The cooked squash was added to the pan, along with the zest of 1/2 a lemon, chopped thyme,  and ½ cup Parmesan, stirring to combine, until squash is heated through, about 2 minutes. Stir in pepper and season with salt. Serve topped with more Parmesan.

We Love Chicken Cutlets

What's not to love about Chicken Cutlets. I made a nice big batch on Sunday so we have a couple of meals in the freezer. The breading is fantastic. The chicken is nice and moist. Purrfect. Yes that is Archie's comment. Yes we ALL love Chicken Cutlets. Even Lucy seems to enjoy the chicken. But no breading for the kitties.

Here is my official Chicken Cutlet recipe -

Preheat the oven to 350˚. Put the chicken breasts in a bowl with beaten eggs, Parmesan cheese, and parsley, and stir to coat. Dredge the chicken in bread crumbs which were mixed with flour, oregano, salt, pepper, Parmesan cheese, and parsley. The chicken is placed on a baking sheet lined with parchment paper and sprayed with Pam. Drizzle a little olive oil on the chicken. Raise the temperature of the oven to 450˚. Bake the chicken for about 15 to 20 minutes. Turn the chicken over and bake for another 5 to 8 minutes. 

Did you say Chicken Cutlets!!!

Chicken Parm Panini

The perfect chicken cutlet on bread with sauce and cheese. 

How can this possibly be wrong? 

The perfect Chicken Cutlet -

1.   Mix eggs with Parmesan Cheese
2.   Mix bread crumbs, flour, pepper, Parmesan Cheese and parsley
3.   Coat baking pan with oil
4.   Toss chicken in a bowl with the egg/cheese
5.   Coat chicken with bread crumb mixture
6.   Place chicken in pan
7 .  Drizzle oil on top
8.   Heat oven to 350 and then raise temp to 450.
9.   Place the tray in the middle of the oven.
11. Flip cutlets and bake for another 10 minutes.

  And the side dish was Green Bean Salad. 

Steamed green beans. Add beans to grape tomatoes, Feta cheese, cherry peppers. 

All tossed with olive oil, red wine vinegar, parsley, oregano, 

salt, pepper, crushed red pepper.

Spaghetti Squash Chicken Parmesan

This was the second time I have made this for dinner. I did not post it the first time. We both loved this and Archie is happy whenever we have chicken. I cut the Spaghetti Squash in half. I had to pierce the shell a few times and microwave the squash for 4 minutes because the shell was so hard to cut. Once it cooled I cut it in half and removed the seeds. I brushed the inside with olive oil and sprinkled it with salt and pepper. The squash was placed on a baking sheet, flesh side down and put in a 375˚ oven for 45 minutes, or until the shell can be pierced with a fork.

The sauce was Marcella Hazan's Tomato, Onion and Butter Sauce and I had the breaded chicken cutlets in the freezer.

Once the squash was cool enough to handle I shredded the inside of each squash half so that the spaghetti strands were loosened. Then I mixed in a little of the sauce and some Parmesan. The cutlets were sliced and put on top of the squash. More sauce over that along with some Mozzarella and Parmesan. Some basil and oregano sprinkled on top and back in the oven for about 20 minutes. Delicious!

And it is starting to look like spring at our house!

Those Chicken Cutlets & Orzo with Butternut Squash and Spinach

This seems to be becoming our Sunday dinner. I love this recipe. There was some discussion because  I had posted on the our weekly menu print out that we were having Chicken Parmesan tonight. This does have Parmesan Cheese in the recipe. But I could add some sauce next time

For a side I found a recipe on Pinterest using Butternut Squash. Orzo with Butternut Squash and Spinach. I was positive I had Orzo in the pantry. Well, I was wrong. I used Tubettini and Pastine. This was really good. Any pasta would work.

And that bread I made yesterday. Roasted Apple Bread. The absolute best bread! Toasted with butter. Wow. Then for lunch I made a grilled cheese with Dijon Mustard and Cheese!!! The recipe was from the King Arthur Flour web site. The house smelled so good while it was baking.  This will be a week of excellent breakfasts!

Crispy Chicken Cutlets with Cherry Tomato Panzanella

From Bon Appétit we had Crispy Chicken Cutlets with Cherry Tomato Panzanella for dinner tonight. Delicious crispy cutlets and the Panzanella was perfectly seasoned. A nice way to end a weekend.

From Bon Appétit,  Crispy Chicken Cutlets with Cherry Tomato Panzanella

Ingredients-
¼ small onion, thinly sliced
3 tablespoons distilled white vinegar, divided
Kosher salt and freshly ground black pepper
6 tablespoons olive oil, divided
1 cup torn country-style bread, (from about ¼ small loaf)
1 skin-on, bone-in chicken breasts
2 tablespoons vegetable oil
1/2 pound cherry tomatoes
Pinch of sugar
¾ cup parsley leaves with tender stems

Method-
Combine onion and 2 Tbsp. vinegar in a small bowl. Season with salt and pepper; set aside.

Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5–8 minutes. Transfer to a medium bowl. Wipe out skillet.

Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to ¼" thick; season with salt and pepper.

Heat 1 Tbsp. vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 Tbsp. vegetable oil (no need to wipe out skillet).

Cut half of tomatoes in half. Heat 2 Tbsp. olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 Tbsp. vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp. olive oil and toss. Serve chicken with panzanella spooned over.

Chicken Cutlets and a Thanksgiving Sneak Preview

If you are reading this and will be eating at my sister's house on Thanksgiving - SPOILER ALERT!!!

Tonight I did a test run with what I will be bringing to dinner. Baked Acorn Squash with Chestnuts, Apples and Leeks from Food and Wine. Just need to adjust the seasonings a bit but it should be a perfect side dish!

And we had Chicken Cutlets that I had in the freezer.

Chicken Parmesan

Today I left some Chicken Cutlets in the fridge to thaw. When I walked in the house I was greeted with....

 Nice job Chris!

What did we have for dinner a year ago...

Spinach Salad with Warm Bacon Vinaigrette and a Stuffed Bread

What did we have for dinner 2 years ago...
Grilled Rib Eye Steaks with Blue Cheese Crusted Tomatoes