Welcome to another "episode" of Food Friday. I have soooo many recipes to share with you that I just can't seem to keep up! I really enjoy cooking, I enjoy great recipes, and I enjoy sharing what I find with others so you can enjoy too! Just the other day, one of the blogs I follow (
Shugary Sweets) even shared a recipe on her blog that she read on mine - how flattering! Anyway, I'm holding back from posting some because there is a recipe challenge I want to start being part of but one of the requirements is to have all of your own photos - some of my posts I've used photos from other sites so I need to make the recipes again and take photos :-) (Or I may just delete some photos on some for now!) Hoping I can "join up" soon!
I believe that I've mentioned that I've been getting ideas for my weekly menu from
Confessions of a Homeschooler. She posts a monthly meal calendar at the beginning of each month and it has really inspired me AND has given me some new, great, easy recipes! That's where this meal comes from and it is a new favorite!
Breaded Chicken with Parsley Potatoes
adapted from Confessions of a Homeschooler
This recipe was a very quick family favorite - the kids ate everything and the adults love it too :-) I actually used bone-in chicken thighs because they were so much more less expensive then boneless. I did pull off the skin though :-) Also, the potatoes - they are fantastic - I have never had success with "flavored" potatoes - they always seem so bland - but this recipe really, truly reminds me of what you get in a restaurant!
Breaded Chicken:
- 6 boneless/skinless chicken thighs (can substitute with chicken breasts, but let’s face it, they’re just not as yummy!)
- 1/2 c. seasoned bread crumbs (I use Progresso Italian)
- 1/4 c. shredded parmesan cheese
- 1 egg (beaten)
- 1/2 c. milk
- olive oil
Step 1: Preheat oven to 350 degrees and spray a 9×13 pan with cooking oil.
Step 2: Mix breadcrumbs & shredded Parmesan cheese in shallow bowl. Beat egg and milk together in another shallow bowl. Dip each chicken breast into egg mixture then coat with bread crumbs and place into 9×13 pan.
Step 3: Drizzle breaded chicken breasts with olive oil and bake at 350 for approx 45 minutes or until golden brown
Parsley Potatoes:
- 3 russet potatoes (can substitute with red potatoes)
- butter
- 1 T parsley
- 1 tsp garlic salt
- 1 tsp onion salt
Step 1: Fill large sauce pan with water and bring to boil.
Step 2: Wash potatoes thoroughly, then dice into about 1” pieces and place in boiling water. Cook approximately 15 minutes or until tender. Drain water.
Step 3: Meanwhile, melt approx 4tbs of butter in saute pan on low. Add garlic salt, onion salt and parsley.
(Can add more of any ingredient to taste)
Step 4: Stir cooked potatoes into butter mixture until coated well and serve!
Now, I "promised" you a bonus recipe. We had this chicken dish on a Sunday after church; I try to plan our main meal for "lunch" and then make dinner something simple. I cooked a couple of extra chicken thighs and we made some awesome Chicken Quesadillas for dinner!
These are so simple! I just used to tortillas (I used taco shell size so that they are easier to flip). Lay one shell in a small skillet, layer in cheese, chicken, onions or any other toppings you would like, and place another shell on top. Heat over medium heat until the cheese has started to melt; flip and finish cooking. It is such an easy meal and again, everyone loves them because they can put in only what they want!
