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Easy Chicken Parmesan
4 (3-4 oz) chicken breast halves
Seasoned flour
Olive oil
2 cups prepared pasta sauce (or more)
1/2 cup mozzarella cheese
Parmesan Cheese
Fresh herbs, if desired, (Parsley, oregano, basil)

Preheat oven to 400°

Dredge chicken in seasoned flour. Heat 1-2 Tbls olive oil in a sauté pan.

Sauté chicken on both sides until lightly browned, about 2-3 minutes per side.

Remove from heat and pour the sauce around the chicken breasts, or remove the chicken breasts to a casserole dish and add the sauce.

Top each portion of chicken with mozzarella cheese, then with a liberal sprinkling of parmesan.

Bake in the oven until bubbly and heated through, about 12-15 minutes.

Chicken and Rice Pot
4 (3-4 oz) chicken breast halves
Olive oil
Salt and Pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 sliced carrots
1 1/2 cups white rice or brown rice
3 cups chicken broth
1/2 cup frozen peas (optional)
Freshly minced parsley or tarragon

Heat oil in a 3 quart heavy sauce pot or small Dutch oven.

Season chicken with salt and pepper. Sear the chicken on both sides for about 2-3 minutes per side. Push the chicken aside and add the celery and onion. Cook for about 3-5 minutes until the onion has softened. Add the broth and bring to a boil. Add the rice and carrots. (If using brown rice, remove the chicken at this time.)

Cover the pot and cook for about 15 –20 minutes, until nearly all the broth is absorbed and the rice is al dente. Brown rice will require about 10 more minutes. Return the chicken to the pot (if you are using brown rice) and stir in the peas and cook for 1-2 more minutes. Serve the chicken and rice, and a green or fruit salad if desired. Garnish with fresh herbs.