Kent is the master of Sunday dinner! We usually do roast and potatoes or lemon chicken with onion gravy, but occasionally he throws in his amazing baked chicken parmigiana. I'm not going to lie, my fav is the roast! Fortunately for our cholesterol levels red meat is becoming less and less of a tradition in our home. Here's a pic of his parmigiana and the INSANELY easy way to get it done. I'm sure it's already a staple in many of your households but if you need a refresher, here goes!
2 chickens, pounded some
1/2 cup flour
delicious italian seasoned breadcrumbs
slices of mozarella cheese
whole wheat pasta
1 can of your fav pasta/pizza/tomato sauce (this MAKES or breaks the dish)
coat the chickens with flour, dip in egg and then smother with lots of delicious bread crumbs! bake in the oven at 400 for ten-twelve minutes on each side (depending on thickness of meat). Spoon sauce over them, add cheese slices, then bake an additional 5 minutes. Serve over pasta.