Easy Chicken Parmesan

This is a very easy way to make Chicken Parmesan, and have dinner on the table in approx. 30 minutes. Yes, it's that easy, and deliciously good.

RECIPE

Ingredients
8 chicken breast tenderloins
2 eggs, beaten
3/4 cup bread crumbs
1/3 cup Parmesan cheese, grated
2 cups tomato sauce
8 oz. tomato paste
1 1/2-2 tsp. garlic powder
2 tsp. Italian seasoning
1 cup mozzarella cheese, grated

Method
In a medium saucepan, combine tomato sauce, tomato paste, garlic powder and Italian seasoning stirring well. Heat over medium-high heat until bubbly; reduce heat to low, cover and simmer.

Beat 2 eggs in a shallow bowl and set aside. In a separate bowl, mix bread crumbs and Parmesan cheese together. Dip the chicken pieces in beaten egg then dredge in the bread crumb cheese mixture covering well. Place chicken pieces on a cooling rack and let sit about 10 minutes (this will hep the coating adhere to the chicken).

Meanwhile heat about 2 tbls. oil in an electric fry pan or large skillet, being careful not to get it too hot. Add chicken tenderloin pieces and cook 4 minutes per side, or until cooked through. Remove and let drain on paper towels.

To serve, ladle tomato sauce over each and top with shredded mozzarella cheese. Add your choice of pasta and a side salad.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cherry Cream Delight

Did I mention my husband has a huge sweet tooth? Well, he does, so I try to make him at least one sweet treat every week. Usually, these are sheet cakes or 13 x 9-inch pan desserts so he can take them to share at his work, which the staff loves (that way they don't stick around here long).

This time I made a traditional pie crust covered with a creamy whipped filling all topped with homemade cherry pie filling. Yummmm! It is a really delicious, easy-to-make, springtime or summer dessert. 

RECIPE
Ingredients
Crust
1 1/3 cups all-purpose flour
dash of salt
1/2 cup shortening or lard
4 tbsp. ice-cold water

Cream filling
1 - 8 oz cream cheese, softened (room temperature)
1/2 container (8 oz) cool whip
1/2 cup powdered sugar

Topping
1-quart jar (32 oz) cherry pie filling

Method
Preheat oven to 425 degrees.  In a large bowl mix flour and salt and cut in shortening until flour mixture resembles coarse crumbs. Stir in ice-cold water and quickly shape into a ball, being careful not to overwork the dough.

Using a rolling pin, roll the dough out on a lightly floured surface into a 10 x 14-inch rectangle. Carefully fold the dough over, lift and fit into a 9 x 13-inch baking dish lightly sprayed with baking spray. It's alright if it's not perfect, just shape it the best you can to cover the bottom and a little bit on the sides of the pan. Prick the dough with a fork in many places over the bottom and bake 10-12 minutes or until crust is baked and slightly browned. Remove baking dish from oven and let cool completely on a cooling rack.

Using a mixer, whip the cream cheese until smooth. Stir in powdered sugar and mix until thoroughly blended, then fold in cool whip. Spread evenly over cooled crust.

Open quart jar of homemade cherry pie filling and carefully spoon over cream filling spreading to cover evenly.

Refrigerate several hours before serving. Cut into serving pieces and top each piece with remaining whipped cream if desired.

Yield: approx. 15 servings

Cook's note - yes, you absolutely can use store-bought canned cherry pie filling in place of the home-canned cherry pie filling.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Parmesan and Herb Irish Scones

Traditional Irish Scones are usually cut in wedges, and can be savory or sweet. Originally, scones were made with oats, shaped into a large round, scored into four or six wedges (triangles) and griddle-baked over an open fire (later, a stove-top). With the advent of oven baking, the round of dough was cut into wedges and the scones were baked individually.

Today’s scones are quick breads, similar to biscuits. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and/or eggs, and baked in the oven, both in the traditional wedge form and in round, square and diamond shapes.

These savory scones are best served hot with lots of butter, or for a delicious flavor boost, serve them with garlic butter or roasted garlic and olive oil ... oh my goodness ... delicious!

They take just minutes to whip together and 12 minutes to bake ... easy any time of the week.

RECIPE
Ingredients
2 cups all-purpose flour
1 tbsp. baking powder
2 tsp. sugar
1 tsp. salt
1/2 cup Parmesan cheese, grated
1 tbsp. parsley flakes
4 tbsp. butter, softened
3/4 cup milk

Method
Preheat the oven to 400 degrees.

Stir together the flour, baking powder, sugar, salt, parsley flakes and Parmesan cheese in a mixing bowl. Use your fingertips, or a fork, to work the butter into the dry ingredients until the mixture just holds together, and the mixture resembles coarse crumbs. Working the mixture as little as possible, add a scant 3/4 cup milk and stir until it forms into a soft, slightly sticky ball.

Place the dough on a very lightly floured work surface. Using a floured rolling pin (or use your hands to pat it out), gently roll the dough to a 1-inch thick circle. Slice the dough into 8 triangles with a floured knife and cut out the individual scones.

Spread some butter on top of the scones, and sprinkle tops with more Parmesan cheese and parsley flakes. Arrange the scones on a lightly greased baking sheet.

Bake 12 minutes or until scones are barely browned. Remove from oven and transfer to a cooling rack.

Serve immediately with butter, garlic butter, or roasted garlic and olive oil.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.