I tried a new recipe yesterday.  This whole stay-at-home-mom gig requires some home cooking now and then.  This one turned out pretty good.  I even made some baby food – whoo hoo! Gotta love the multi-tasking here!  Both Baby E and G liked it too.  I know, I have got to get better about taking photos of the dishes.  I always forget and when I remember everything has been devoured.

Parmesan Chicken

4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

I found this recipe on All Recipes.  It was super easy and quick.  After reading some of the comments, I decided to up the basil to 3/4 teaspoon and add 3/4 teaspoon of garlic powder.  I also cooked 5 chicken breasts so I could make some for Baby E.  There was enough of the egg dip and the breadcrumb mixture for all 5 breasts.  I don’t think I flattened the chicken enough so it took a little longer to cook (I used the digital thermometer to ensure 165 degrees).  By the time everything was cooked to temp the coating was a little too dark for my liking.  I think next time, I’ll pan fry just to get that crisp coating and finish up by baking in the oven.

For Baby E’s serving, I took one small breast (after I was done cooking it), cut it into chunks and put it in the blender.  I blended using the Liquefy setting on Pulse until the chicken was in much smaller pieces.  I then added a little water and blended some more until I got the consistency I was looking for.  This one breast made enough for 3 meals.

It’s a great quick family meal.  This one will become a staple in my house.