Friday, April 1, 2011

Spring Meal

I have to reference my own blog for this one. This chicken recipe is a keeper. 

Parmesan Crusted Herb Chicken:
2 Chicken Breasts
2 T olive oil
1/4c milk
1/2c bread crumbs
1/4 c parm cheese
1 T parsley
1/2 t basil
1/4t marjoram
1/4t paprika

Drizzle chicken with olive oil then dip in milk. (To do this, I put them in the same pan I would be baking them in, and then just poured out the liquid when I was shaking.)

In a bag mix together, 1/2 c bread crumbs, 1/4 c Parmesan cheese, 1 T parsley, 1/2 t basil, 1/4 t marjoram, 1/4 t paprika, salt and pepper. Add the chicken, and shake.

Add the chicken to a Pyrex, and bake for 35 minutes at 425.

For the pasta salad, I used the Fresh Mozzarella Pasta Salad from


  • 1 cup uncooked orzo pasta
  • 1 1/2 cups cubed fresh mozzarella cheese
  • 2 fresh plum tomatoes, seeded and cut into bite-size pieces
  • 1/4 cup chopped fresh basil
  • 1 teaspoon crushed red pepper flakes
  • salt to taste
  • 1 tablespoon olive oil, or as needed


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
  2. Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
And don't those Brussels sprouts have an AWESOME color!!! The meal was great for spring, and other than the baking part, I could see it sticking around for summer....

1 comment:

oppatton said...

i like the brussel sprouts!!