Parmesan Chicken with Garlic and Herbs

From KalynsKitchen.com

This meal requires about 8-12 hours to marinate, but otherwise it’s a very simple and quick to prepare.

Ingredients:

4 boneless, skinless chicken breasts
2 teaspoon crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 teaspoon poultry seasoning
1/4 cup whole wheat Panko bread crumbs
1/4 cup finely grated Parmesan cheese

Directions:

1. Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.
2. Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into Ziploc bag, pour heated oil over, and marinate all day in refrigerator.
3. To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425°.
4. Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.
5. Place each chicken piece in casserole dish which has been sprayed with nonstick spray. Using more cooking spray, spray the chicken breasts.
6. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired.

 Serves 4; 35 minutes (plus marinate time)

Parmesan Pasta with Chicken and Rosemary

From Realsimple.com

Picture from Realsimple.com

 

 

If you like rosemary, you'll like this dish.  It's also very easy, as one of the main ingredients is a rotisserie chicken, aka, already cooked chicken!

 

Ingredients:

12 ounces orecchiette (about 3 cups)                            
1 2- to 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
kosher salt and black pepper

Directions:

1. Get your husband to debone the chicken, shredding the chicken meat.  Discard skin and bones.
2. Cook the pasta according to the package directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.
3. Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes.
5. Sprinkle with the remaining ¼ cup of Parmesan.

 Serves 4; 690 calories; 45 minutes