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Italian Chicken Breasts
½ c. seasoned bread crumbs
¼ c. Parmesan cheese, grated
1 egg
1. Mix the bread crumbs and Parmesan in a shallow bowl.
2. Beat the egg in another shallow bowl.
3. Dip the chicken in the egg, then roll in the bread crumb mixture to coat
fully.
4. Place the coated chicken in the bottom of a microwave-safe dish with
cover (I used a glass casserole dish).
5. Cover and microwave at full power for 5 minutes. Turn the chicken with
tongs. Pour the sauce over the chicken.
6. Cover and cook another 4 minutes at full power.
7. Add the mozzarella to the top of the chicken and sauce. Cover and cook 1
more minute or until the cheese is melted.
8. Let stand, covered, about 3 minutes. Chicken should reach 165° F when
done.
9. Serve over cooked pasta.
Serves 2
Easy Cheesy Cauliflower with Mustard
1 head cauliflower, rinsed, leaves trimmed
½ c. mayonnaise
1 T. prepared mustard
1 t. dry mustard
2-4 oz. cheddar cheese, shredded
salt & pepper to taste
(continued on page 13)
12
RECIPES
2 chicken breasts, skinned
1 c. pasta sauce
2 oz. mozzarella cheese, grated
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