Monday, September 21, 2009

menu planning monday: week of 9/21

it's a busy week for us, hubby might not be home for dinner a few nights, and there is more rain in the forecast. all that taken into consideration and yet i still included a NEW recipe from the latest issue of Good Housekeeping magazine that my mom left here for me (thanks mom!) i just couldn't resist...the magazine said it was as good as my favorite Italian restaurant! we'll just see about that...

here is our dinner menu for this week, and recipes:

monday: Spinach Stuffed Shells (recipe here, from All You magazine)
tuesday: Topsy Turvey Taco Bake
wednesday: Chicken Parmesan (from Good Housekeeping magazine)
thursday: Family Night, dining out
friday: leftovers

Chicken Parmesan (from Good Housekeeping)
1 cup plain dried bread crumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons freshly grated Parmesan cheese, combined with above
3 tablespoons olive oil
1 large egg white
4 skinless, boneless chicken-breast halves
2 cloves garlic, thinly sliced
2 large yellow summer squashes, cut into 1/4-inch-thick slices
1 cups loosely packed fresh basil leaves, thinly sliced
2 large zucchini, cut into 1/4-inch-thick slices
3/4 cup lower-sodium marinara sauce
1 cup shredded part-skim mozzarella cheese

Arrange 1 oven rack 4 inches from broiler heat source and 1 rack in middle of oven. Preheat oven to 450 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil.

In a shallow bowl, with fork, combine bread crumbs, 2/3 cup Parmesan, and 1 tablespoon oil. In another shallow bowl, whisk egg white until frothy. With flat side of meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness, and sprinkle with 1/2 teaspoon freshly ground black pepper to season both sides. Dip 1 chicken-breast half in egg white, then into bread crumb mixture, coating completely. Place in prepared pan. Repeat with remaining chicken. Bake on middle oven rack 15 to 17 minutes or until chicken is golden and juices run clear when pierced with tip of knife.

Meanwhile, cook squash in 2 batches: In 12-inch skillet, heat 1 tablespoon oil on medium-high. Add half of garlic; cook 30 seconds. Add yellow squash, one-fourth of basil, and 1/4 teaspoon freshly ground black pepper and cook 4 to 5 minutes or until soft, stirring. Transfer to large bowl; do not remove skillet from heat. Repeat with oil, zucchini, basil, and pepper, cooking 6 to 7 minutes, stirring. Transfer to bowl with yellow squash; toss with remaining basil.

Remove chicken from oven; reset oven control to broil. Broil chicken 1 minute or until crumbs are browned. Reserve 1/4 cup marinara sauce; divide remaining sauce among chicken pieces, spreading evenly. Top with mozzarella and remaining 2 tablespoons Parmesan. Broil 1 to 2 minutes or until cheese melts and bubbles. Microwave reserved marinara on High 30 seconds. Divide among 4 plates; top with chicken and serve with vegetables.
for more menus and recipes please visit for Menu Planning Monday.