Julie’s now 7 weeks old and I’m just getting into enough of a rhythm with the kids that I can actually stand over the stove and cook some nights. Up until this point, dinner has been something I can throw in the crockpot or oven between diaper changes. It’s been nice to do some hands-on cooking for a change!
Still, dinners haven’t been anything too involved – this easy, one-pan meal was a recent favorite. I added a loaf of crusty bed and dinner was on the table in a half hour. Mom win!
Crispy Parmesan Garlic Chicken
(from The Recipe Critic)
2 chicken breasts, cut in half and slightly pounded out
8 Tbsp. butter, divided
1/2 cup Italian bread crumbs
1/2 cup + 1 Tbsp. parmesan cheese, divided
1/4 cup flour
2 cloves garlic, minced
2 medium zucchini, coin-sliced
In a large skillet, melt 2 Tbsp. butter over medium heat.
In the microwave, melt 4 Tbsp. butter in a shallow bowl. In another shallow bowl, whisk together the bread crumbs, 1/2 cup parmesan and flour. Coat the chicken in the butter then in the bread crumb mixture and add to the skillet.
Cook for 3-4 minutes per side, until chicken is cooked through and the breading is golden. Remove chicken to a plate and tent with foil to keep warm.
Add the remaining butter to the skillet. When melted, add the garlic and cook for 1 minute, until fragrant. Add in the zucchini and cook until tender. Sprinkle with remaining parmesan. Add the chicken back and cook until heated through.