UPDATE

Lunch: Chicken Quesadillas, Chips and Salsa
Dinner: Chicken Parmesan, Spaghetti and Salad

UPDATE: So, when I arrived at my old landlord’s office yesterday just before 3:30pm, he wasn’t there. Apparently he goes home every day between 2 and 3. Urgh! He said he would call us and let us know when he was available. Well, there’s no way I could leave work early today (I have cinnamon rolls to prep), and I certainly wouldn’t be able to make it from downtown Atlanta all the way out to Conyers (where his office is located) at the drop of a hat. So, poor Tyler had to wake up early and take me to the bus. I must admit, I really don’t feel that bad for Tyler. He completely balked at the idea of having to wake up early, and I had to kindly point out that not only was this a one time deal, but that I have to get up that early every morning (and he’s always poking fun at me because I want to go to bed before 11pm). I hate only having one car.

In other news, the frat boys have run amuck. Apparently the stress of finals and the upcoming, relative freedom of summer has made them take leave of what little brains and civility they had. They completely cleaned out the fridge over the weekend, and by cleaned I mean ate everything they could find like a bunch of Hoover vacuums. So, if they’re short on chicken quesadillas today because those buttheads ate the tortillas and cheese (again with the cheese!), then I really don’t care. I’m feeling a bit of the end of semester lassez-faire as well. They want to eat the cheese and tortillas? Ok, I’ll put out a big bowl of canned chicken with taco seasoning and call it lunch. They also took an entire gallon of whole milk that was needed for cinnamon rolls. I sent the steward a quick e-mail letting him know I would be unable to make cinnamon rolls because we had no milk. Unsurprisingly, he went out and bought a gallon of milk right away. Ahh the power of cinnamon rolls! In order to discourage any further thieving, I left a note on the whiteboard: “Dear Lodge Inhabitants, If you remove or “borrow” any of the following ingredients, it will result in my being unable to make cinnamon rolls for tomorrow: sugar, brown sugar, powdered sugar, cinnamon, flour, butter, milk, maple and vanilla” Hopefully, that will deter them. I’m serious about not making cinnamon rolls if any of it’s missing, even if they only wanted a glass of milk.

Today’s recipe is oven-baked chicken parmesan. Tyler’s favorite “Italian” dish is chicken parmesan. I would bet anyone any amount of money that, no matter what Italian restaurant we go to, so long as they have chicken parmesan on the menu, that’s what he’s ordering. I wanted to make it for the guys, sautéing it in oil on the stove would take waaay to long. So I came up with this version. I adapted the coating from my chicken cordon bleu recipe. Dipping the chicken in butter and then in the breading makes the bread crumbs turn crispy (rather than soggy) in the oven. As a plus, because this recipe is done in the oven (rather than on the stove, dripping with oil) it’s also a little healthier. (Note: I said healthier, not calorie free, it still has butter and parmesan cheese). I used chicken tenders, but you can use chicken breasts. If you are using chicken breasts, I would pound them a little to make them thinner so the breading doesn’t burn while you’re waiting for the chicken to get done. This is also an excellent breading recipe for fish (you’ll have to adjust the time though).

Oven Baked Parmesan Cheese
Serves 6

1 ½ lbs Chicken Tenders
1 1/4 cups Bread Crumbs
1 ¼ cups Parmesan
2 ½ tbs Italian Seasoning
2 tsp Garlic Powder
1 cup Butter or Margarine, melted
Salt and Pepper to taste (you’ll only need a little salt because the cheese is salty)

Preheat oven to 350; lightly spray a shallow baking pan (or cookie sheet with sides) with cooking spray. Combine bread crumbs, parmesan, italian seasoning, garlic powder and salt and pepper in a small bowl. Dip chicken in butter and shake off excess. Roll chicken in bread crumb mixture being sure to thoroughly coat with bread crumbs and place on pan in a single layer. Bake for approx 20 minutes turning midway through. Serve with spaghetti and marinara sauce.