Tuesday, July 30, 2013

Chicken Parmesan with Saffron Rice

CHICKEN PARMESAn with saffron rice


2 Boneless Chicken Breasts
2 Oz Mozzarella Cheese
2 Oz Provolone Cheese
1 Egg
1 Tbsp Flour
2 Oz Parmesan
1/2 Panko Breadcrumbs
1 tsp Garlic Powder
1 tsp Oregano
Salt and Pepper
2 Tbsp Olive Oil
1 Jar of your favorite marinara sauce (or you can make your own)
1 C Long Grain White Rice
1 Tbsp Saffron


 Sprinkle each cutlet with salt and pepper and let them stand for 20 minutes.

Whisk flour and egg together until smooth.

In a separate dish, pour in your breadcrumbs, Parmesan, oregano, and  garlic powder.

 Dip chicken into egg, then breadcrumb mixture and place chicken on an oiled baking sheet.

 Bake at 375 degrees for about 15 minutes. Pull the chicken out, and top off with your cheese. Place back in the oven.

Bake chicken for another 15-20 minutes, or until your chicken is golden brown and cheese is melted.

For the rice:

All you need to do for saffron flavored rice is 1 cup of long grain white rice and saffron rice. For every 1 C of rice, add 2 C of water. When your water is boiling over your stovetop, add your rice and 1 Tbsp of saffron seasoning. Cook for 25-30 minutes depending on quantity

Enjoy!! This meal is simple but super delicious!