#Recipes

I want to share some easy recipes that I love to make and think you'll enjoy!

CHICKEN PARMESAN

• 1/4 cup extra-virgin olive oil 
• 2 garlic cloves, minced 
• Pinch of crushed red pepper flakes 
• 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor 
• 2 teaspoons coarse salt 
• 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle) 
• 1/2 cup plain breadcrumbs 
• 3/4 cup freshly grated Parmesan cheese 
• 1/4 teaspoon freshly ground black pepper 
• 1 tablespoon unsalted butter, plus more if needed 
• 1 1/2 pounds fresh mozzarella cheese, sliced thin
• DIRECTIONS
• Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.
• Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.
• In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the bread-crumb mixture. Repeat the process with the remaining pieces of chicken.
• Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.
• Preheat the oven to 400 degrees Fahrenheit. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.

1. CHICKEN FAJITAS
2. 1 teaspoon pure chile powder
3. 1 teaspoon kosher salt
4. 1/2 teaspoon ground cumin
5. 1/2 teaspoon onion powder
6. 1/4 teaspoon garlic powder
7. 1 tablespoon cornstarch
8. 1/4 cup water
9. 3 tablespoons extra-virgin olive oil
10. 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
11. 1 green bell pepper—cored, seeded and cut into thin strips
12. 1 medium onion, thinly sliced
13. 2 tablespoons fresh lime juice, plus lime wedges for serving
14. 8 flour tortillas, warmed in the microwave
15. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
16. DIRECTIONS
17. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
18. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
19. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.