Monthly Archives: February 2014

Cast iron chicken parmesan recipe

Cast Iron Chicken Parmesan
Here is another dish that looks good and tastes great – chicken parmesan, made in cast iron skillet and ready in half an hour when using purchased spaghetti sauce. You can serve the Parmesan chicken with linguine, spaghetti, or other pasta or you can serve it on its own with garlic bread and salad.


– 4 boneless, skinless chicken breast halves
– 1 egg, beaten slightly
– half a cup bread crumbs
– 16 ounces spaghetti sauce, homemade or bought
– 2 tbs butter
– 1 tbs grated Parmesan cheese
– 1/2 cup grated Mozzarella cheese
– fresh parsley, chopped

Beat the eggs slightly with salt and pepper, cut the skinless chicken breasts in half, pound them until they are half an inch thick, dip them in the eggs and then in the bread crumbs. Heat the olive oil with butter in a nonstick skillet over medium heat, add the chicken breasts to the pan and cook for about four minutes, then turn and cook for another three to four minutes. Preheat the oven to 450 degrees (230 Celsius), pour the spaghetti sauce over the chicken and place the pan on the center rack of the oven. Cook for about seven minutes, then top the chicken with cheese and return to the oven for a few more minutes. When the cheese turns light brown and gets bubbly, take the pan out.

How to keep basil fresh

how to keep basil fresh for longer

Here’s a quick tip I learned not so long ago – if you want to keep your basil fresh for longer, simply trim the stems, put it in a jar of water, cover it loosely with a plastic bag and you will have fresh basil for a week and even longer. Do not keep it in the fridge, rather leave it in a well-lit place and check the water every now and then.