Thursday, March 21, 2013

Clari Dees Quick Chicken Parm and Veggies!

Oven-Baked Chicken Parmesan

Hello, Yankee Belle readers. Clari here, waving from the Show-Me state.
I have a confession to make.
Uhm…I am not a cook.
That doesn’t mean I can’t cook.
It means I’d…well…rather not. I also tend to forget that there are real people around that need real food. Unlike fictional people who happily exist on fictional food.
So when my mom—who is an awesome cook—found out that Ruthy had asked me to share a quick and easy recipe during Speedbo month, she did what all loving mothers would do. She laughed.
Not with me. At me.
After I killed off a character in my manuscript for therapy, I pulled out my cookbook (I hear that snickering. Yes, I do have my own cookbook. Tiny, though it may be), and flipped through it for an easy, peasy recipe.
And here it is…dial 555-5555, and in thirty minutes you’ll have a piping hot pizza.
Sorry. I couldn’t resist.
Okay, where was I?
Oh, yes. Easy recipes.
You’ve served Chicken Parmesan in the Cafe before, but this version is a bit simpler and even though I—the non-cook of the family—make it, my siblings will eat it and actually say they like it. So at the risk of being redundant, here you go.

Oven-Baked Chicken Parmesan
Prep time: 10 minutes
Cook time: 30 minutes
4 boneless, skinless chicken breast halves.
1 egg, slightly beaten
¾ cup Italian seasoned dry bread crumbs
1 jar Ragu Old World Style pasta sauce (or your favorite pasta sauce)
1 cup of shredded mozzarella cheese (Or more. We like a lot of cheese on ours.)

Since we feed seven to eight people at our supper table, I doubled the ingredients—which is really easy with this recipe.
Preheat your oven to 400°F.
Dip the chicken in the beaten egg, then in the bread crumbs, coating well.
In a glass baking dish, arrange chicken.

Bake uncovered for 20 minutes.
Pour pasta sauce over the chicken and bake an additional ten minutes or until chicken is no longer pink. Top with cheese either right before it comes out of the oven or right after.

You can serve this with pasta if you prefer, but I added a favorite vegetable instead.

Steamed broccoli with lemon-butter sauce. Yum! I like green vegetables so much more since we started adding this citrusy twist.
It’s really easy, too.
Just melt 3 parts butter and 1 part lemon juice together and sprinkle in salt, pepper, and parsley flakes to taste.

(Fresh parsley tastes the best, but dried flakes work well, too.)
Pour the sauce over your steamed veggies and serve.
And presto, the non-cook presents…

It’s so easy, even I can do it.
And no taste-testers were harmed in the process.
Pshew! And now back to writing, where if someone whines about being hungry, I can shove them an imaginary bowl of porridge and they think I’m a gourmet chef.



  1. Clari, this looks wonderful!! Of course, I'm all over anything with cheese on it. :)

    I'll definitely try the sauce on broccoli as well. I think the family will love that! Broccoli is one of our frequent go-to veggies.

    Thanks for sharing!! And yes, I've experienced that mother laughing AT me thing, too. Plus now I have a teen daughter who's always there to keep me humble. :)

    1. Good morning, Missy!
      Oh, yes! Try the lemon sauce. You'll never look at green veggies the same. There are never leftovers when we cover our veggies with this. Yummo!

      And family is definitely there to keep us humble. But since they love me in spite of my lack of love of cooking, I'll let them giggle. :-)

  2. Okay, Clari, would you believe this will be the very FIRST Yankee Belle recipe I'm going to try??? (I KNOW, I KNOW, RUTHY AND MISSY ... I'M BAD!!) But like you, Clari, I'm not a recipe or cooking gal, so you had me at "easy"!!

    And I just realized from reading Seeker comments from yesterday that you are a Missouri girl!! I may have known that at one time, but I have the memory of a flea, so I apologize if I forgot.

    Where abouts in Missouri??


    1. Morning, Julie.
      Us non-kitchen types have to stick together! Then again, we have to stay close to the cooking types or we might starve. :-)

      Yep. I'm definitely a Show-Me girl. Aren't you in St. Lou? I'm two hours north of you on the muddy Mr. Sippy. Mark Twain's home town. (Great spot for writers and their imaginations, don't ya think? :-)

  3. Hi Clari!

    This looks awesome. I'd have to make a double batch for my crew, though. I think one son could devour the whole pan :)

    Going to have to try it next week.


    1. Hey, Jan!
      We have to double most recipies around here, too. But the guys and gals love this dish. What's not to like about chicken, cheese and tomato sauce?


  4. THIS LOOKS FANTASTIC CLARI!!!! Thank you. I have so much chicken in the freezer and not enough recipes.

  5. First, I hate that Clari is so stinkin' young and beautiful and talented.....

    BUT.... you can't help but love her, love her, love her because of how stinkin' nice she is.

    Clari, I'm going to try this soon. Dying for it, and I promised myself when I blocked it in that I would try it soon!

    Tina, I'll come eat chicken.

    1. Aww...Ruthy. You're so sweet! (I have no idea who you're talking about, but I'm all about free compliments so I'll take it and run. hee, hee, hee.)
      And thank you for being brave enough to invite the non-cook to hang out in the café. My family appreciated it, too. They got to eat the results of the pictures. :-)