Basil Parm Chicken

Happy Fat Tuesday!

Not that I'm even celebrating, but I felt like I needed to say that anyway. Any reason to be excited about a Tuesday...

Before I get into my recipe for today, I thought I would address a question that a few readers have asked, along with some family members and friends.

Will I be participating in the farmer's market again this summer?

I guess the official answer is "I don't know". Unless I win the lottery, a cookbook publisher finally agrees to publish a cookbook with me, or I just stumble upon millions in my backyard, I will be working.

And considering our hometown market is on Wednesday afternoons, right when I work, it just wouldn't work out. Not to mention, two children under the age of 2 = little to no free time. I would love to do it again, but right now it isn't looking possible!

Thanks for inquiring though:)

This recipe is a knock-off of the classic chicken parmesan, but a little healthier since no breadcrumbs are used, it's baked, not fried, and the sauce is homemade. Which reminds me, I've been meaning to make a big batch of my Garlic Marinara Sauce to get stocked up in the freezer...one more thing to put on my list.

Basil Parm Chicken

4 boneless, skinless chicken breasts, cut in half

2 c. parmesan cheese

1 T. garlic powder

1 T. basil

marinara sauce/pasta of choice

Preheat oven to 400 degrees. In a small bowl, mix together cheese and seasonings. Dredge chicken in seasonings until completely coated (I used a lot). Place on top of a wire rack on a cookie sheet. Bake for 30-40 minutes or until chicken juices run clear and parmesan cheese has become crispy.

Serve with your favorite sauce and pasta. Try my Garlic Marinara Sauce - so easy!

Question of the Day: What is your favorite item to look for at the Farmer's Markets?