Chicken Parmesan

This is courtesy of Giada de Laurentis... and it's just about as easy as Chicken Parmesan can get!

Ingredients
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Taco Bake

This is one of our favorite dinners!

1 pound ground chicken
1 package crescent rolls
1 taco seasoning packet
Shredded Mexican cheese

Preheat your over to 350. Brown the gound chicken in a pan. Add the taco flavoring as directed. As that is cooking in, line a baking dish (I use a glass pyrex rectangle) with the crescent rolls. Flatten the rolls as one piece kneading together along the seams. The dough from the rolls should cover the bottom of the dish. I usually give the crescent base about 5 minutes to cook alone. Then I add the cooked chicken onto the roll crust and top with the shredded cheese. I bake the pan for about 10 more minutes. The crescent crust should be browning and the top cheese melted. Then you can cut and serve!

We usually top with salsa and sour cream. Spanish rice or beans make a great side. Enjoy!