Skillet Chicken Parmesan

Serves 4.

Ingredients:

2 boneless, skinless chicken breasts, halved horizontally

Kosher salt and freshly ground black pepper

3 large eggs

1 cup all-purpose flour

2 cups panko bread crumbs

1 cup grated Parmesan cheese, divided

2 tablespoons finely chopped fresh basil, plus more for garnish

Grated zest of one lemon

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

3 tablespoons EVOO

1 tablespoon unsalted butter

2 cups your favorite marinara sauce (homemade or store bought)

8 ounces fresh mozzarella, sliced thin

Spaghetti, zucchini noodles, or spaghetti squash, for serving (optional)

Directions:

1. Preheat the oven to 350 degrees.

2. Slice the chicken breasts in half horizontally, and if needed, place the chicken between two sheets of plastic wrap or parchment and pound with a meat mallet until about 1/4" thick.  Season with salt and pepper on both sides.  Set aside.

3. Beat the eggs with 1 tablespoon of water in a shallow dish.  Place the flour in a second shallow dish.  In a third shallow dish, combine the panko, 3/4 cup of the Parmesan, the basil, lemon zest, garlic powder, and onion powder.

4. Dip the chicken cutlets first into the flour, then into the egg mixture, and finally into the panko mixture, pressing to ensure all crumbs adhere.

5. Heat the EVOO and butter in a large, oven proof skillet over medium-high heat.  Add the chicken cutlets and cook until golden brown, about 3 minutes per side.  Remove the chicken, wipe out the skillet, then return the chicken to the pan.  Spoon the marinara over the cutlets, sprinkle with the remaining 1/4 cup of Parmesan, and top with slices of mozzarella.

6.  Transfer the skillet to the oven and bake for 10-15 minutes until the chicken is cooked all the way through (165 degrees) and the cheese has melted.  Serve warm with pasta or veggie noodles, or even a side salad!

*Two Peas and Their Pod Cookbook

Cheesy Stuffed Mexican Meatloaves

Serves 4.

Ingredients:

4 scallions, minced

2 bell peppers (of choice), thinly sliced into strips, or you can totally use poblanos too!

2 limes

1 cup jasmine rice

20 ounces ground pork

1/2 cup Panko

2 tablespoons southwest spice

1 cup Mexican cheese blend (or grate Colby instead)

1/2 cup sour cream

salsa (optional)

Directions:

1. Adjust rack to middle position and preheat oven to 450 degrees. Trim scallions and mince whites. Thinly slice bell peppers.  Quarter limes.

2. Place rice, 1¾ cup water, and a large pinch of salt in a medium, lidded pot. Bring to a boil over high heat. Once boiling, stir once, cover and reduce heat to low/simmer. NOW LEAVE IT ALONE!  Cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.

3. In a medium bowl, combine ground pork, scallion whites, Panko, southwest spice, and 2 tsp. salt. Divide mixture into quarters and flatten into ½-inch-thick rounds. Set aside half the cheese for topping. Divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create four, 1-inch-tall loaves.

4. Place meatloaves on one side of a lightly-oiled baking sheet (or just use parchment paper). Toss bell peppers on other side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Bake until meatloaves are just cooked through and peppers are lightly browned and tender, 15-20 minutes. Remove baking sheet from oven and top meatloaves with remaining cheese. Return to oven and bake until cheese has melted, about 2 minutes longer.

5. Fluff rice and 1 Tbsp. butter with a fork and season with salt and pepper. (I squeezed a lime wedge over rice and stirred to combine.)  Divide rice between plates. Top with meatloaves, roasted peppers, salsa (if desired), and a dollop of sour cream (I also squeezed a lime wedge over the sour cream). 

*Adapted from www.hellofresh.com