Chicken Parmesan is a great meal to whip up when you haven't had a chance to run to the grocery store. It uses mostly pantry and fridge items that most of us keep on hand. This dish has a great crunch from the breading but the inside of the chicken is tender and moist. It has a nice salty bite from the mozzarella as well. Its a wonderful way to please your family's palets with not a ton of work. You can make this dish in under 30 minutes! 

Ingredients: 
1 1/2 pounds of chicken breasts
1/4 cup whole wheat flour 
1 tablespoon italian seasoning 
2 eggs, beaten
3/4 cups crushed cornflakes
1/3 cup grated parmesan 
Salt and pepper 
2 tbs olive oil
16 ounces marinara sauce
1 lb fresh mozzarella 
3 leaves fresh basil 

Directions: 

Heat oven to 400 degrees. Cut your chicken into 8 cutlet type pieces. Pat each piece with a paper towel and then salt and pepper the chicken on each side. 

Make 3 shallow bowls to bread your chicken in. In bowl #1 place your flour. In bowl #2 place your eggs and beat them. In bowl #3 place your parmesan, cornflakes, and italian seasoning. 

 In a large skillet, heat your oil over medium high heat. When your oil starts to bubble, place your chicken in the skillet. Cook for 3 minutes on each side until its nice and golden. 

Pour your marinara into a large baking dish. Nestle the chicken on top of the marinara. Cut up your mozzarella log into thin slices and top your chicken with the cheese. Bake until the cheese is bubbly and golden, about 25 minutes. Top with fresh basil leaves. 

This is a satisfying meal if Ive ever had one. The sauce and cheese make this chicken taste decadent. Its salty and creamy, and will certainly have you going back for seconds! 

Enjoy!

My lovely friend just completed his first deer hunt. His beautiful wife had no idea what to do with all of that venison, so they gifted a bunch of it to us. While deer and elk love to frequent the lavender apple farm, they don't frequent the kitchen. 

When I looked online for a good venison recipe, all I could find was hunting websites. And no offense to all of my hunter friends, but most of the recipes I found just had you brown the meat with a jar of marinara sauce and call it good. We wanted to try something a little bit gourmet. We also thought simmering the meat for 30 minutes removed the gamey-ness of the meat. By the time we were done you could not have guess this was not a beef sauce! 

1 lb venison
1/2 onion
1/2 bell pepper
2 garlic cloves
1 tsp oregano
1 tsp Tyme
1/2 cup white wine
1/4 cup tomato paste
1 can diced tomatoes
1/2 cup marinara sauce
1/4 cup water
1/2 tsp parsley
Salt pepper
1/2 tsp sugar
1 stalk celery
3/4 box spaghetti noodles 

Brown your venison in a large saucepan with about a tablespoon of olive oil. Salt and Pepper lightly.  
Once thoroughly browned, remove it from the pan and set aside. Using the left over grease in the pan, cook your onions, celery, and bell pepper until softened. Salt and pepper lightly. Add garlic and cook for 1 more minute. And 1/2 a cup of white wine and simmer for a few minutes. Add your diced tomatoes, tomato paste, water, marinara sauce, oregano, tyme, parsley, and salt and pepper lightly. Simmer for 30 minutes. When you sauce has about 10 minutes left, boil your pasta in salted water. Combine pasta and sauce, top with fresh parmesan. 

This may not be the fancy Parisian dishes you are used to seeing from Peggy, but its the perfect down home farm meal for anyone looking for a great way to utilize your deer meat! 

Enjoy!