Chicken Parm, Spinach-Alfredo Ravioli and Triple Chocolate Cake…enjoy! :)

Chicken Parm, Spinach-Alfredo Ravioli and Triple Chocolate Cake...enjoy! :)



3 thick chicken breasts, sliced in half

1 cup Italian breadcrumbs

1 cup grated Parmesan cheese

2 large eggs

2 tablespoon milk

Italian seasoning, garlic powder, onion powder, pepper

Oil for cooking chicken

1 small jar of your favorite spaghetti sauce

1 cup shredded mozzarella cheese

Split each chicken breast to make 6 pieces and pound with the flat side of a meat mallet. I like to put a piece of wax or parchment paper over the chicken and then pound it. Pound for about 20 seconds then flip the chicken and pound the other side. Season each side of the chicken breasts with Italian seasoning, garlic powder, onion powder and pepper. Combine the breadcrumbs and cheese, mixing well. Beat the eggs, milk and 1 teaspoon of the Italian seasoning together. Dip chicken on each side into the egg mixture then into the breadcrumb mixture, coating well. In a large non-stick skillet, place just enough oil (I use Mazola) to cover the pan. Heat on medium high and cook 2 chicken breasts at a time for 2 minutes on each side or just until browned on each side. Place chicken on a rack or pan to drain off excess oil. Once all chicken is cooked, place in a large baking dish, top each breast with 2 tablespoons spaghetti sauce and mozzarella cheese. Bake at 375 for 20 minutes. Serve with your favorite pasta. This chicken with be moist, delicious and fork-tender ☺


1 (6-ounce) package fresh baby spinach, chopped
1/3 cup refrigerated pesto sauce
1 (15-ounce) jar Alfredo sauce
¼ cup vegetable or chicken broth
1 (25-ounce) package frozen cheese ravioli (don’t thaw)
1 cup shredded Italian six-cheese blend

Preheat the oven to 375. Rough chop the spinach and toss with the pesto in a bowl. Combine the Alfredo sauce and broth. Spread ½ cup of the Alfredo mixture in an 11×7-baking dish. Top with half the spinach mixture. Place the frozen ravioli in a single layer over the spinach mixture. Repeat the layers then top with the remaining Alfredo sauce. Bake for 30 minutes at 375. Remove from the oven and sprinkle the shredded cheese over the top. Bake for an additional 5 minutes or until cheese is melted. Delicious!


1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350. Grease a 10-inch Bundt Pan. In a large bowl, mix first 5 ingredients together for about 2-3 minutes. Then fold in the almond extract and chocolate chips with a spatula. Pour into pan and bake for 55 minutes. Let it cool about 20 minutes and turn out on rack to cool completely.

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