How’s the week been going? Can you believe it’s almost 2018?
Have you set any New Year’s resolutions? I’m gonna over the weekend.
I’ve been off work all week (yay!), so I’ve had some extra time on my hands. For me, that meant filling my time with organizing, more yoga, seeing friends, and just relaxing.
Another thing I love to do in my free time is cook. Not only do I love challenging myself with a new recipe, but I know one way to Sam’s heart is through his belly. 🙂 I mean… what guy doesn’t love a hearty meal?
We both love Chicken Parmesan/Chicken Parmigiana (“Chicken Parm”), so when we heard Sam’s mom had cooked it up for the fam for Christmas, we knew we wanted to make that ASAP.
It had been awhile since we had it (at home or out to eat), so we were excited to have it again and just enjoy a romantic night in.
We played some Italian tunes, popped open some red wine, and bought all the cheese.
All great things.
Since I was around, I went out and got all the ingredients and starting cooking shortly after Sam got home from work.
I looked up a bunch of recipes and in the end, landed on Tastemade’s Chicken Parmigiana recipe. I doubled the recipe so we’d have leftovers for the rest of the week.
Honestly, this recipe is really easy to follow and not complicated at all. Even if you’re not completely comfortable in the kitchen, I have no doubt you can master this.
Here’s a glimpse into how things looked in the kitchen from my end.
Thinning out the chicken’s a must, so pound away and get them nice and even.
Don’t forget to season—both sides.
Garlic bread wasn’t part of this recipe, but…
I was craving bread, so…
Garnish with parsley.
So, so good.
Top things off with a glass of red.
We threw things back to our visit to Paso Robles.
Go ahead and give this one a try! Chicken Parmigiana is one of those classic meals most people love, so adding it to your recipes might not be a bad idea. 😉
Hope you enjoy as much as we did.