And for dessert? These avalanche bars are always a huge hit. White chocolate, milk chocolate, peanut butter and marshmallows? Yes. Please.
Have a great month, and bon appétit!
- 4 chicken cutlets
- 3 tablespoons olive oil
- 1 jar (24 oz.) marinara sauce
- 2 cups flour
- 2 cups breadcrumbs
- 2 eggs and 1 teaspoon water, whisked together
- 10 oz. spaghetti noodles, cooked
- 1 1/2 cups shredded mozzarella cheese
- Dried basil for garnish
Preheat oven to 350 degrees.
Season both sides of chicken with salt and pepper. Dredge chicken in flour (both sides), shake off excess. Then dredge in egg mixture (both sides), shake off excess. Finally, dredge in breadcrumbs (both sides) and press into chicken.
Heat oil in a large skillet over medium high heat. Brown chicken on both sides (3-4 minutes per side or until cooked through). Move to paper towel-lined plate to remove excess oil.
Place cooked noodles in a greased 9×13 baking dish. Top with marinara, reserving 1 cup to top the chicken. Arrange chicken breasts on top of noodles, followed by remaining sauce across the chicken. Evenly sprinkle cheese on top of chicken.
Baked uncovered for around 10-15 minutes or until cheese is melted and slightly browned.
Sprinkle with basil before serving.
- 1 (12 oz.) bag white chocolate chips
- 2 heaping tbsp. creamy peanut butter
- 3 cups crispy rice cereal
- 1/2 cup mini chocolate chips
- 1 1/2 cups miniature marshmallows
Place white chocolate chips and peanut butter in glass bowl and heat for 45 seconds, remove and stir until smooth. If chips are not completely melted, heat in 10-second increments until they are totally melted/smooth.
Gently stir in crispy rice cereal until totally combined. Let sit for 10 minutes to cool.
Add mini chocolate chips and marshmallows. Stir to combine.
Gently press mixture into a greased 7x11 baking dish.
Chill in the refrigerator for 30 minutes, or until hard, and cut into bars.