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Baked Chicken Parmesan is made in the oven so there’s no breading or frying. Easy, delicious, and ready in minutes!

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Howdy people! Ben and I rented The Book of Eli last night. Umm, holy cow!


It’s about a post-apocalyptic world 30 years in the future (freaky) and I did NOT see the ending coming. Neither did Ben which is definitely saying something. That boy has correctly predicted the ending to practically every book, movie and television show he’s ever seen/read, but The Book of Eli? Nada. You should rent this movie!

Afterwards we got hooked on a Lockup marathon on MSNBC. Please tell me I’m not the only one obsessed with that show?

I don’t know what it is about it – maybe it’s because the people they feature on the show (prisoners) are so radically different then myself – but it’s riveting television I tell you…

Today I’ve done nothing short of drive to Kansas and back. I woke up early and headed to Caribou coffee to get a little freelance writing done, answer emails and just generally have a wonderful little Sunday morning sipping coffee, being productive and jamming to the Christmas tunes they had playing at the store.


I was absolutely famished upon my return home, so I whipped up an early supper for Ben and I – Baked Chicken Parmesan! 

I used to make this recipe all the time when I lived in Minneapolis, but somehow it fell off my radar sometime in the past three years. I was reminded of it while watching a cooking show yesterday, already had all the ingredients on hand (love that!) and had it ready to go in 30 minutes for tonight’s dinner!


Baked Chicken Parmesan


Baked Chicken Parmesan is made completely in the oven. No messing with breading or frying. So easy and delicious - and ready in minutes!


Serves 2

  • 6 chicken tenders (or 2 chicken breasts)
  • salt & pepper
  • 1-16oz jar marinara sauce
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon dried basil
  • 1 cup Mozzarella cheese
  • 2 servings cooked pasta


  1. Preheat oven to 400 degrees. Pour marinara sauce in an oven-safe baking dish then add parmesan cheese and basil and stir to combine.
  2. Lightly season chicken with salt & pepper then nestle it into the sauce mixture, covering it completely with sauce.
  3. Top with mozzarella cheese and cover loosely with foil. Bake at 400 degrees for 20 minutes. Remove foil and bake for 10 more minutes, or until chicken is cooked through. Serve on top of cooked pasta.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


I wish you could smell this!


I actually got the recipe from my Mom who used to make it for my brothers and I when we were growing up. It’s probably why I made it so often in Minneapolis – it gave me a taste of home whenever I needed it. I’ve served this dish over egg noodles a lot, but tonight I pulled out the big guns – Cellentani aka Corkscrews!

It’s my favorite pasta shape.


Not only is it just fun, but its nooks & crannys are perfect for trapping that garden-fresh, slightly spicy, cheesy sauce. I eat this with a spoon so I don’t miss a drop.


One pan, 30 minutes. Glad to have this baby back on my radar!


Alrighty, I’m off to go relax on my last day of Thanksgiving “vacation”. This has been a fabulous little break filled with family, football and, most importantly, pumpkin cinnamon rolls!

Have a great night!


What’s your ideal number of days to be on vacation?

I’m a vacation LOVER so I’m going to go ahead and say…10 days. I know, tehehe!