Audrey's Chicken Parmesan

I took a trip to Florida to see a girl I was dating. She made me the best chicken parm I have ever had. Such a simple recipe, but I loved it so much that I stole it and make it all the time. Enjoy.

INGREDIENTS

• 1 large egg
• 3 Tbs. butter, melted
• 4 chicken breasts, thawed
• 2 cups traditional spaghetti sauce
• 2 cups Pregresso Italian style bread crumbs
• 2 cups shredded mozzarella cheese

DIRECTIONS

Take an egg and beat it until it is all scrambled. Add some melted butter. Mix them together. Coat thawed chicken in this batter then coat it in Pregresso Italian style bread crumbs.

Cook at 350 degrees until the center is white (pink is bad). Add a lot of traditional spaghetti sauce over chicken breasts. Add lots of shredded mozzarella cheese on top of each breast. Avoid dropping cheese directly on pan as it will burn. Cook about another ten minutes. Serve on pasta or with vegetables on the side. Garlic bread also a plus.

Winter Chili

A GREAT chili to warm up to in the middle of winter. This makes a ton! Be ready to store enough for 3 more meals.

INGREDIENTS

• 2 pounds fresh ground beef
• 1 qt. tomato juice
• 1 (29 oz.) can tomato puree
• 1 (15 oz.) can red beans, drained
• 1 medium onion, chopped
• 1/2 cup celery, diced
• 1/4 cup green pepper, diced
• 1/4 cup chili powder
• 1 teaspoon cumin (if you like real flavor, add more)
• 1 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper

DIRECTIONS

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes. Or in a slow-cooker, cook on low for 4 hours.