It is getting to be the end of summer vacation, and at our house that means one thing... BAND CAMPS!!!
Having a band director for a husband means that the last 4 weeks of summer break might as well not even be summer break. Band camp runs 7:30-5:30, Monday-Friday. So with my husband being at work, I stay home all day with Baby Girl.
I have absolutely loved being a stay-at-home-mom all summer! But that also means that most of the household chores fall to me now to do. If I'm home all day, it's only fair. So by the time my husband gets home, he's worn out, I'm exhausted, and dinner gets pushed aside. We may stick a pizza in the oven around 9pm.
Last night, though, I really wanted to cook. It's cathartic for me. I had chicken thawed, and I made up a recipe to go along with it. It was really good! And even though it was still a late night dinner, it was way better than a frozen pizza!
Mozzarella Chicken Alfredo
4 chicken breasts (boneless, skinless)
1 cup flour
1 cup Italian Style Panko breadcrumbs
1 cup shredded Mozzarella Cheese
Spaghetti or Fettuccini noodles
Alfredo Sauce (homemade or store-bought)
Pound the chicken breasts to about 1/2" thin.
Sprinkle both sides with salt and pepper.
Place 2 oz of the Mozzarella cheese onto each of the chicken breasts and fold them in half.
Dip the chicken in the flour, then the egg, then the bread crumbs.
Cook the chicken over medium high heat, about 5-6 minutes on each side, until cooked through.
Boil your pasta for the alfredo, and combine it with your sauce.
Serve the chicken on top of your pasta.