i’m excited to share two delicious and easy recipes! they both call for very few ingredients, take very little cooking time, and coincidentally both involve toasted breadcrumbs and grated cheese, which i believe are all good selling points.

i save even more time by using a packaged rice mix as a side dish, like rice pilaf or couscous.

parmesan crusted chicken


recipe via the enchanted chef

  • 1/2 cup mayo (i use garlic aioli instead)
  • 1/4 cup shredded parmesan cheese
  • 4 boneless skinless chicken breast cutlets
  • 4 teaspoons dry bread crumbs (i use panko breadcrumbs)
  • italian seasoning to taste

preheat oven 425 degrees F

place mayo and cheese in a small bowl and mix.

lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.

next evenly sprinkle bread crumbs atop each. (my note: and italian seasoning if breadcrumbs are not already seasoned)

place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. tops will be browned and chicken will be incredibly juicy. You can also finish them off under the broiler for a minute or two to get them extra browned on top.

season with a dash of fresh cracked pepper and sea salt, if desired.

beef braciole with asparagus

photo (5)
  • 16 spears of asparagus
  • 2 tbsp evoo
  • 1/2 cup panko breadcrumbs
  • 3/4 cup grated fontina cheese (can also use parmesan or mozzarella)
  • 2 tsp lemon zest
  • 8 beef round scaloppine (about 1 1/2 lbs) pounded 1/2in thick
  • 1/2 cup marinara sauce

in a pot of boiling, salted water blanch asparagus for 3 minutes; transfer to ice water bath.

in a skillet, heat 1 tbsp evoo over medium heat. add panko and toast, stirring until light golden brown, about two minutes.

transfer crumbs to a medium bowl, reserving skillet, toss crumbs with cheese and lemon zest.

season scaloppine on both sides. place on work surface; top with breadcrumb mixture.

place 4 asparagus spears at end of each scaloppine, roll up and secure with toothpick.

in reserved skillet heat remaining 1 tbsp of evoo over medium high heat. add beef rolls and brown on all sides, 3 minutes.

lower heat, add marinara, cover and cook until beef is just cooked through, about 3 minutes.