Chicken Parm
Chicken Parm is literally one of my favorite things to make AND eat. Sometimes those things to always correlate :) It was one of the first meals I learned to cook on my own and I have perfected it at this point. As you I wrote in my instagram post about this meal, processed foods are taking over the world; in the worst way possible. I hate that basically everything you're buying from the grocery store that is in a jar, can or package has added Sugars, gums, salt aka unnecessary ingredients that the body just doesn't need.
One of the main reasons I started my blog was to teach the world that eating healthy and unprocessed is doable, fun and you'll thank yourself for it later. But, all you have to do it just look at what is in what you're buying. Stop worrying about how many calories something has or how many carbs per serving. Your body doesn't care. But it does care about the foreign things you filling it with.
Also..
The way I cook my spaghetti squash is a little bit of a cheat, and EASY! I take a fork or knife and pierce holes all around the squash. Put it in a microwave-safe dish and cook the squash on one side for 8 minutes. Turn it off and cook for another 6-8 minutes depending on how big it is. Take it out, let it cool and cut it open (be careful!) Scrape the seeds out with a spoon, just like would a pumpkin. Then take a fork and scrape doing from top to bottom to get the strands out (this is the spaghetti!)
Ingredients:
1 lb Chicken Breasts
1 16oz Jar, Marinara
1 cup Panko
2 Eggs
1 cup Mozzarella Cheese
1/2 cup Parm Cheese, shredded
Salt & Pepper
Directions:
Preheat oven to 350 Bake
Pound chicken to flatten
Dip chicken in the whisked egg, salt, and pepper
Dredge in panko, fully coated
Heat up oil in cast iron to brown chicken (few minutes on each side)
Add in marinara sauce and half motz to skillet
Cook in the oven until chicken is fully done
Add the rest of the cheese at the very end
Remove from oven, add parm cheese and serve over pasta (or spaghetti squash)