Parmesan Chicken Bake

I have tried a bunch of Chicken Parmesan recipes, but have not found one that I like because my the breading on my chicken always gets soggy and gross with the marinara sauce and cheese on top. So when I saw this recipe on pinterest I thought, 'Ingenious! Just don't bread your chicken and bake it instead with croutons on top!' The result was amazing! The croutons were crispy on top and softer on the bottom and it was delicious! And bonus, it was so easy to make.

Ingredients:

2 tbsp olive oil

2 cloves garlic

crushed hot red pepper flakes, to taste (I did not use very much)

6 boneless skinless chicken breasts (I used 12 chicken tenderloins and it worked great)

2 cups marinara sauce

1/4 cup chopped basil

8 oz. mozzarella, shredded

4 oz. Parmesan, grated

1 (5-oz) package garlic croutons

Put the olive oil, garlic and red pepper flakes in the bottom of a 9x13 pan. Layer chicken on the top. Pour the marinara sauce on top and spread around. Sprinkle with the basil. Layer half of the mozzerella cheese and parmesan cheese on top of the marinara. Layer the croutons on top of the cheese. Finish off with the rest of the mozzerella and parmesan cheese on the top. Cook uncovered at 350 degrees for 35 minutes (if you use larger chicken breasts, you may need to do a little bit longer.)

Here is the link to the original recipe, he has a video if you want to watch him make it. I followed it pretty much exactly. YUM YUM! http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html

Apricot Glazed Pork Chops

I love food!
I especially love good food.
This one hit the spot with it's sweet sauce.

Here's what you'll need:
4 7-ounce boneless pork chops (I cut three of Costco's chops in half lengthwise and had plenty for our family)
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil (I used olive)
1/2 cup apricot nectar (I didn't have any so I put my jarred apricots (drained well) in a blender - I know, it's not the same thing, but it was perfect)
1/4 cup soy sauce
1 clove garlic, minced (I used two)
1/3 cup apricot preserves

Sprinkle both sides of pork with salt and pepper. Heat oil in a large skillet over med-high heat. Add pork to skillet. Cook until browned, about 4-5 minutes per side. Combine nectar, soy sauce, garlic and preserves in a small bowl; mix well. Pour over pork, reduce heat and simmer, covered, until pork is cooked, about 15-20 minutes. Serve hot over mashed potatoes or rice.

Note: There was so much yummy sauce left over, so I reduced it over high heat for 5-10 minutes to thicken it up a bit. It was delicious poured over our potatoes.