I Love Cooking With Organic Olive Oil

I have been trying really hard to cook better meals for the kids and I since my husband left.  I used to cook this Parmesan chicken recipe, but you have to fry it in a shallow pan, so I have stopped making it.  It was also Bob's favorite meal, so that makes it easier to not make it.  When I was making it, I used a blend of canola and olive oils to fry with.  I would have used just the olive oil, but that stuff is a tad expensive.

I want to start using more organic foods, but they can be expensive, too.  I know the fruits and vegetables that are grown organically are healthier than those that are not.  I have seen organic olive oil in the grocery store, but I have yet to buy some.  I have two big bottles of regular extra virgin olive oil that I need to use before I buy the organic stuff.

I need to find some new recipes, too.  I cook a lot of chicken, and preparing it the same way every time gets boring.  Do any of you have a recipe for chicken that is healthy and tasty?  I prefer simple recipes, but I am willing to try anything once.

This Chicken Parmigiana Recipe Sounds Delicious

We eat a lot of chicken around here, mostly because I like it, but also because it is easy to prepare and healthy for us.  The only problem I run into is finding different ways to prepare it.  The kids have their favorites, and I love making them what they love.  But some nights, I just want to do something easy.  I found this chicken parmigiana recipe and it sounds fairly straightforward.  

Check it out:

Ingredients

• 6 boneless chicken breasts
• 1 C. Italian bread crumbs
• 1 C. parmesan cheese
• 1 egg
• 1/2 C. milk
• 8 oz. flour

Directions
Dip chicken breasts into flour. Mix egg and milk Together. Dip chicken breasts into egg mixture. Mix bread crumbs and parmesan cheese together. Bread chicken breasts. Deep fry to a dark golden brown. Microwave for 6 minutes until done. Serve on spaghetti noodles with you favorite sauce and sprinkle parmesan cheese on top.

The only thing I am unsure of is microwaving the chicken after it is breaded.  I would think that doing so would take away some of the crispness.   When I try out this recipe, I will probably pound the chicken thin so that it will cook through while being fried. 

I actually make a version of this using only parmesan cheese, and I shallow fry the chicken in a olive oil and canola oil mixture.  I have never served it over spaghetti, though.  I need to remember to do that next time.