Chix Parm 3 ways 10.20.09, 10.26.09, 10.27.09

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chix parm sammie
We've been on a chix parmesean roll lately...first chicken breasts roasted, then topped with our favorite marinara, topped with a slice of mozzerella...simple, lite...so good.  Next it was a chix parm sandwich...a leftover whole wheat burger bun, toasted, topped with mozz cheese...then sliced chix breast, topped in marinara, mushrooms...so messy and good had to eat it with a fork...lastly a chix parm "pocket".  Scott's been reading the latest Alton Brown book, about the first 10 years of "good eats"...and was inspired by recipes with puff pastry.  He made a pocket of puff pastry, stuffed with shredded chix, fresh mozz cheese chunks, mushrooms, sauteed onion and marinara sauce...brushed with egg wash and baked at like 400 for 30 min ( i think)...golden brown and then topped with more marinara...YUM!  had one left over, which Scott heated in the oven the next day...he said it was as good as the first time.


Chix parm pockets as they're being filled

Chix parm pockets ready for the oven

our favorite brand of pre-made marinara

salad of cucumber, tomato & avocado

our favorite "quickie" marinara

chix parm

Chix parm Pockets ala Scott...we added more marinara on top...YUM

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