It has been SO LONG since I posted an actual recipe on here! I have been so busy with work and life, as well as promoting my new side nail wrap business (shop online at Never The Same Jams!). I have been so obsessed with this nail business. It is certainly not bringing in enough money to quit my day job, but I love being a social worker, so it works out. It does provide some fun extra spending money – plus I get to have pretty nails all the time!
A few weeks ago, I made this popcorn chicken parmesan recipe from Eat at Home Cooks. It was simple and yummy, and you can’t go wrong with that. The main thing I did differently was make my own popcorn chicken from cutting up chicken breasts, instead of using bagged popcorn chicken. I also didn’t have any mozzarella left like I thought I did, so I used cheddar cheese instead. Additionally, I used leftover pizza sauce instead of traditional tomato sauce.
Popcorn Chicken Parmesan
-1-2tbsp olive oil
-2-3 cloves garlic, crushed
-1/2cu shredded Parmesan cheese
-1/2 bag frozen popcorn chicken (or cut up your own chicken and dredge in some panko)
-14oz crushed tomatoes (instead of this and the following spices, I just used sauce)
-salt and pepper to taste
-pasta, cooked to package directions
-extra Parmesan to garnish
-Cook garlic in oil in a large pot over medium heat, then add the parmesan and stir to combine.
-Pour in frozen popcorn chicken. Toss to coat with garlic and cheese.
-Put the coated chicken on a baking sheet and bake at 400 degrees for about 10 minutes (longer if you’re cooking with raw chicken breasts).
-If you’re making your own sauce, pour the crushed tomatoes into the pot you cooked the garlic in, then add herbs, salt and pepper. Simmer over medium heat.
-When the chicken is cooked, remove it from oven and add it to sauce, stirring to coat and serve over hot pasta.
-Top with extra Parmesan.