tooooo many strawberries

I am such a gigantic sucker for enormous containers of reasonably priced fruit.

Even when I look at all of the containers and see that several of them have already crossed over the line into visible mold.

And I suspect that said visible mold might be the source of the reasonable price.

What I’m trying to say is that I’m rapidly losing strawberries to gross softness and, yes, mold.

I had to combine them with these wacky organic frosted mini wheats that I bought awhile ago and put on top of the fridge and then forgot about.

Sure, they LOOK ok – that’s how they get you.

Ok, fine. They weren’t all bad. I’m guessing I have about eight hours to deal with the remaining pound, though.

I’m thinking New York Cheesecake with strawberry sauce.

Two nights ago I made chicken parmesan.

That doesn’t have anything to do with strawberries.

Crockett remembers chicken parm as being cafeteria food, so I though I’d see if I could improve upon it.

Chicken Parmesan
Inspired by a Cooking Light recipe I can no longer find

Two chicken breasts
1/4 cup flour
1/4 cup grated romano cheese (yes, this does remove it the ‘parmesan’ from chicken parm – I like romano more so this is what I keep on hand)
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1-2 egg whites or 1/4 cup purchased egg white
1 cup tomato sauce (I bought mine – I’m half Italian, sue me)
3/4 cup grated mozzarella

  1. Heat your oven to 400, and grab an oven safe dish that will about hold your two flattened breasts.
  2. Ha.
  3. Mix together the flour, cheese, salt, and pepper in a flat dish or on a plate.
  4. Pour the egg whites into another flat dish.
  5. Put the chicken somewhere safe and cover it with plastic wrap, and then smack the thick halves of the breasts a bunch of times until it’s they’re the same thickness as the thin halves. (The plastic wrap is to stop chicken juice from getting everywhere with each wack. It’s possible that I’m too enthusiastic about this part.)
  6. Put a non-stick pan on the stovetop over medium high heat.
  7. Rinse the wacked breasts off and pat them dry with paper towels, and then dip them in the egg, and then lay each side in the flour cheese mix. You know how chicken breasts have a smooth side and a craggy side? Start with the craggy side, then flip for the smooth side, then lift the breast into the hot pan. Do the same with the other breast, and while the bottoms (smooth sides) brown, use your fingers to sprinkle any leftover flour mixture onto the top in areas that didn’t get a lot of coverage.
  8. When the bottoms are brown, flip and brown the top sides.
  9. Pour two quarter cup piles of tomato sauce into your dish, and place a breast on each. Top them each with half of the remaining sauce, and sprinkle with the mozzarella cheese.
  10. Bake for 15-20 minutes, or until the mozzarella is browned around the edges and the chicken is cooked through.

Honestly, I’m not sure I NAILED it, but I beat the hell out of Crockett’s elementary school experience, so I’m placing this at least tentatively in the win column.

 

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