Bethany Olsen

Baked Chicken Parmesan

2 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 4

1/4 cup + 2 Tbs seasoned breadcrumbs (I used whole wheat)

2 Tbs grated Parmesan cheese

1 Tbs butter, melted (or olive oil)

1/4 cup + 2 Tbs reduced fat mozzarella cheese (I used Polly-o)

1/2 cup marinara or Filetto di Pomodoro

cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, and then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. 

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake 5 more minutes or until cheese is melted.

Easy Garlic Parmesan Knots

¼ cup unsalted butter, melted

2 Tbs grated parmesan

¾ tsp garlic powder

½ tsp dried oregano

½ tsp dried parsley flakes

¼ tsp salt

1 (16 oz.) tube refrigerated buttermilk biscuits

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.

Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.

Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.

Serve immediately, brushed with remaining butter mixture.

No-Bake Brownie Batter Cheesecake

Crust:

1 cup graham cracker crumbs

3 Tbs unsweetened cocoa powder

2 Tbs granulated sugar

¼ cup butter, melted

Filling:

1 cup heavy whipping cream, divided

2 Tbs powdered sugar

½ tsp vanilla extract

1 8oz. package cream cheese, softened

1 ½ cups box brownie mix (the powder)

2 Tbs. milk

Mini chocolate chips for garnish (optional)

In a small bowl, mix all ingredients for crusts together until moist. Divide evenly between 4 serving dishes and press into the bottoms and up the sides about half an inch. Set aside.

In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spoon out of mixing bowl and set aside. Place cream cheese, brownie mix and milk into same mixing bowl the cream was just in and whip until smooth. Gently fold in half the whipped cream. Spoon or pipe over top the crusts. Top with remaining whipped cream and garnish with mini chocolate chips if desired. Refrigerate until ready to serve.