Chicken Parmiginia and Made Over Deep Dish Brownies

Tonight for dinner we had Chicken Parmigiana...after dinner my hubby said something he has NEVER said in his life..."Woman, that was good...now get in the kitchen and make me bake me something sweet"...Those who know my husband understand that was purely harmless and done out of a loving, sweet and joking manner...so all you hardcore feminists...relax ;)Pictures Below Recipes!!

Rachel's Chicken Parmigiana
Three boneless skinless chicken breasts
Two pieces of stale lunch bread (ends preferably)
2 tablespoons flour
1 Jar Traditional Marinara
1 Jar five cheese Marinara
2 Tablespoons Ricotta Cheese
3 Tablespoons butter
1/2 pack (more or less) of Spaghetti Noodles
1/2 cup of Mozzarella or Shredded Italian Cheese Blend

Boil noodles according to package directions.
Cut chicken breasts in half (lengthwise) to make the 3 breasts a total of 6.
Refrigerate 3 of the breasts and use them for another dish, later.
Season the remaining 3 breasts with a garlic/rosemary/oregano blend (or any poultry seasoning) and salt and pepper to desired taste.
Pulse the two slices of bread in a processor until they are fine crumbs.
Mix with flour
Heat Canola Oil or Vegetable Oil over medium-high heat.
Coat seasoned chicken breasts and put in hot oil.
Cook about 10-12 minutes. While the noodles are cooking is convenient.
While chicken and noodles are cooking, add half traditional sauce and half five cheese sauce, ricotta, and butter in a casserole dish.
Once chicken and noodles are cooked through, drain noodles and dab chicken breasts with a paper towel to remove excess oil.
Place noodles in sauce mixture and stir. Place chicken breasts on top of spaghetti and cover each breast with a mixture of traditional and five cheese sauce (just enough to cover)and divide cheese evenly to spread on top. Bake at 375 for 15-20 minutes.
Enjoy!

Made Over Deep Dish Brownies
3 tablespoons unsalted butter ( I used salted butter and omitted the salt below)
2 tablespoons canola or other neutral tasting oil
4 ounces semisweet chocolate, (I used chocolate chips)
3/4 cup packed dark brown sugar
1/4 cup white sugar
1.5 teaspoons pure vanilla extract
1/2 teaspoon fine salt
2 large eggs, cold
1 tablespoon cold brewed coffee
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda
Directions
Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the pan completely before and after lining.

Put the butter, oil and chocolate in a microwave-safe bowl, and heat until melted, stirring occasionally.

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).

Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.


Here are the pictures: The Brownies are kind of fudgie!!!