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The weather here has finally turned.  It is hard to imagine that we were hot in shorts only a week ago, and now we have the wool blanket on our bed and a presto-log in the fireplace!

My family enjoyed this simple dinner last night – it was delicious and very easy to prepare.  Kids can help with nearly every step along the way.

Light Chicken Parmesan

The secret is in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.

2 slices whole-wheat sandwich bread, torn into pieces
1 Tbs grated Parmesan cheese
1 tsp olive oil
Coarse salt and ground pepper
2 Tbs all-purpose flour
1 large egg white
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
3/4 cup shredded part-skim mozzarella (3 ounces)
1 can diced organic tomatoes with juice
1 garlic clove, minced

1. Preheat oven to 425 degrees, with rack in upper third.
2. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl.
3. Place flour in a second shallow bowl; season with salt and pepper.
4. Place egg white in a third shallow bowl, and beat with a fork until frothy.
5. Cover chicken with plastic wrap and pound until it is an even thickness.
6. Dip top side of a chicken breast in flour, shaking off excess.
7. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet.
8. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes.
9. Remove from oven; sprinkle with mozzarella.
10. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
11. Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper.
12. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Ready in: 35 minutes
Source: Adapted from Martha Stewart’s Everyday Food Magazine

Smashed Parmesan Potatoes

This recipe is a cinch to prepare. You will save loads of time by using unpeeled potatoes!

3 pounds red-skinned potatoes, unpeeled, quartered
2/3 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
salt and pepper

1. Put the quartered potatoes in a large pot with water to cover by at least two inches.
2. Cover and bring the water to a boil.
3. Continue boiling until the potatoes are tender, about 15 minutes.
4. Drain, reserving 3/4 cup of the cooking liquid.
5. Return the potatoes to the pot. Coarsley mast the potatoes with a fork or potato masher, adding enough of the reserved cooking liquid to moisten.
6. Stir in parmesan cheese and oil. Season to taste with salt and pepper.

Servings: 8

Author: Giada De Laurentiis
Source: Everyday Italian
Adapted by What’s Cooking