Day 382 - Food Revolution

Last night I stayed up so late watching TV. I got sucked into Jamie Oliver's Food Revolution. I loved it. I'm hooked. I'm a sucker for British accents, but the message was even more captivating.

Fast forward to today - my day with no kids and extra time to prep a good nutritious meal. It didn't go as planned...the chicken wasn't thawed so it took forever to cook. By the time it was ready, Maria had already devoured the left over Kraft Mac & Cheese, and Luke had a peanut butter and jelly. {Disclaimer - I only use 1 Tb. of butter and not the whole seasoning packet in the mac & cheese. And the jam is homemade by us...raspberry freezer jam - super low sugar.}

The chicken dish will make a lovely dinner for tomorrow.


I took some nibbles and it was scrumptious. Healthy? It's relative. It's homemade and doesn't have a million scary foreign ingredients in it. Maybe Jamie would think it was a step in the right direction.

Chicken Angelo

Ingredients

• 4 skinless, boneless chicken breasts
• 1 egg, beaten
• 3/4 cup Italian seasoned bread crumbs
• 12 ounces Muenster cheese, sliced
• 1 (10.75 ounce) can condensed cream of chicken soup

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
3. Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.