Chicken Parmesan and news

Here’s a snapshot of last night’s dinner, chicken parmesan. This isn’t an “official” recipe post because I wasn’t using a recipe and I don’t have process photos—sorry! But I do have a photo of the finished product, how to make it, and some news.

Preheat the oven to 425, put two boneless, skinless chicken breasts (or however many you want) in a baking dish, and rub them down thoroughly (both sides) with olive oil. Sprinkle all over with garlic salt and pepper (both sides), then top with one clove of minced garlic on top. Put in the oven for about 20 minutes, then take out, top with two slices of provolone cheese and marinara sauce, and put back in the oven for another 5 minutes (about). Serve over freshly cooked pasta and top with shredded parmesan cheese.

You may recognize the bread on the side…it’s the focaccia from my last post, and it went brilliantly with this dish. All the flavors I used in the chicken were used in the focaccia, so they were a match made in heaven.

Such an easy meal, and it was absolutely delicious.

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Just some quick news stuff—

First of all, I want to say hello and welcome to the staggering amount of readers that have been popping in over the past week. I really did not think that anyone would read this blog, but lo and behold—the stats say that people actually do. Lots of people! I hope you are enjoying the blog and trying out some recipes. Thanks for visiting, and don’t be shy—leave a comment here and there, or share the food love by clicking the “Share” button at the bottom of the posts to share this blog on StumbleUpon, Digg, etc.

Second of all, you can now e-mail me with questions, comments, concerns, requests, and thoughts at amybitesblog@gmail.com.

And finally, I am now on Twitter. I’m not really sure why I got one, I just did. It seemed fun. So, feel free to follow me if you have one. If you don’t, feel free to get one and then follow me. :) I won’t think you’re a creeper, I promise.

I guess that’s it for now. I’ll be back with a real recipe post sometime later today. Thanks for reading!

~Amy