Stronger Saturday

Chicken Parmigiana

Ingredients
1 egg, beaten

2 ounces dry bread crumbs

2 skinless, boneless chicken breast halves

¾ (16 ounce) jar spaghetti sauce

2 ounces shredded mozzarella cheese

¼ cup grated Parmesan cheese

Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into bread crumbs. Place coated chicken on the prepared baking sheet.

Bake in the preheated oven until no longer pink and juices run clear, about 40 minutes. Remove from the oven.

Pour 1/2 of the spaghetti sauce into a 7x11-inch baking dish. Place chicken breasts over the sauce, then cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top. Continue baking until heated through and cheeses have melted, about 20 more minutes.

Pesto Tuna Salad with Sun-Dried Tomatoes

Ingredients
1 (5 ounce) can canned tuna

¼ cup prepared basil pesto sauce

6 oil-packed sun-dried tomatoes, drained and diced

2 tablespoons mayonnaise

2 tablespoons grated Parmesan cheese

Directions
In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.

Sliced Tomatoes with Fresh Herb Dressing

Ingredients
4 large ripe tomatoes, sliced

¼ cup olive oil

2 tablespoons chopped fresh thyme leaves

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

2 tablespoons minced garlic

¼ cup freshly grated Parmesan cheese

salt and ground black pepper to taste

Directions
Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.