Tuesday, October 8, 2013

Chicken Parmesan and Sprouts

You are going to be shocked by this, but I actually made this chicken parmesan and Brussels sprouts. 

Aren't you impressed? 

I used Jenna's chicken parmesan recipe, and it is definitely a keeper. I would make this again any night. The only change I would make is to maybe cook the chicken in the oven longer so that I don't have to stand over the stove for as long. 

She suggested serving it over noodles, but I opted for a healthier side of Brussels sprouts. 

I saw the Brussels sprouts recipe in a recent Real Simple magazine. It's super easy, fast, and makes a great side.

1 1/2 lbs Brussels sprouts
1 red jalapeno pepper, halved and sliced (I omitted this)
3 Tbs canola oil
1 Tbs fresh grated ginger
1 Tbs honey
salt and pepper

Heat oven to 400 F. Toss the sprouts, jalapeno, ginger, oil, salt, and pepper and place on a rimmed baking sheet. Roast, tossing once until golden and tender. 15-20 minutes. Drizzle with honey and toss to coat.

Linking up with JessicaAshley, and Cheslea


  1. WOO yay for you cooking!! This sounds/looks so good! Thanks for linking up with us!

  2. I seriously need to try Brussels sprouts... especially with all of the great recipes roaming the web - especially this one! YUM!!!

  3. This is on the menu for sunday comfort dinner!!! My husband will be so proud!

  4. Yummy!! Love the Brussels sprouts on the side! Thanks for linking up with us!

  5. Oh this just looks so delicious. Going to give this a try over the weekend.

    Mel's Corner