I said to my cousin the other day “Pinterest got me up in here thinkin’ I’m Chef Boyardee…” and I wasn’t kidding.
Thanks, first of all, to Katie for getting me beyond obsessed with Pinterest. I don’t go on each day, but when I do, I could spend hours pinning things. Things that I know I’ll never do and things that I can’t wait to try. The former has more to do with crafty things and the latter has everything to do with food related items.
I Tweet and Facebook my food pins and now? I’ll blog about them. Especially my Pinterest #fails (and there have been quite a few already).
Please note: All photos will be cell phone photos.
Sometimes, I am holding an infant while trying to create Pinterest masterpieces, so… nothing will be perfect.
Sometimes, I’m breastfeeding an infant in one arm while trying to create Pinterest masterpieces with my other one, so… yeah.
Ready? Let’s do it.
Also? Keep up with my adventures on Twitter. Use #PinterestKitchen to see what I’m doing.
Baked Parmesan Paprika Chicken
|Prep time||20 minutes|
|Cook time||1 hour, 15 minutes|
|Total time||1 hour, 35 minutes|
|Meal type||Main Dish|
|Misc||Child Friendly, Serve Hot|
|Website||Pinterest via the Online Recipe Directory|
- 2 Medium Boneless, Skinless Chicken Breasts ((Or whatever part of the chicken you're inclined to use))
- 1/8 cup All-Purpose Flour
- 1/4 cup Grated Parmesan Cheese
- 1 teaspoon Paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 Egg ((Beaten))
- 1 tablespoon Milk
- 1/8 cup Butter
The original recipe calls for 4 chicken breasts, I reduced the recipe (by half) to better suit our family. Follow the link for the original recipe.
Come on…don’t copy- get your own material. Nobody likes a cheater! Original & Hand Written Plagiarism Will Be Detected. This site is being monitored by CopyGator. Mmkay? Thanks.