Worried Tomato! You know what that means. I forgot to take a picture. But, that's okay, since it also means I made something!

Last night was a "personal meal" which is something I'll be trying for a while; in short, making an experimental recipe for myself while I use a safe recipe for Megan. That way if something goes wrong, I only have to go out to get food for one person, rather than two. Efficient!

So while Megan ate Chicken di Ketchup and ample amounts of the Roasted Cauliflower we made, I tried Chicken Marinara.

Chicken Marinara
Recipe can be found here

If I had learned nothing from my previous cooking endeavors, its that when you're cooking for two (or one, in this case) the quantities involved in the recipe simply do not apply. As you can see in the recipe itself, it is meant to serve six. A more mathematical soul might try to simply reduce the ingredient quantities down to 1/6th of their original design, but that sounds complicated. After all, how exactly am I supposed to use 1/3rd of an egg?

Ingredients I used:
-1/2 a container of Buitoni garlic marinara sauce (I had this leftover from the previous night's dinner)
-Bread crumbs
-Kraft Parmesan Cheese
-1 egg, beaten
-Flour
-Olive Oil

At the moment I'm housesitting for Megan's parents, so I had a different kitchen (which was nice) but also slightly limited resources (they took a lot of their utensils with them on their trip.)

The first steps are pretty standard for pan-seared chicken. Apply flour to the chicken, then coat it in the egg, then coat again in a mixture of Parmesan and bread crumbs. I didn't measure any of that, just used enough to cover the chicken breast.

Then, put olive oil in a pan and preheat it. I didn't actually have a pan, so I used a pot. Drop the chicken into the pan and sear on each side for about 4 minutes.

Now, while I may have remembered not to use the quantities of ingredients, I did forget that when pan cooking chicken you need to pound it out to make it thinner. While my chicken had a perfect outer-coating, the inside was still under-cooked. This ended up not being a problem, though! Since Megan's Chicken di Ketchup is cooked in the oven, I just put my chicken into the oven at 450 for ten minutes. Perfect!

Drop the pre-made marinara sauce onto it (after microwaving it out of refrigeration), add some extra Parmesan cheese, and you're in business! Total success!