Saute chicken in 1/4 c. olive oil

I just saw that I didn't write to saute the chicken in 1/4 c. olive oil in a skillet over medium-high heat until simmering. Saute until golden on each side, about 5 minutes.

I can't read the yellow font

Marianne, can we change the color of the yellow font? I can't see it on my computer, or maybe I'm color blind...

Directions for Chicken Parmesan

Thaw the chicken & sauce overnight. Bring water to a boil and cook the spaghetti as directed. Bring the sauce to a boil in a sauce pan and cover and keep on low until ready to eat. In a bowl, beat 1 egg. In another bowl, combine bread crumbs with some black pepper. Dip chicken pieces in egg, then in bread crumbs. Saute in oil until golden on each side, about 5 minutes total. Transfer chicken to wire rack (sprayed with Pam) over cookie sheet. Top with mozzarella cheese. Broil until cheese melts and is spotty brown, about 4-5 minutes. Serve with pasta, sauce and extra Parmesan cheese. Serve with corn, green beans, salad, and/or bread. Enjoy! (This is Cyndy Young's recipe from the Ward cookbook page 35.)

Directions for Peach French Toast

Let the peach french toast thaw in the fridge for at least a day. Prior to baking, remove from the fridge and let it sit out for 30 minutes. Next bake at 350 degrees for 20 minutes with the foil on. Remove the foil and bake an additional 25-30 minutes. Top with whipped cream. Below is the recipe in full...

PEACH FRENCH TOAST
1 c. brown sugar
1/2 c. butter
2 T. water
1 can (29-oz.) sliced peaches, drained
1 loaf of French bread (you'll have some left over)
5 eggs
1 1/2 c. milk
1 T. vanilla
cinnamon

Bring the brown sugar, butter and water to a boil. Simmer for 7-10 minutes. Pour into a 9x13 dish. Strain peaches and place them on top of the caramel sauce. Arrange bread slices over the peaches. In a separate bowl, whisk the eggs and then stir in the milk and vanilla. Pour on top of the bread slices and sprinkle the tops with cinnamon. Cover with foil and refrigerate overnight. Prior to baking, remove from the fridge and let it sit out for 30 minutes. Next bake at 350 degrees for 20 minutes with the foil on. Remove the foil and bake an additional 25-30 minutes. Top with whipped cream.

Sloppy Joes

Re heat on the stove and put over buns (toasted or non-toasted). I hope you like.
Thanks for all the yummy looking meals at the trade...Later

Potato Casserole with Ham and Rolls

Directions: Thaw in fridge overnight. Empty contents into casserole dish and top with either extra cheese, corn flakes, or even crushed Ritz crackers. Bake at 350° for approximatly 45 minutes +/- or until bubbly. If you like a thinner sauce, you may want to add just a little milk before you add the topping. Serve with rolls, and a green vegetable or salad. Enjoy!

Sour Cream Chicken Enchiladas

Are you ready for a fiesta?! I hope so because I am going Mexican with my chicken this month. I made Sour Cream Chicken Enchilada Casserole. All you need to do is bake it... If frozen, bake at 375 degrees for an hour and a half (or until it is bubbly around the edges). Remove the foil for the last 10 minutes to brown the top. If you plan ahead and thaw it first, you will only need to bake it for 30 minutes. It is a good idea to let it sit for a few minutes before dishing it up. This helps the sauce to set up a little.
This dish is yummy garnished with any or all of the following: lettuce, tomatoes, onions, sour cream, and olives. We also eat it with corn chips and spanish rice and/or refried beans. I hope it is BUENO!!