Dinner For One

Since Mark was out of town for a few days--and I didn't want to survive on fast food for dinner every night...or worse...cereal--I decided to use what I had in the pantry to create a quick and healthy dinner. (Well, more healthy than fast food!)

I had a box of Butter & Herb Rice-a-Roni, so that was definitely going to serve at least as a side dish, and I had just bought some chicken breasts, so I knew I was going to also have chicken with my rice. Now the dilemma: Serve them together as one dish or separately?

I chose the latter, and instead of having one large chicken breast, I cut it up into several smaller pieces...nugget-size, if you will.

Here's how you can make the chicken: Pour about a cup of Italian bread crumbs into a Zip-loc bad, and after dipping the chicken pieces in egg, shake them up in the bag to cover them with the bread crumbs. Melt 1-2 tablespoons of butter in a large skillet and cook the nuggets over medium heat for about 7-8 minutes or until cooked through. Remove chicken from skillet; reduce heat to low.

For a tasty, creamy sauce to bump up the flavor, combine and whisk 1/2-cup milk, 1 tablespoon butter, and 2 teaspoons grated Parmesan cheese into skillet (be careful not to pour too fast; the milk will bubble and burn). Let sauce thicken then pour over chicken. Sprinkle with grated Parmesan cheese and serve.