Parmesan Crusted Chicken Topped with Bacon

Parmesan Crusted Chicken Topped with Bacon

Parmesan Crusted Chicken Topped with Bacon

If you’re looking for a quick, tasty week night meal I have one for you. Most of these items are kitchen staples and this recipe flies together in no time. Anything topped with cheese and bacon can’t taste bad!

Parmesan Crusted Chicken Topped with Bacon

  • 4-5 Chicken Breasts
  • 3 Eggs
  • 1 C Grated Parmesan Cheese
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Italian Seasoning
  • 8 Slices Provolone Cheese
  • 8 Ounces Bacon

Carefully butterfly chicken breasts in to two pieces. Pound 1/4 inch thick with a meat tenderizer. Beat 3 eggs in a shallow dish. In a separate shallow dish mix parmesan cheese, garlic powder and Italian seasoning. Dip chicken, one piece at a time in the egg, then dredge in the cheese mixture. Place on a baking sheet that has been sprayed with non-stick cooking spray. Bake 375 F for 15-20 minutes or until chicken juices run clear.

While chicken is bacon render and crisp the bacon. After removing the chicken from the oven top with crumbled bacon and one slice of provolone cheese. Place chicken under the broiler until cheese is melted and browned.

Enjoy! We paired ours with garlic mashed potatoes and green beans, tasty!

My FFA Experience

When I was signing up for my first quarter of classes entering high school I knew there was one class I definitely wanted to take. I wanted to take agricultural science classes and be an FFA member. That blue jacket was calling my name and I wanted the chance to zip it up and try it out!

Wearing official dress my senior year. Snazzy I know! Nothing looks sharper than official dress!

Wearing official dress my senior year. Snazzy I know! Nothing looks sharper than official dress!

While I had a list in my head of activities I wanted to participate in. Let me tell you, I had no idea where FFA would take me. Being raised on a dairy farm I knew I wanted to try dairy judging. I knew we were supposed to sell fruit every year. I knew a lot of my friends weren’t joining. Thankfully that didn’t deter me.

Nothing could have prepared me for what I was going to experience.

  • I was on a state winning dairy judging team. We spent a lot of time together. Practices, trips, etc. You know what happens after you spend that much time with each other? 12 years after we won the state contest we all still keep in touch with each other. Sometimes when you have to branch out to make new friends they stick around.
  • I participated in and wasn’t too shabby at public speaking all 4 years. Originally I wasn’t too keen on this idea. But after working up the courage to give the FFA Creed to one set of judges I was hooked.
  •  I learned what parliamentary procedure was and that I never knew I could despise a set of flashcards so much in my life! Incidental, subsidiary, accidental, the list goes on and on. Catch me on the right day and I can probably still name a few for you!
  • I judged “general” livestock (hogs, steers, sheep). Here is what I took away from that. When in doubt go with a big butt.
  • You have to be brave to participate in food science. Words of wisdom, smell before you taste. Remember Napoleon Dynamite doing the dairy foods competition? It’s the same, but a little scarier.
  • If you’re FFA advisor tells you should do something you should do it, then thank her for pushing you so hard to do it. I have to say for as much as I may have despised her at times, she kicked my butt when it needed kicked. Some one should have measured my confidence level going in freshmen year to when I graduated. It grew a little lot and I think a great deal came from getting pushed at the right times. I hope she realizes how much she busted me out of my shell!
  • When the school you go to starts with a “W” you may be rushed to make prom after getting your state degree. Words of wisdom to young FFA girls who may be getting their state degree the same day as prom and are reading this, make sure your prom date goes to your school and is also getting his state degree. It doesn’t hurt if you’ve been friends with him for a long time so when you have a break down about not having enough time to get ready in front of him you don’t freak him out. (side note: we went in a tractor and my hair was in an up-do to get my state degree)
A whole crew of us after getting our state degrees. I'm on the right.

A whole crew of us after getting our state degrees. I’m on the right.

  • It takes a lot of work and a lot of hours to get your American Degree. But it’s worth every minute. Did you know only one half of one percent receive it annually? So if you have yours that’s no small feat!
  • I’m fairly certain if I had not been involved in FFA I wouldn’t have this blog. You may be wondering why I say that. I was originally accepted to a university as an education major. I wanted to be an English teacher. I hope you caught on to the title of my blog title being a knock off of Of Mice and Men, if not now you know. Last minute I changed my mind and submitted an application to The Ohio State University’s Agricultural Technical Institute (ATI) and became a dairy production and management major. I decided to follow something that I knew I was already passionate about, in part thanks to my FFA experiences.

I may have shed a lot of blood, sweat and tears those four years but I would do it again in a heart beat. I have a feeling a lot of FFA alumni feels the same way.

If you know a high school kid on the edge of joining, give them that push. I’m sure they’ll thank you. It’s a one of a kind experience that gives you amazing life skills.

Want to learn more about FFA? You can click on the link to the national FFA website. http://www.ffa.org

Interested in seeing where I went to college? http://www.ati.osu.edu

 

When Alaska is Warmer Than Ohio…

Interesting tidbit of the day Anchorage, Alaska is 21 degrees(F) today. Here in Ohio there’s a high of 3. Personally I don’t think the word “high” corresponds with the number “3” to well, but that’s me. When the air is frigid and the deep freeze is upon us we have to take some extra measures to keep our lovely ladies warm.

The hardest and most crucial group to keep warm are our babies. Just like human babies they are very vulnerable. Calves are born with little fat storage on their bodies. We have to keep their energy as high as possible so they can stay extra warm and toasty. A calf begins to feel cold stress at 45 degrees, can you imagine when it’s this cold how they feel? We’ve been busy keeping them warm.

One way to keep the calves warm is to give them blankets. The blankets are called calf jackets and strap around their legs to keep them secure.

Styling in her warm and cozy calf coat!

Styling in her warm and cozy calf coat!

This year we are trying something new to help our littlest herd members. We are now feeding our babies warm milk replacer 3 times a day instead of 2. This helps keep their energy levels more constant with more frequent meals. I don’t know about you, but it always warms me up to get a hot meal in my belly.

#1503 was more than pleased to hear she was going to be getting an extra meal.

#1503 was more than pleased to hear she was going to be getting an extra meal.

All of our barns are open to allow for lots of air flow and to make sure the girls are breathing in nice fresh air. This is great 1o months out of the year. While the free stall barn, where the mature cows live has large doors to pull shut, the other barns do not. So we provide wind breaks made out of large square bales of straw to keep the wind off of everyone.

Here are some bales in front of the calf barn keeping the babies warmer.

Here are some bales in front of the calf barn keeping the babies warmer.

The older heifers and cows are not as hard to keep warm. They naturally have more body condition (fat) on them. When temperatures start to dip, the cows take the hint to grow their hair out. The ‘do’s some of them grow are pretty nice!

Check out that hair!

Check out that hair!

Just being inside a barn with ample bedding can be a great comfort. Here’s one of our dry cows, a lady on a 2 month vacation before giving birth, checking out the snowy view from inside the warm barn. A roof and plenty of dry bedding can be a great comfort on a blustery day.

"Glad I'm inside!"

“Glad I’m inside!”

Our milking girls also have accommodations to keep them warm and dry. They live in a free stall barn. It has individual beds that are deeply bedded with sand for them. The sand is soft and comfortable. They can also sink down in to stay warm.

Everyone hunkered down in the free stall barn after a snow.

Everyone hunkered down in the free stall barn after a snow.

Donna taking a nap in a nice dry stall.

Donna taking a nap in a nice dry stall.

This has been a long, chilly winter. I, for one, am beyond ready for spring. But in the meantime we’re doing our best to stay warm!

Honey Garlic Chicken Tenders

My kids have reached the golden age of chicken nuggets and chicken tenders. I don’t care how many tantalizing things are on the menu at a restaurant, chicken is their go to. I set about making a home made version the other night. I wanted something that would make both young and old taste buds happy. This was our delicious compromise. They flew off the plate in no time!

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Honey Garlic Chicken Tenders

  • For the chicken tenders: 
  • 3-4 large chicken breasts, thinly sliced
  • 2 cups all purpose flour
  • 1 cup unseasoned bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1teaspoon seasoning salt
  • 1 teaspoon black pepper
  • 3 eggs
  • 1/3 cup milk
  • 1/3 cup water
  • 1 teaspoon minced garlic
  • oil to fry in

In one bowl combine flour thru black pepper, stirring to combine. In a second bowl beat eggs, add in milk, garlic and water. Stir to combine. Heat your oil to 375 degrees Fahrenheit.

Slice the chicken breasts in to thin strips. Allow to soak in the egg mixture for 10-15 minutes. This will let all the garlic flavor go in. I made a batch of tasty hand cut fries during this time.

The chicken strips are double breaded. I soaked the whole batch, then tossed in the flour mixture. After a good shake, re-dip in the egg mixture. Finally give one last toss in the flour. I did the entire batch so I could be done with the breading all at once. I hate gooey fingers from breading!

Fry in small batches. This way your oil stays hot and the coating stays crispy! No one wants soggy chicken tenders. The tenders take about 4-5 minutes to fry. Drain on paper towels and place in a LARGE bowl.

  • For the Sauce
  • 1/2 cup of honey
  • 4 Tablespoons of soy sauce
  • 2 Tablespoons minced garlic
  • 1 teaspoon ginger
  • 1/3 cup water

Combine in a small sauce pot. Bring to a boil and reduce in half. This takes about 10 minutes. Once reduced pour over cooked chicken tenders. Toss to coat. Sprinkle with salt and enjoy!