Chicken parm ^3

Now that we’re all set up with cable, and given that we plan to watch Anthony Bourdain’s No Reservations in Rome, we realized that it was important to have something Italian-ish for dinner. We could not risk throwing our entire world off its axis when watching Bourdain eat his way through the Eternal City. And wanting to be sorta healthy, I baked some chicken, made the Mario Batali basic tomato sauce that we’ve grown to love, and tossed in two special ingredients (per the attractive nuisance’s brilliant brainstorm): olives and artichokes. And of course, fresh mozz and parm. Baked the whole concoction for about 20 minutes at 350 until it was bubbling hot and the cheese nice and gooey. Chicken parm to the third: a new favorite. And pretty easy, too!

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