Mad Hungry with Lucinda Scala Quinn

Recipes from Today's Show: Chicken Parmesan

Posted by

TODAY on MHTV: Chicken Parmesan is one of my favorite things to make for Sunday dinner; I prep everything in the morning and then assemble and bake it right before we're about to eat.  The chicken is breaded in homemade breadcrumbs—they're really easy, fast and add a lot more flavor than the store-bought stuff. To make sure there's enough green on everyone's plates, tender blanched spinach is drizzled with olive oil and lemon juice for a healthy, light side. Lemon souffle pudding sounds hard but is actually a snap—it's the perfect dessert after a hearty meal. More from the show.

Get the recipes from this episode:

Chicken Parmesan

Blanched Spinach

Lemon Souffle Pudding

Watch ''Mad Hungry with Lucinda Scala Quinn'' weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

Comments (4)

  • made this dish last night....yummy...had enough left overs for chicken parm sammies tonight...the men in my life were very happy-great quickie sauce although
    I did doctor it up a bit and made extra for pasta side. Used panko crumbs also.

  • [...] after Kate had finished her homework and I had Chicken Parmesan in the oven…Kelli invited us down to the farm. I brought a bottle of wine and Kate searched [...]

  • Hi Lucinda,
    I absolutely love your show and your recipes. I have to say that I have actually prepared quite a few of recipes and they come out delicious! I am a mom of four 20 down to 9. I am very inspired to cook your recipes which helps with those days when I have little energy to put a dinner on the table.
    Teresa

  • You made a chicken casserole on the made hungery show on the Hallmark Channel Sept. 2 in the am using boneless chicken thighs and noodles. I could not get the recipe from the Hallmark web site. I would really appreciate it if I could get it. Thank you, Richard Thierry

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.