Rosemary Peasant Bread & Chicken Parmesan

I got this recipe over at Make and Takes and just tried it last week. It was so good, and simple. It tastes a lot like the bread at Macaroni Grill, which is pretty much my favorite stuff. It went great with the Chicken Parmesan as well. I love Italian food.

Rosemary Bread

1 packet dry yeast (or 2 1/2 tsp)
2 c. warm water
1 T. sugar
2 tsp salt
4 c. flour
1-2 tsp. fresh Rosemary plus more for topping
Olive Oil, Corn meal, Melted butter and salt

Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not knead!! Cover and let rise for 1 hour or until double in size.

Remove dough. It will be sticky. I like to oil my hands when shaping it. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. Cover with a towel or greased plastic wrap. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

This bread is great dipped in olive oil & balsamic vinegar.

Chicken Parmesan

1/2 c. Italian seasoned bread crumbs

1/4 c. parmesan cheese

1/2 tsp garlic powder

1/4 tsp salt

1 tsp extra Italian seasoning (if desired)

1 c. tomato sauce

4 slices fresh mozzarella cheese


4 chicken breasts


2 tbsp melted butter


Flatten chicken breasts with mallet. Combine bread crumbs, parmesan cheese, & seasonings. Dip the chicken in the melted butter & then into the bread crumbs. Place into lightly greased pan.

Bake 15-20 minutes @ 425 degrees.

Remove from oven & top with 1/4 c. sauce & 1 lice of cheese on each piece. Return to the oven & bake until melted. Serve with pasta.

This chicken was so tender since it was cooked for such a short amount of time. My husband LOVES Macaroni Grill's chicken parm. & he said this is a close second. (Better even than Olive Garden's! That's a huge compliment from Mr. Picky).