Baked Chicken Parmesan and Blind Pilot

So, we'll see how this goes… I've got a new baby on my hands and it seems that whenever I'm ready for the day before noon it's a huge win. It's all okay though, I'll take spending time with my sweet daughter over long showers and make up any day. So we'll see how much she'll let me write without stealing my attention with her cuteness. Because really, she's really cute. Have a baby, you'll see (and if you have one, you know).

She's being cute, hold on...

Anyways… I wouldn't be able to count how often a song got stuck in my head. Usually it's running through my head all day and I'll notice it on and off,  waiting for the moment where I can finally play either that song or a new one. The song that's been invading my just-before-sleep hours is We Are the Tide by Blind Pilot. I enjoy singing it to my little one before she realizes how tone deaf I am and begs me to stop :) For now, she enjoys and coos along to the sound of my voice. I'm trying to capture these moments, hoping I'll never forget.

I'll be listening to Blind Pilot while I prepare and bake my dad's specialty…

Now I'm not sure where he found or came up with this recipe since the whole family knows it by heart now but I can guarantee it's deliciousness. 

Baked Chicken Parmesan
Oven temp: 375

Ingredients:
1 jar marinara sauce
1 can tomato soup
1/2 to 1 cup water
2 Tbl brown sugar
1/2 Tbl italian seasoning

8-10 chicken tenders
2 Tbls olive oil
1 cup breadcrumbs
2 eggs, lightly whisked
2 Tbls water
1 cup mozzarella, shredded
spaghetti noodles
parmesan cheese
fresh basil (opt.)

Directions:
On the stovetop, combine first 5 ingredients to make your sauce. Bring to a soft boil and lower to a simmer so that your flavors are well mixed.
In a cast iron skillet, heat oil at a medium heat. Make an egg wash with the eggs and water in one bowl, and add the breadcrumbs to another bowl. Dip the chicken into the egg mixture and then cover with the breadcrumbs. Once all the chicken is dipped and breaded, add to skillet. Brown both sides, about three minutes on each side. Place the chicken into a 9x13 baking dish and cover with your marinara sauce. Cover with aluminum foil and bake for about 15 minutes. Start your pasta water while it bakes. After the 15 minutes, take the foil off, spread mozzarella over the top of the chicken and sauce, bake again, uncovered, until the cheese starts to brown. This will only be about 5 minutes. Start your pasta according to package directions while the chicken finishes up.
Serve chicken and sauce over your pasta. Garnish with some fresh basil and parmesan cheese.