Pesto Chicken Parmesan

Who would have thought this would be a hit?

Pesto Chicken Parmesan

1/2 jar of traditional basil pesto (though I'm toying with the idea of less)
1 can tomatoes
4 pieces chicken (boneless, skinless thighs preferred)
bread crumbs (optional)
mozzarella cheese (grated)
parmesan cheese
garlic and onions
salt and pepper

I start with a pot (Le Creuset) that can go in the oven - less to clean.

Saute the garlic and onions in oil.  Brown the chicken on all sides (if desired, coat in bread crumbs or flour first).  Season with salt and pepper.  Remove excess grease.

Spread the pesto over the chicken.  Pour the can of diced tomatoes over the pesto.  Cover with a liberal amount of mozzarella cheese and sprinkle pesto over all.  Bake at 350F until bubbly, and cheese is melted.

Serve with noodles - farfalle are a good choice.

Oatmeal Pancakes

I never use a recipe for this, so it goes something along these lines:

Oatmeal Pancakes

(for 2 and a half people)
1 egg
2 T yogurt/sour cream (optional)
1/3-1/2 c oats (quick doesn't have to soak; regular should be soaked in milk for 15 min-overnight)
1-2 tsp sugar (white or brown)
1/2 tsp baking soda
~1/3 c flour
~1/3 c milk (use more milk if no yogurt)

Adjust oats/flour/milk until proportions seem right.  I like them thick, just barely cooked through.  Keith prefers thin and near burnt.  Fry in oil/butter mixture.  Flip when bubbly.  Add a dollop of butter on top (can't have too much butter!).  Pancake is more or less done when the butter is melted.  Makes about 4 good sized pancakes.  I've also added wheat germ to the batter, and blueberries or apples while the pancake is frying.