Chicken Parmesan Review and Peanut Butter Pie

The Chicken Parmesan was amazing. {At least my husband gave it 2 thumbs up and said it tasted like Old Spaghetti Factory, but cheaper since we made it at home.} The sauce tasted so much better cooked in an oven with the chicken than if you had cooked it over the stove top by itself {maybe because it had pieces of cheese in it :) }. I used little tenderloin chicken peices because that is what I had on hand. Either way it would be good. It might have been better because you get more of the outside crunch. Another thing I may add is 1/2 cup of Parmesan cheese to the bread crumb mixture. This may give it more flavor and add more crunch {although it was pretty crunchy since I used to the Panko bread crumbs instead of regular... highly recommend using that.}

Peanut Butter Pie

I got this recipe off a website but tweaked it a bit and made it into a pie instead of brownies {since I am more of a pie girl and not a brownie girl ~ But you can layer the filling over brownies instead of a pie crust if you prefer.} I'm also sure you could make this a lightened version, which I have not tried and may have to - substituting the peanut butter for reduced fat and butter for reduced fat margarine and the cream for skim milk or 2%. {I'll let you know how it is since I have all of these ingredients in my pantry/refrigerator}. The first time I made this I used the ingredients listed below... and let me tell you, it was gone in 20 minutes. {I'll post pictures as soon as I make the lightened version}.

Filling
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
3 tablespoons half and half {or cream, whatever you have on hand}

Glaze
1 ounce semi-sweet chocolate
1 tablespoon butter or margarine

Crust {or you can buy a ready made chocolate graham cracker crust}
1 1/2 cups crushed chocolate graham cracker
1/4 cup sugar
5 tablespoons melted butter {or margarine}

Directions

Crust

1. Slowly add the powdered sugar until incorporated and then add the half in half/cream.
2. Pour into pie crust and smooth out the top.

Glaze

1. In a microwave safe bowl combine the ingredients for the glaze {1 ounce semi-sweet chocolate and 1 tablespoon butter/margarine}.
2. Mix thoroughly.
3. Pour glaze mixture in a zip lock bag.
4. Cut a small hole in the corner {using it as a pastry piper}and use this to create a design on the top {lines/swirls/etc}.
5. Smooth the top and and put in refrigerator covered for at least 1 hour before serving. Let it sit for 5-10 minutes before serving.