xiaoxl/recipe_data huggingface dataset:
Simple Skillet Zucchini Squash


Ingredients:
olive oil, zucchini, onion, beef bouillon granules, water, salt, fresh parmesan cheese

Directions:
In a medium-large skillet, heat oil and then add onions and zucchini.
Cook over medium-high heat, stirring frequently, for 5 or 6 minutes. Reduce heat to medium-low.
Add water, beef bullion granules, and salt. Cover and cook 15 minutes. (Check on zucchini during cooking and add more water if needed.].
Remove lid and stir. Continue to cook, uncovered, until any remaining water is absorbed.
Serve topped with fresh grated parmesan cheese.
Fantastic Mexican Dip
Category: appetizers-and-snacks
By BUMBLEBEE6

This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy.

Ingredients:
2 pounds lean ground beef
1 (16 ounce) jar taco sauce
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
1 cup shredded lettuce
1  tomato, cubed
2  green onions, sliced
1 (2 ounce) can sliced black olives, drained

Directions:
Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside. In a large bowl,  mix the sour cream, cream cheese and   mix. Spread the mixture into a medium serving dish. Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 cups

Calories: 98.6
Fat: 8.1 g
Saturated fat: 4.4 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 4.8 g
Cholesterol: 25 mg
Sodium: 150.7 mg
Snapper Veracruz
Category: world-cuisine
By VARISSUL

Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named.  Use red snapper or rockfish.

Ingredients:
¼ cup olive oil
1 small green bell pepper, chopped
1  onion, chopped
3 cloves garlic, minced
¼ teaspoon ground white pepper
1 teaspoon ground cinnamon
1  lime, juiced
½ cup pimento-stuffed green olives, sliced
¼ cup canned diced green chiles, drained
3 large tomatoes, seeded and coarsely chopped
4 (8 ounce) fillets red snapper
1 tablespoon capers, rinsed and drained

Directions:
Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 212
Fat: 10 g
Saturated fat: 1.5 g
Carbohydrates: 6.5 g
Sugars: 2.9 g
Dietary fiber: 1.9 g
Protein: 24.2 g
Cholesterol: 41.4 mg
Sodium: 447.4 mg
Pineapple Apricot Cheese Spread


Ingredients:
crushed pineapple, mango chutney, apricot brandy, ground ginger, reduced-fat cheddar cheese, fat free cream cheese, reduced-calorie stick margarine

Directions:
In a sieve over a bowl, drain the pineapple, reserving 3 tablespoons of the juice.
In a small saucepan, combine pineapple, reserved juice, dried apricots, chutney, apricot brandy & ginger, then bring to a boil, reduce the heat & simmer 5 to 7 minutes or until thick, stirring frequently. Place in a bowl & chill thoroughly.
Put cheddar cheese, cream cheese & margarine in a food processor & process until smooth, scraping sides of the bowl occasionally.
Combine cheese mixture & cooled pineapple mixture, then spoon into a serving bowl, cover & chill.
Easy Potato Wedges


Ingredients:
russet potatoes, olive oil, kosher salt, black pepper, parsley

Directions:
Preheat oven to 350 degrees.
Cut potatoes into wedges.
Blend other ingredients thoroughly in a large bowl.
Stir potato wedges into the mixture until thoroughly coated.
Place potato wedges on cooking sheets, flat-side down.
Cook for 20 minutes. Flip the potato wedges over so the other side gets cooked. Rotate pans front-to-back and cook for another 20 minutes.
Sprinkle salt on the potato wedges if desired and serve.
Swiss Turkey Burger


Ingredients:
ground turkey, swiss cheese, Dijon mustard, pepper, seasoning salt

Directions:
Spray the grill with cooking spray and preheat for 5 minutes.
Mix the turkey, Swiss cheese, egg white, mustard, bread crumbs, pepper and salt together.
Shape into 4 patties.
Grill the burgers for 7-8 minutes.
Serve on a bun with your favorite condiments.
Southwestern Chili Dog


Ingredients:
TABASCO® brand Chipotle Pepper Sauce, salsa, sour cream, nacho cheese flavored tortilla chips, green onion

Directions:
Grill or heat hotdogs. Combine chili and chipotle sauce in a small saucepan over medium heat, and heat through.
To assemble, place hot dogs in buns. Top each with chili, salsa, sour cream, cheese, tortilla chips and green onion.
Serve with plenty of napkins.
Great Grandma Pady's Traditional Chex Party Mix


Ingredients:
margarine, butter, seasoning salt, Worcestershire sauce

Directions:
Melt margarine in open roasting pan in preheated 250 degrees oven., Stir in seasonings., Gradually add cereals,nuts and pretzels,stir to coat evenly., Bake one hour,stirring every 15 minutes., Spread an absorbent paper to cool., Store in airtight container.
Mexican Pepper Cheese Dip


Ingredients:
butter, onion, garlic, corn kernels, green onion, cheddar cheese, monterey jack cheese, sour cream, mayonnaise, ground ancho chili pepper, salt, cayenne pepper

Directions:
Preheat oven to 375°F.
In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
Add the jalapeños and the garlic and sauté for 2 more minutes.
Add the corn and sauté for 5-6 minutes.
Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl.  Add the remaining ingredients to the mixing bowl and blend well.  Season the dip with salt and cayenne pepper.
Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
Serve with your favorite chips!
Amazing Shrimp and Langostino Lobster Linguine
Category: seafood
By Michael

It was our turn to host the 'Dinner Club'. Our theme was Italian. This was a great entree that did not take hours in the kitchen and allowed me to enjoy our company. Great fun with great friends!

Ingredients:
1 (16 ounce) package linguine pasta, broken into fourths
2 tablespoons olive oil
12 slices cooked bacon, chopped
1  sweet onion, finely chopped
1 tablespoon minced garlic
1 teaspoon red pepper flakes, or to taste
½ cup dry white wine (such as Pinot Grigio)
1 pound uncooked medium shrimp, peeled and deveined
1 pound langostino lobster
1 ½ cups peas
1 cup basil pesto sauce
1 cup half-and-half
1 cup grated Parmigiano-Reggiano cheese

Directions:
Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes. Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes. Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 598.5
Fat: 26.3 g
Saturated fat: 8.7 g
Carbohydrates: 50.6 g
Sugars: 4.3 g
Dietary fiber: 4.3 g
Protein: 38 g
Cholesterol: 202.6 mg
Sodium: 637.9 mg
Mini Cream Cheese Rolls


Ingredients:
cream cheese, sugar, lemon juice, powdered sugar, milk, vanilla extract

Directions:
Preheat oven to 375 degrees.
Unroll crescent rolls and seperate to form 8 rectangles;  press perforations to seal.
Stir together cream cheese, sugar, and lemon juice.  Spread cream cheese mixture evenly over 1 side of each rectangle.  Roll up jellyroll fashion, starting at long end.
Gently cut each log into 6 (1 inch] slices using a serrated knife.
Place rolls in a lightly greased 9 X 15 baking pan.
Bake @ 375 degrees for 15 minutes or until lughtly browned.
Meanwhile, combine powdered sugar, milk, and vanilla to form glaze.  Drizzle glaze over warm rolls.
Carrot, Tomato, and Spinach Quinoa Pilaf
Category: side-dish
By Jess

I remember my aunt telling me about quinoa, saying it was such a wonderfully healthy food and what do you know? It's kosher for Passover! I decided to beef up my quinoa with some fresh vegetables, cooked until they are just tender without becoming mushy. As a side dish this serves 4-5, but I've been known to eat half of it as a meal on its own.

Ingredients:
2 teaspoons olive oil
½  onion, chopped
1 cup quinoa
2 cups water
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
1  carrot, chopped
1  tomato, chopped
1 cup baby spinach

Directions:
Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 1/2 cups

Calories: 164.8
Fat: 4.1 g
Saturated fat: 0.5 g
Carbohydrates: 27 g
Sugars: 2.4 g
Dietary fiber: 3.8 g
Protein: 5.7 g
Sodium: 52.3 mg
Another Black Bean Soup


Ingredients:
onion, garlic clove, Italian tomatoes, green pepper, bay leaf, chicken broth, thyme, basil, white wine, lemon juice, black beans, soy sauce, fresh parsley, chicken breast

Directions:
Add oil to hot pot.
Add onions and garlic and fry until onions are translucent.
Add tomatoes, peppers, bay leaf, chicken stock, basil, thyme, wine, and lemon juice, and let simmer for 15 minute.
Add beans and let cook another 15 minute.
Add parsley and chicken, and cook until chicken is done.
When soup is done, mash some of the beans.
BoBo's Chicken & Noodles


Ingredients:
chicken broth, water, bay leaves, salt, poultry seasoning, garlic

Directions:
Use an 8 quart stock pot.
Put first 9 ingredients into stock pot.  Mix well and bring to a rapid boil.
Add frozen noodles and chicken; mix well; bring to boil once again.
Reduce heat to low; simmer for 1 1/2 - 2 hours stirring about every 15 minutes.  Cook until the noodles and carrots are al dente.
Be sure to remove bay leaves before serving.
Asian Style Coleslaw


Ingredients:
napa cabbage, carrot, rice vinegar, canola oil, sugar

Directions:
In a small bowl, dissolve sugar in vinegar.  Add the oils.
Thin slice the cabbage and shred the carrot.  Mix together.  Then add the dressing and mix to coat.  Cover bowl and refrigerate.
This slaw is best made several hours ahead of time, or the previous day, to give the flavors time to blend.
Banana Bread-Nutella® Brownies
Category: desserts
By luv2trvl2it

This mixture of banana bread and Nutella® is a sure hit in our house and the parties I take it to.

Ingredients:
1 ½ cups white sugar
1 cup sour cream
½ cup butter, softened
2  eggs
1 ¾ cups mashed ripe bananas
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts  (Optional)
1 ½ cups chocolate-hazelnut spread (such as Nutella®), or more to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Beat sugar, sour cream, softened butter, and eggs together in a bowl until creamy. Add mashed bananas and vanilla extract and blend again. Add flour, baking soda, and salt and blend again until smooth and creamy. Fold in walnuts. Spread batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove brownies from the oven, leaving oven on. Add chocolate-hazelnut spread to the top without spreading. Return pan to the hot oven until chocolate-hazelnut spread is softened, 2 to 3 minutes. Remove from oven and spread chocolate-hazelnut spread over brownies.

Yields: 1 9x13-inch pan

Calories: 309.9
Fat: 15 g
Saturated fat: 5.4 g
Carbohydrates: 41.4 g
Sugars: 27.8 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 35.9 mg
Sodium: 214.5 mg
Peanut Butter Chocolate Chip Cookies


Ingredients:
butter, shortening, sugar, brown sugar, peanut butter, eggs, vanilla, all-purpose flour, old-fashioned oatmeal, baking soda, salt

Directions:
In a mixing bowl, cream butter, shortening and sugars.
Beat in peanut butter, eggs, and vanilla.
In another bowl, combine oats, flour, baking soda, and salt. Stir into the creamed mixture.
Stir in chocolate chips.
Drop by rounded tablespoons onto ungreased cookie sheets.
Bake at 350 degrees for 10-12 2minutes. Cool approximately 2 minutes before removing to a wire rack to cool.
Note: Oats may be put through a food processor or blender until fine if desired.
Disappearing Salad


Ingredients:
unsweetened pineapple chunks, bacon, hard-boiled eggs, green onion, sesame seeds, white wine vinegar, ground ginger

Directions:
Prepare the dressing: Heat the salad oil in a skillet. Add the sesame seeds and brown. Add the remaining dressing ingredients and mix well. Transfer to a jar, cover, and refrigerate for several hours. Shake well before using. Makes 1 cup.
For the salad: Place the spinach in a salad bowl. Top the spinach with the pineapple and garnish it with the bacon, egg, and green onion. Just before serving the salad, add the dressing and toss it lightly.
Mexi-Ranch Salad Dressing


Ingredients:
sour cream, mild salsa, salt, pepper

Directions:
Mix the first 4 ingredients together.
Add salt and pepper to taste.
Serve immediately, or refrigerate for an hour or longer so that the flavor goes through it.
Enjoy!
Single Serve Hot Chocolate, Fast!


Ingredients:
"water"

Directions:
Put all ingredients into a mug and stir. (If you have any lumps in your powders, it's MUCH easier to break them up when they're dry.].
Microwave up to 2 minutes, or until hot.
Stir vigorously to completely mix dry ingredients into water.
(Optional] Top with your favorite hot chocolate extras like whipped cream, peppermint sticks, marshmallows, whatever! Enjoy!
Zesty Greek Couscous Salad


Ingredients:
couscous, black pepper, lemon juice, olive oil, grape tomatoes, zucchini, fresh basil, feta cheese

Directions:
Can be served hot or cold.  If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot].  If served cold, chill for 4 hours before serving.
Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
Once couscous has reached proper consistency, add remaining ingredients.
Lentil Oat Loaf


Ingredients:
onion, rolled oats, egg, tomato sauce, garlic powder, dried basil, seasoning salt, black pepper

Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix lentils, onion, oats, and cheese in a large bowl and mix well.
Add the beaten egg and mix well.
Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
Bake uncovered 30-40 minutes or until top is golden and crispy.
Let cool at least 5 minutes.
Turn out onto serving platter and garnish with parsley, if desired.
Variations:
Add chopped celery, different sauces, different cheeses (or no cheese!] or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.
Custard Tart


Ingredients:
plain flour, self-raising flour, caster sugar, butter, eggs, water, vanilla extract, milk, ground nutmeg

Directions:
Preheat oven to 190ºC. Combine flours and 1¼ cup of the sugar in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add 1 egg and enough water (about 3 tsp] to make ingredients cling together. Press into a ball then shape into a disc and wrap in plastic wrap. Place in fridge for 30 minutes to rest.
On a lightly floured surface, roll dough into a circle about 30cm in diameter. Lift pastry into springform tin. Cover with cling wrap and place in fridge for 30 minutes to rest.
Place tin on oven tray, cover pastry with baking paper and fill with uncooked rice or baking beads. Bake for 10 minutes then remove paper and weights and bake for 10 more minutes until pastry is golden. Set aside for 30 minutes to cool. Reduce oven temperature to 180ºC.
Meanwhile, whisk together remaining eggs, vanilla extract and remaining sugar in a bowl. Slowly add hot milk and whisk until combined.
Pour custard into pastry. Bake for 15 minutes. Sprinkle with nutmeg and bake for a further 30 minutes or until custard is set. Set aside for 15 minutes to cool. Place in fridge to chill for 30 minutes before serving.
Lunch Box Pizzas


Ingredients:
tomato sauce, monterey jack cheese

Directions:
"Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. Bake at 425° for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator."
Boiled Raisin Cake I
Category: desserts
By Marcie Smith

This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up.

Ingredients:
2 cups raisins
2 cups water
½ cup vegetable oil
1 cup cold water
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt

Directions:
Boil raisins in 2 cups of water for 15 minutes.  Remove from heat. Add vegetable oil and cold water to the raisins. Mix sugar, flour, spices,  baking soda, and salt in a large bowl. Add the raisin mixture, and stir till just mixed. Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 x 13 inch cake

Calories: 436.3
Fat: 9.8 g
Saturated fat: 1.3 g
Carbohydrates: 84.6 g
Sugars: 47.8 g
Dietary fiber: 2.2 g
Protein: 5.1 g
Sodium: 205.8 mg
Wilted Garlic Spinach


Ingredients:
fresh spinach, olive oil, garlic, nutmeg, salt, pepper

Directions:
Heat the olive oil in a pan., Add the garlic, either chopped or smashed., Cook the garlic for about 3 minutes., Add spinach and with tongs, turn constantly until wilted., Sprinkle with nutmeg, salt and pepper., Enjoy!
Mango Salsa and Lime Vinaigrette Salad-CopyCat Qudoba


Ingredients:
olive oil, lime juice, garlic, chipotle pepper, cumin, cilantro, mango salsa, mangoes, pepper, cucumber, red onion, cilantro, lime juice, sugar

Directions:
Chop and mix Salsa ingredients into bowl, stir and set aside.
Add dressing ingredients into shaker cup or jar with a lid, Shake well. Add Cilantro, Salt and Pepper to taste.
On a bed of salad greens, add some meat of choice (I like to use leftover Fajita meat] then add toppings of choice. We like black beans, fresh guacamole, and the mango salsa and top with lime vinaigrette dressing, YUMMY!
Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)
Category: fruits-and-vegetables
By Sabattis

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving!  As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1  egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 3 dozen cookies

Calories: 152.3
Fat: 7.5 g
Saturated fat: 4.7 g
Carbohydrates: 20.6 g
Sugars: 14.4 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 24.7 mg
Sodium: 115 mg
Quick Baked Chicken Parmesan
Category: main-dish
By ChristineM

In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.

Ingredients:
canola oil cooking spray
½ cup water
1  egg, beaten
1 ½ cups bread crumbs
6 tablespoons grated Parmesan cheese, divided
1 tablespoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon garlic powder
6  skinless, boneless chicken breast halves
2 cups spaghetti sauce
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl. Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray. Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 395.2
Fat: 11.9 g
Saturated fat: 4.8 g
Carbohydrates: 32.6 g
Sugars: 9.5 g
Dietary fiber: 3.9 g
Protein: 37.3 g
Cholesterol: 116.3 mg
Sodium: 803.4 mg