Tonight for dinner I made chicken parmesan, rice and a roasted bell pepper, shallot and spinach salad. The safety for this recipe was stove, oven and knife safety. Chicken parmesan is one of my favourite meals to eat for dinner. I’ve only had it a couple times and it has always been at a restaurant so I thought that it would be fun to make at home. First I patted the chicken dry and then coated it with mayonnaise and breaded it with panko breadcrumbs and Italian seasoning. At first I thought that it would taste weird with mayonnaise instead of and egg but it gave it flavour and made it moist . Next I shallow fried the chicken in a bit of oil just until each side was golden brown. I put it on a baking sheet and coated it with marinara sauce and sprinkled it with some parmesan cheese. I broiled the chicken in the oven for 7 minuets until the cheese was golden brown and the chicken was cooked inside. For the salad I made a vinaigrette with red wine and rice vinegar, oil, dijon mustard, a bit of sugar and salt and pepper. I used a mix of iceberg lettuce and spinach and topped it with roasted red peppers and shallot (I roasted them in the oven for 5 minuets with some oil). I learned that a shallot is essentially just a small onion. My biggest challenge with this recipe was cooking with raw poultry because it isn’t my favourite thing to cook. The chicken parmesan was so delicious and I will be making this again soon. I would give this recipe and the overall experience a 5/5 because it was easy to follow and the chicken turned out perfectly!