For the Chicken:

1. Preheat the oven to 350F. Line a baking pan/sheet with some parchment paper.
2. Toast the bread until brown and crunchy. Break it apart into a food processor, then pulse until completely crumbled. Add the parmesan cheese and Italian seasoning and pulse a few more times to combine. Pour into a shallow container for dipping into later.
3. In another container, scramble the eggs and set aside.
4. Pat the chicken breasts dry with a paper towel, then cut the breast in half to make two long, thin pieces of chicken.
5. Dredge in the egg, then dip into the breading. Make sure both sided are fully covered.
6. Place on the pan. Repeat with the other pieces of chicken.
7. Bake for 20-25 minutes or until the chicken is fully cooked in the middle. I always use a meat thermometer to make sure my chicken is fully cooked!
8. Enjoy with some marinara and pasta for a delicious (and easy) Italian meal at home.

For the Brussels Sprouts:

1. In a large cast iron pan, cook the bacon until crunchy. Remove from the pan.
2. Add the brussels to the pan and cook until they start to soften. Add the mushrooms and garlic.
3. Cook the vegetables until the mushrooms are soft and tender, and the brussels are no longer hard in the middle. Add the seasoning and stir together.