Here's one our family favorites that I made last night. I got the recipe from Cook's Country Magazine about 3 years ago. I make it at least once a month, year-round. It takes only 10-15 minutes to prepare the chicken & you can make the sides while the chicken bakes.
The chicken's paired with zucchini & yellow squash (I wanted to try the frozen kind - it was totally gross! Buy fresh everytime & steam it!), broccoli, and Rice-A-Roni Nature's Way Parmesan & Romano flavor and pink lemonade. Super yum.
Parmesan-Garlic Crusted Baked Chicken
Preheat oven to 425*.
6 boneless, skinless chicken breasts (I like the hand-trimmed ones from Albertsons. Don't use cheaper ones cuz they come out tough.)
Line 2 glass 9x13" pans with foil & lay 3 chicken breasts in each, about 2 inches apart. No need to grease pans. Pat chicken dry with paper towels.
In 1 cereal-size bowl, mix:
1/2 cup Italian flavor or Garlic-Herb bread crumbs
1/2 cup grated Parmesan cheese
3 garlic cloves, minced (or a cereal-spoon size scoop from pre-minced garlic in a jar)
2 Tablespoons olive oil
1/2 tsp salt
1/8 tsp pepper
Stir together until well-mixed & SLIGHTLY damp. Add more olive oil, if needed.
In a 2nd cereal-size bowl, mix:
1/2 cup + a soup-spoonful Mayonnaise (NOT Miracle Whip!!)
3-4 Tablespoons dried Italian seasonings
Spread a spoonful of the mayonnaise mixture evenly over top of each chicken breast. Sprinkle bread crumb mixture over top of mayonnaise mixture & press lightly to stick it to the mayo mixture.
Bake uncovered 25-30 minutes (until bread crumbs are golden brown & thickest part of chicken registers 160* on a thermometer).
Posted by Kathryn at 1:23 PM