Parmesan Chicken

... not to be confused with Chicken Parmesan :o) This is one of our family favorites--I remember Bennett wolfing it down in his high chair! It is really fast and easy, and it tastes SO good. I modified the recipe from a Kraft cookbook we got for our wedding--who knew it would become such a staple in our home?

My baby brother loves Parmesan Chicken and always has me make it whenever he comes into town. He was searching my blog for it the other night so he could make it for his fiancee, but it wasn't there. Needless to say, he called me the next morning to let me know :o) So this one is dedicated to Freddy and Annabelle, who will get married at the end of this month--we love you guys!!!

Parmesan Chicken
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1 envelope dry Italian salad dressing mix (I use Good Seasons)
3 Tbs melted butter (or 1 beaten egg)
6 boneless skinless chicken breasts

In a shallow pan (I use a pie plate), pour the butter or egg (or water, if you're trying to cut down :o) In another shallow pan, combine the Parmesan cheese, bread crumbs and dry Italian salad dressing mix. One by one, dip the chicken breasts in the butter, then coat both sides in the bread crumb mix. Place them in a lightly greased 9x13 pan (I just line it with foil for easy clean-up), and then pour any remaining bread crumbs on top. Bake at 400 for 20-30 minutes, or until chicken is cooked through.

I usually do a rice pilaf on the side, with veggies and a salad. You can also do an angel hair pasta with butter and lemon or something like that... It's a very versatile dish.


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