Tuesday, March 29

Parmesan Garlic Chicken

I think someone has been sprinkling some crazy in my cereal these days.  Life has gone from busy to controlled chaos to chicken-with-it's-head-cut-off.

I've been trying to find ways to take back some control, like making bigger meals on Sunday so I can start the week off with some good leftovers and enough time to make it to a Monday night yoga class. As much as I'd love to stop working at 5, swing by the grocery store and come home to cook dinner... yeah, not so much.

This Sunday I made an old standby - Parmesan Garlic Chicken. It's just a Kraft recipe but it adds a lot of flavor to otherwise boring chicken breasts.  It's healthy and holds up really well when reheated.  Plus the garlic and parm make your house smell great!

I made it with an Asparagus Gruyere tart that was fantastic (recipe coming later this week), but ended up being too much cheese and sodium when paired with the chicken coated in parm and garlic.  That's what I get for being fancy!  Next time back to basic veggies like oven roasted broccoli or asparagus.  And I'll save the tart for something like steak or ham.

Happy eating!


Parmesan Garlic Chicken

1/2 c. grated Parmesan Cheese (use a heaping 1/2 c. to make mixture last longer)
1 envelope Good Seasons Italian dressing mix
1/2 tsp. garlic powder
1 egg
6 boneless, skinless chicken breast halves (about 2 lbs)

Mix cheese, dressing mix and garlic powder.

Lightly beat egg with a splash of water.  Dip chicken in egg mixture and then in crumb mixture, turning to coat the piece of chicken entirely.

Place in a shallow baking dish.  Bake for 20-25 mins at 400 degrees.

For a golden appearance / crispier crust, after the chicken is cooked through, set oven to broil.  Place chicken 6 inches from heat and broil for 2-4 mins until it's golden brown.

Calories 230, Total fat 7g, Saturated fat 3g, Cholesterol 100mg, Sodium 680mg, Carbohydrate 2g, Dietary fiber 0g, Sugars 1g, Protein 37g

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