Blog 4 BAKED PARMESAN CHICKEN Skip to main content

BAKED PARMESAN CHICKEN

Ingredients


  • 6 chicken breasts
  • 1 cup light mayonaise or greek yogurt I used 1/2 of each and it was delish!
  • 1/2 cup parmesan cheese and reserve more for top
  • 1 1/2 tsp seasoning salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder

Instructions


  1. Preheat the oven to 375 degrees and spray a 9x13 pan with cooking spray. Lay the chicken inside the pan.
  2. Mix together all ingredients. Spread the mixture evenly over each piece so that the chicken won't dry out while baking.
  3. Sprinkle the top with fresh parmesan on the top of the chicken.
  4. Bake uncovered for 45 minutes. Enjoy!


Recipes Source : Click Here

Comments

Popular posts from this blog

VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2 cup chopped parsley 4 garlic cloves (minced) 2 eggs 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 24oz jar Marinara sauce parsley to garnish 1/3 cup grated Parmesan cheese (optional) Instructions In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop. When ready to cook, using a tables...

Green Bean Casserole

Ingredients 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cloves garlic, minced 2 cups sliced green beans 3 cups chicken broth 1 10 3/4-ounce can cream of mushroom soup ½ cup French-fried onions Salt/Pepper, to taste 1 cup grated Cheddar Instructions See notes for Crock Pot version. Preheat oven to 350 degrees F. Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened. Add the fresh garlic and cook for an additional minute. Remove from heat. Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain. In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt. Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes. Top with the grated cheese and bake for an additional 10 minutes. Recipes Source :  Click Here

Roasted Broccoli Quinoa Salad

INGREDIENTS 1 cup dry quinoa 2 cups water (or veggie broth) ½ pound broccoli, cut into florets 1 sweet potato, chopped into ¼ – ½ inch chunks 1 can (15 oz) chickpeas 1 bunch laccinto kale, roughly chopped olive oil, as needed ¼ cup fresh parsley 3 Tablespoons feta cheese juice from one lemon 1/2 Tablespoon apple cider vinegar 2 teaspoons maple syrup 3 Tablespoons olive oil salt and ground pepper, to taste crushed red pepper, to taste (optional) INSTRUCTIONS Preheat oven to 425ºF. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pa...