Wednesday, April 1, 2009

Parsely Parmesan Chicken

I got this recipe from the Freezer Chicks who do a freezer swap like we do. I stumbled across their site this past week and think I may be using many more recipes from there soon! I've modified the recipe to show it on a single dish scale.

2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing
1/2 c shredded Parmesan cheese
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper

Assembly Directions:
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.

To Freeze: Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.

Cooking Directions:
Thaw & bake at 350 uncovered for 30 minutes or until done.

Makes 8 (4 oz) chicken breasts Cost $5.50 per meal (Chicken on sale for $1.99/lb)

This was super easy to make and they smelled delicious! Haven't cooked ours yet, but I'm looking forward to it. Going to serve with it with Marci's Zucchini Mozzarella Medley

Update: The Hubs made this dish while I was finishing up some work, and he made it with Asparagus and rice instead of the Zucchini. It was super yummy and I'll be making multiple batches again!

1 comment:

  1. We had these last night and loved them! We are excited to try some different things with the leftovers too!