Monday, July 11, 2011

Chicken Parmesan

Wish I would of taken a picture of dinner tonight.  It was so yummy, thanks to for a great recipe.  I tweaked it some to what we had on hand and it turned out great.  The kids were saying, "I could eat all the chicken, you can make this every night."

Original recipe

1 cup buttermilk (I substituted with Dannon All Natural Plain Yogurt)
1/4 tsp garlic powder
1/4 tsp black pepper
4 boneless, skinless chicken breasts (I used three and split them in half.  They just come so huge.)
1-1/2 cups whole wheat bread crumbs (I used the heels of our homemade white bread from
I substituted 1 cup All Purpose Flour and 2 cups Bread Flour for 3 cups of the King Arthur Flour.) 
1/2 tsp salt, oregano, basil (I used 1-1/2 tsp Italian seasoning)
Parmesan cheese (I used Sargento Mexican blend cheese)

Preheat oven to 375.  Line pan with parchment paper.  In shallow dish, combine yogurt and garlic powder, and black pepper.  Rinse chicken breasts and allow to marinade in yogurt mixture.  Meanwhile, combine bread crumbs and other seasoning.  Dip breasts in the bread mixture and lay in pan.  Bake 20-25 mins.  A few mins before sprinkle with cheese.

I served with mashed potatoes and broccoli.

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