07 February 2013

creamy Parmesan chicken

This picture amused me.
Ol' Pinterest is a great way to collect and organize potential recipes. And yes, I do actually use what I find there! This one was taken from my poultry board.

I applaud any recipe that makes chicken breasts-- so simple and easy to find, but often so dull-- into an interesting dinner. This dish is moist and flavorful and very easy to pull together. Serve over rice or quinoa, with a green salad on the side.


Creamy Parmesan Chicken
(original at The Recipe Critic, where you can also see a tantalizing picture)

4 skinless, boneless chicken breasts
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup grated Parmesan cheese + a bit extra
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

1) Preheat oven to 375 degrees and lightly coat 9x13 baking dish with nonstick spray.
2) Pound chicken breasts to about 3/4-inch thickness so they will cook evenly. (Instead of pounding, I simply cut a slit in the thickest part of the breast and flattened it out.) Arrange in prepared baking dish.
3) Stir together remaining ingredients, except for extra Parmesan, and spread evenly over chicken breasts. Sprinkle reserved Parmesan on top.
4) Bake chicken for 45 minutes, just until cooked through (check at 40 minutes in case your oven runs hot).

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