Monday, June 11, 2007
Parmesan Chicken
2 T. Dijon mustard1/2 c. mayonnaise
1/2 c. Parmesan cheese
2 t. dried parsley
1/2 t. garlic powder
2 lbs of chicken breasts (about 4)
1/2 c. bread crumbs (seasoned, or add some basil and parsley)
1/4 c. panko or crushed Ritz crackers
Mix mustard, mayonnaise, cheese, parsley and garlic in a gallon bag. Squish it. Then add the chicken breasts. In a separate bag (only need a quart size for this), mix the bread crumbs and Panko. Panko is japanese breadcrumbs. It's...kind of coarser. I don't know how to explain it. More like cracker crumbs. My grocery store has it in the Asian foods section. If you can't find it, use crushed Ritz crackers. That's it. You freeze those bags together.
On serving day, dredge the sauced chicken in the bread crumb mix, and then bake at 350 for 25 minutes or so. You know, until it's done. It depends on what thickness of chicken breasts you use, I guess. You can serve it with noodles and red sauce or whatever.
Labels: chicken, dinner, freezer fairy
link | posted by Sarah Jean at 8:47 PM
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