Herb Battered Baked Chicken Parmesan Chicken Breasts
Herb Battered Baked Chicken
2/3 cup bottled Ranch Dressing 1 Egg, beaten into dressing 1
cup Flour 2 cups Cornflakes Crumbs 3 lb. Chicken pieces
Preheat oven to 350 degrees. Pour dressing mix onto shallow
plate. Salt and pepper chicken pieces. Dredge chicken in
flour on both sides, shake off excess. Dip chicken on both
sides in dressing mix. Have your cornflakes crumbs in
shallow bowl. Place chicken piece by piece from dressing mix
into cornflakes crumbs Press crumbs into chicken. In shallow
roasting pan, place a rack. Lay chicken pieces on the rack.
Bake 1 hour, uncovered, turning once half way through
cooking time. Serves 4
Parmesan Chicken Breasts
6 boneless, skinless Chicken Breasts
3/4 cup (1/2 stick) Butter, melted
4/2 cup shredded Parmesan Cheese
5/2 cup dry Bread Crumbs 1 tsp. dry Basil, crushed 1 tsp.
dried Parsley
6/4 tsp. each, Hungarian Paprika, Salt and Pepper
Heat Oven to 400 degrees Spray a 15x10x1" jelly roll pan
with non-stick spray. Mix together all dry ingredients. Dip
chicken in melted butter and then roll in dry coating mix.
Place on prepare pan. Be sure and heat your pan before
placing meat on it and it won't warp up on one side. Bake 20
minutes on 1 side, turn over and cook 20 minutes on the
other side, or until tender. Serve with a simple marinara
sauce and fresh shredded Parmesan cheese. Make a nice tossed
salad and some garlic bread. Serves 6
BonApetite' PattyG from Missouri
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