Wednesday, October 6, 2010

Easy Dinner

The other day, I needed a meal that would not take long to prepare, and that could sit in the oven for an hour or longer while I went visiting teaching. I would have a short time between work and my appointment, and by the time I finished, Thomas would be home and we'd both be hungry. Considering ingredients I had at home, I decided to make this:

Breaded Baked Chicken Breasts

2 boneless skinless chicken breasts (or other chicken parts of your choice), thawed with fat etc. removed
about 1/2 cup bread crumbs (we used Italian-seasoned)
1/4 cup parmesan cheese
1-2 eggs, beaten
a little bit of butter

  1. Mix bread crumbs and parmesan cheese in a shallow bowl.  Beat eggs in a second shallow bowl.
  2. Once your chicken breasts are prepared as indicated above, dip them individually, first into the eggs, then into the bread crumb mixture. Once coated, repeat.
  3. Place into small, lightly greased baking dish. For 2-3 chicken breasts, I use a glass loaf pan.
  4. Put a little bit of butter on top of each chicken breast.
  5. Bake at 350° for an hour, until juices run clear/chicken is no longer pinkish/translucent inside.
  6. Serve chicken on its own with a healthy side (we chose green beans) or topped with your favorite marinara sauce. The first time I made this I had some leftover homemade marinara sauce that complimented the breaded chicken very well.


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