Thursday, February 23, 2012

Parmesan Chicken - not to be confused with Chicken Parmesan

I got this recipe from the website who happened to get it from  "The Essential Mormon Cookbook" (I believe in giving credit where credit is due!). We had it last week before my sister-in-law, Cindy, had the food blog epiphany, so there isn't a picture of mine. This is the one from the website, but it actually looked the same.

2 C crushed Ritz crackers
3 T grated parmesan cheese
2 tsp garlic salt
8 boneless/skinless chicken breasts (or use tenders)
1 C plain yogurt
1/4 C butter, melted

Combine cracker crumbs, parmesan cheese, and garlic salt.  Dip each piece of chicken in yogurt to coat and then in crumb mixture.  Arrange in greased 9x13-inch baking dish.  Drizzle with melted butter.  Bake at 350 for about 45 minutes.  Serves 8.

Notes: In trying to make this a little better, I checked out the whole wheat Ritz crackers at the store. They were only 10% wheat, so I said, "Forget it!" I just used the regular and prayed that we would live to see another day. I also only used four chicken breasts, because that was all we needed, but would suggest doubling the coating ingredients if you're going to do all eight. It was starting to get kind of soggy and gummy towards the end of the four, or maybe doing half the chicken in a second batch of coating.

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