Easy Tastebud Delights
02.13.08 Edition (February 13, 2008)
Easy Recipes
45 minutes+
-------Hi Everyone! Happy Wednesday to you!
Today's recipe sounds so tasty. I can't wait to try it. Serve with rice or pasta and a side salad. Enjoy!
Caesar Chicken
1/4 cup mayonnaise
1/4 cup Caesar salad dressing
1 tsp. minced garlic
1/2 tsp. dry mustard
1/2 tsp. parsley flakes
fresh, cracked black pepper, to taste
4 boneless skinless chicken breast halves
1/3 cup seasoned dry bread crumbs
2 tbsp. grated Parmesan cheese
Nonstick cooking spray
1. Combine first 6 ingredients in small bowl. Makes 1/2 cup marinade. Transfer to large zippy bag.
2. Flatten breasts slightly then place in bag and turn to coat. Seal and chill for several hours or overnight.
3. Combine crumbs and cheese on dinner plate. Remove chicken breasts from bag one at a time, leaving as much dressing on as possible. Coat well in crumb mixture. Place on greased baking sheet. Spray surface with cooking spray. Bake, uncovered in center at 375°F. oven for 25 minutes until no pink remains in chicken and juices run clear.
Serves 4.
Today's recipe sounds so tasty. I can't wait to try it. Serve with rice or pasta and a side salad. Enjoy!
Caesar Chicken
1/4 cup mayonnaise
1/4 cup Caesar salad dressing
1 tsp. minced garlic
1/2 tsp. dry mustard
1/2 tsp. parsley flakes
fresh, cracked black pepper, to taste
4 boneless skinless chicken breast halves
1/3 cup seasoned dry bread crumbs
2 tbsp. grated Parmesan cheese
Nonstick cooking spray
1. Combine first 6 ingredients in small bowl. Makes 1/2 cup marinade. Transfer to large zippy bag.
2. Flatten breasts slightly then place in bag and turn to coat. Seal and chill for several hours or overnight.
3. Combine crumbs and cheese on dinner plate. Remove chicken breasts from bag one at a time, leaving as much dressing on as possible. Coat well in crumb mixture. Place on greased baking sheet. Spray surface with cooking spray. Bake, uncovered in center at 375°F. oven for 25 minutes until no pink remains in chicken and juices run clear.
Serves 4.
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