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Easy Baked Chicken Breasts

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This week we have an easy menu to help lighten your work load. Add a tossed salad and a bottle of Chardonnay for a relaxing meal.

Easy Baked Chicken Breasts

Rice in Chicken Stock

Steamed Asparagus

Easy Baked Chicken Breasts

  • 4 boneless chicken breasts
  • ½ cup mayonnaise
  • 5 tsp. Italian seasoned dry bread crumbs
  • ½ cup grated Parmesan cheese 

Preheat the oven to 425°F.

Spray the baking dish with a light coating of Pam. Rinse the chicken and pat dry.

Mix the mayo and bread crumbs together in a small bowl. Spread onto both sides of the chicken.

Sprinkle the top of the coated chicken with the Parmesan cheese.

Bake for 20 minutes.

This mouthwatering dish freezes well.

Serve with a decorative arrangement of asparagus and cherry tomatoes on the plate to spruce up your evening.


Rice

Select your favorite brand of rice and make according to the package directions. Substitute half the water for chicken stock.

I like to make extra as rice freezes well, then it’s handy when I’m running late on another day.


Steamed Asparagus

  • 1 bunch asparagus
  • ½ cup chicken stock
  • ¼ cup dry vermouth or white wine
  • Water
  • 2 tbsp. butter
  • Metal vegetable steamer

Add chicken stock and dry vermouth or wine to a medium size saucepan. Insert vegetable steamer, then add water to just below the bottom holes.

Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.

Lay asparagus in a serving bowl. Spread the butter over them and serve.

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