This is one of 3's favorites. It is so simple. I found the Kraft recipe in an ad in a random magazine. Since then I have tweaked it to fit what we like and give it some extra flavor. The original recipe called for panko bread crumbs. I didn't have any on hand when I went to make it the first time, so I used stuffing!! Why not?! It's made from bread and packs a lot of flavor. It was a hit!
Yields: 8 servings
Equipment:
M eat Mallet or Rolling Pin
Pastry Brush or Butter Knife
Tongs
Sheet Pan
Ingredients:
4 Chicken Breasts, boneless, skinless
2tsp Season Salt
1tsp Pepper
1/4 cup Mayonnaise (I prefer lite mayo)
1/4 cup Grated Parmesan Cheese
1 Cloves Garlic, minced
3 cups Pepperidge Farm Herb Seasoned Classic Stuffing
1tbs Italian Seasoning or Oregano
1tsp Crushed Red Pepper
Preparing the Chicken:
Step 1: Clean chicken breasts, removing fat and any gristle.
Step 2: Cut lengthwise, making two servings from 1 breast.
Step 3: Pound each piece (using a meat mallet or rolling pin) until each piece is the same thickness. This will ensure even cooking.
Parmesan Chicken Instructions:
Step 1: Pre-heat oven to 425°F. Move rack to the middle.
Step 2: Mix together mayo, grated parmesan cheese, garlic
Step 3: Season chicken with salt and pepper
Step 4: Using pastry brush or butter knife, spread a thin layer of mayo mix onto one side of the breast. Cover the entire surface.
Step 5: Using a clean meat mallet or rolling pin, mash the stuffing. This is usually best done in a sandwich bag or gallon size bag.
Step 6: Add Italian seasoning or oregano and crushed red pepper to stuffing mix.
Step 7: Using the tongs, lay each breast mayo side down into the stuffing mix, coating it evenly. Lay each breast stuffing side up on a sheet pan. Do not overlap.
Step 8: Bake for 20-25 minutes or until chicken is done.
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