PARMESAN CHICKEN

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.