Garlic Parmesan Chicken
Yes, not unlike dinner from two weeks ago.
2 Tbsp. olive oil
2 Tbsp. melted butter
2 tsp. minced garlic
2/3 cup fine bread crumbs
½ cup grated Parmesan
1½ tsp. salt
1 tsp. oregano
¾ tsp. dried basil
¾ tsp. freshly ground black pepper
4 boneless, skinless chicken breasts
Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil, butter, and garlic; allow to sit for 10 minutes. In a separate bowl, mix the bread crumbs, Parmesan cheese, salt, oregano, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
The salad is romaine and radicchio, topped with a bottle low-fat blue cheese dressing.
2 Tbsp. olive oil
2 Tbsp. melted butter
2 tsp. minced garlic
2/3 cup fine bread crumbs
½ cup grated Parmesan
1½ tsp. salt
1 tsp. oregano
¾ tsp. dried basil
¾ tsp. freshly ground black pepper
4 boneless, skinless chicken breasts
Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil, butter, and garlic; allow to sit for 10 minutes. In a separate bowl, mix the bread crumbs, Parmesan cheese, salt, oregano, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
The salad is romaine and radicchio, topped with a bottle low-fat blue cheese dressing.