Parsley Parmesan Chicken
Italian salad dressing 1/4 C.
Boneless skinless chicken breasts 2-3 lbs.
grated parmesan cheese 1/2 C.
dry bread crumbs 1/3 C.
parsley flakes 2 T.
paprika 1/2 t.
salt 1/2 t.
pepper 1/4 t.
Assembly Directions:
Combine chicken breasts and salad dressing in a freezer bag, coating well.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.
Cooking Directions:
Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350ยบ for 30-40 minutes or until thickest piece is done.
Italian salad dressing 1/4 C.
Boneless skinless chicken breasts 2-3 lbs.
grated parmesan cheese 1/2 C.
dry bread crumbs 1/3 C.
parsley flakes 2 T.
paprika 1/2 t.
salt 1/2 t.
pepper 1/4 t.
Assembly Directions:
Combine chicken breasts and salad dressing in a freezer bag, coating well.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.
Cooking Directions:
Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350ยบ for 30-40 minutes or until thickest piece is done.
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