Parmesan Chicken

Recipe taken from the new Zion Cookbook (the NZC or blue one), from the kitchen of Dana Anderson. I paired it with cooked carrots (kind of like the Buttery Cooked Carrots minus the brown sugar) and couscous. 

  • 1/4 C dry bread crumbs
  • 1/2 C Parmesan cheese, grated
  • 1 t dried oregano, crushed
  • 1/4 t paprika
  • 1 t parsley flakes
  • 1/4 t salt
  • 1/4 t pepper
  • 6 chicken breast halves, boneless, skinless
  • 2 T butter, melted

Preheat oven to 400. Coat a baking pan with non-stick spray; set aside. In a bowl, mix together the bread crumbs, Parmesan cheese, oregano, paprika, parsley, salt and pepper. Dip chicken in butter, then coat in the bread crumb mixture. Please in greased baking pan and bake for 20-25 minutes or until done.

**I used chicken tenders instead of breasts and forgot to roll them in butter first. But considering how butter improves almost every dish, I drizzled over the top of the breaded chicken. The meat was really flavorful and tender.

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