by Millie Bentley
Greetings. Here’s a blast from the past – Baked Parmesan Italian Chicken. This dish is what I made for the boyos, served with spaghettini or angel hair pasta. The parmesan cheese gives it that delicious tastiness, I’m sure you will like it as much as we do.
Baked Italian Chicken
1/3 cup grated parmesan cheese
½ cup dry bread crumbs
2 tablespoons minced fresh parsley
1 teaspoon dried oregano
¼ teaspoon each of salt and pepper
¼ cup of milk
6 boneless, skinless chicken breast halves
¼ cup butter, melted
2 cloves garlic minced
2 tablespoons lemon juice
Place first six ingredients into a large resealable plastic bag (Ziploc) and mix well. Pour milk into a shallow bowl. Grease a 9-inch x 13-inch x 2-inch baking dish. Dip chicken in milk, then shake in crumb mixture and place in the greased baking dish. Combine butter, garlic and lemon juice; drizzle over chicken and sprinkle with paprika. Bake uncovered in a 350˚F oven for 30 minutes or until juices run clear. This is good with angel hair pasta, steamed broccoli, green salad, and hot sourdough bread. Yum! Yum!
Until next week, dear reader, vaya con Dios.