musings, mutterings, and creative muddle. . .

Monday, October 18, 2010

Ooo La La ~ Flightless Bird Goes Fast

On Friday,  I shared my Savory Cheesecake Recipe and there was that lovely chicken breast that we served on the side. 

A total 'winging-it' concepted recipe that completely won over all of our taste buds!  No hen-pecking (or leftovers) here. . .

Ooo La La Baked Chicken Breasts

One (boneless) chicken breast per person - thawed
Prepared Italian dressing - enough to coat chicken breasts
Bread crumbs (optional) - 1-2 Tbsp per chicken breast
Ground black pepper - to taste
Italian Seasoning - 1-2 tsp per chicken breast
Fresh parmesan cheese - 1-2 Tbsp per chicken breast

Preheat oven to 350 degrees

Place chicken breasts into zipper style bag.  Add Italian dressing, zip bag closed, and gently massage dressing into breasts until thoroughly coated.  Place breasts in lightly oiled pan, sprinkle with bread crumbs (if desired).

Season breasts with ground pepper, sprinkle with Italian Seasoning, then top with shredded parmesan cheese.

Place in preheated oven and bake until juices run clear and no pink remains when breast is cut in half-  approximately 50 minutes.

I always like to cut open the boneless breasts to ensure they are thoroughly cooked - just to be safe:-)

We slid in our pan of chicken right next to the Savory Ricotta Cheesecake.  We made the cheesecake first, then worked on the chicken.  Both were done at the same time in a 325 (not 350 as normal) oven.  I liked how the parmesan got just a wee-bit crunchy on top - went so incredibly well with the cheesecake.   The breadcrumbs add a little more texture and crunch, but these would be just as delicious without them.

Prep time is minimal, cooking time is a little lengthy, but you can do other things while the oven is making supper for you.

Have an Ooo La La kind of day ~

Robin Z

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