We had a great weekend, hope your weekend was just as great! We look forward to our Sunday dinners and get time to truly savor our meals. We also talk about our planning for the next week ahead. So, with this being said, we didn’t get much planning done due to the fact that this chicken dinner was just amazing! Neither one of us could stop eating! (WINNER WINNER CHICKEN DINNER!!) The chicken was evenly coated and succulent, and the chicken went great with our spring mix salad and sauteed mushrooms and onions. As always, please feel free to comment or give feedback! ENJOY!!
Makes: 4 servings
Here’s what you’ll need:
4 boneless, skinless chicken breasts
1 cup cornmeal
2 eggs, lightly beaten
salt and pepper
1/4 cup parmesan cheese
1/4 cup garlic & herb seasoning (we have a local Amish shop that I purchase the seasoning) or mix the following:
- 3/4 Tbsp garlic powder
- 3/4 tsp basil
- 1/2 tsp oregano
- 1/2 tsp paprika (optional)
Preheat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Set aside. In a small bowl beat 2 eggs, also set aside. In a shallow dish, measure out 1 cup of cornmeal. In another shallow dish, mix parmesan cheese, garlic mixture, salt, and pepper….
Dip chicken in the beaten egg (both sides should be covered). Next, dip chicken in parmesan cheese and garlic mixture (both sides should be covered). The last dip will be in the cornmeal (both sides should be covered). Lay on greased baking sheet…
Place in preheated, 350 degree oven bake for 30-35 minutes. Chicken should temp at 160 degrees, and be firm to the touch at the thickest part of the breast and the breading should be a golden brown…
I topped the chicken off with a little sprinkle of fresh parsley…
Have a great week!