EASY WEEKNIGHT
CHICKEN BAKE
An easy and tasty chicken recipe. We all need those quick chicken recipes high on flavor for when time and energy are a factor. Slicing large chicken breasts in half means the meal goes further and with the rich toppings that's not hard to imagine, plus the toppings keep the chicken moist. The thinner chicken cutlets cook faster and more evenly.
Serve this tender chicken with veggies such as broccoli and cauliflower rice.
Leftovers or leftover chicken can be kept in the fridge or refrigerator whichever you call it. The next day microwave the chicken to reheat. If you like place a blob of butter on top first or drizzle melted butter over top once heated.
You can do meal prep with this and bake just before serving. Place in a casserole dish to bake. If you like you can garnish this chicken with sliced lemons, lemon zest or sprinkle with dried rosemary or other spices.
There is no need to first cook this chicken in a skillet. This easy dinner is bound to delight as the topping mixture keeps the juices in the chicken while cooking chicken and rendering it tender as can be.
2 large chicken breasts
1/4
cup mayonnaise (60 mL)
1/4
cup sour cream (60 mL)
2 tbsp Parmesan cheese (30 mL)
1/2
cup grated Mozzarella cheese (125 mL)
1/2
tsp salt (2 mL)
1/2
tsp garlic powder (2 mL)
1/2
tsp onion powder (2 mL)
1/2
tsp black pepper (2 mL)
1/2
tsp paprika (2 mL)
Extra grated Mozzarella cheese, to taste
Chopped chives for garnish
INSTRUCTIONS:
Preheat the oven to 375°F (190°C).
Slice the chicken breasts in half longitudinally.
Place in a 2 qt (2 L) baking dish.
In medium bowl, combine mayonnaise, sour cream,
Parmesan cheese and Mozzarella cheese, salt, garlic powder, onion powder and
black pepper. Spread over top of the
chicken breasts. Sprinkle with paprika
and a little extra grated Mozzarella cheese over top.
Bake 35 to 40 minutes or until golden brown on top
and cutting through the thickest piece of chicken, it shows white throughout
and no pink color. You could also go by
the internal temperature 165°F (74°C) using a meat thermometer.
Yield: 4 servings
1
serving
252.9
calories
18.9
g protein
18.5
g fat
0.1 g fiber
2.0
g net carbs