Friday, June 20, 2014

Saucy Parmesan Chicken and Hasselback Cheese Bread

After our cheese stick fail the night before, I was taking a big risk by making a dinner with not one, but two new recipes.  With the simple ingredients and directions, I figured they were a safe bet.  The first recipe, for the chicken, wasn't one that I will make again.  It was not awful by any means, it just lacked flavor.  The name is also a little deceiving because it was not "saucy" at all.  If you give it a shot let me know if you changed anything and how it turned out!

Saucy Parmesan Chicken

1 pound boneless, skinless chicken breasts
1/4 cup Zesty Italian Dressing
1/4 cup Parmesan Cheese, grated

Mix the dressing and cheese.  Place the chicken in a shallow dish and pour dressing mixture over the top.  Turn the chicken over to evenly coat.  Place in the refrigerator 30 minutes to marinate.    

Preheat oven to 425 degrees.  Prepare a cookie sheet with foil on top.  Place the chicken on the foil, discarding extra marinade.  Bake 20 minutes, or until 165 degree internal temperature.    

The recipe for the accompaniment to our chicken can be found here.  I figured it would be scrumptious since you can't really go wrong with cheese and bread!  I did simplify part of the process by buying an already made French loaf of bread.  I would love to try it with the homemade bread, but for a quick fix, the already baked bread was perfect.  Change out the cheese it sharp white cheddar isn't for you, but defiantly make it with you next meal!  You'll regret it if you don't!

Hasselback Garlic Cheesy Bread

1 loaf French bread
Sharp White Cheddar, sliced 
Garlic Butter (We made ours with melted butter and minced garlic)

Preheat oven to 350 degrees.  

Cut bread almost all the way through, about an inch apart.  Brush with the melted garlic butter, getting between the slices.  Place a slice of cheddar in each cut.

Bake about 5 minutes or until cheese melts.

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