Saturday, October 4, 2014

Cheddar Chicken

Choose fresh parsley over the dried form of the herb since it is superior in flavor. Choose fresh parsley that is deep green in color and looks fresh and crisp. Avoid leaves that are wilted or yellow as this indicates that they are either damage or over mature. Just like with any dried herbs, if you choose to purchase dried parsley flakes, try to select organically grown parsley since this will give you more assurance that the herbs have not been irradiated. 

Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

Flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Parsley can provide more than just a garnish. Parsley provide unique health benefits.  
Research Source: WH Foods

You’re gonna love this cheesy chicken. Easy to make. Drum roll, please! Your family and friends will be reaching for seconds.

Cheddar Chicken
Copyrighted 2014, Christine’s Pantry. All rights reserved.

4 skinless, boneless chicken breast
salt and pepper, to taste
1 teaspoon garlic powder
1/2 cup melted butter
3/4 cup bread crumbs
1 cup cheddar cheese
parsley, garnish

Preheat oven to 350 degrees.

Melt the butter. Season chicken with salt, pepper and garlic powder.

In shallow bowl, mix the bread crumbs and cheddar cheese.

Dip each chicken in butter to coat completely, than press into bread crumbs. Arrange chicken on 9x13 baking dish. Drizzle remaining butter over chicken and top with remaining bread crumbs mixture.

Bake for 30 minutes, or until chicken is no longer pink. Garnish with parsley. Enjoy!

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