6 boneless, skinless chicken breasts
5 slices bread
2 c. grated cheddar cheese (small grate works best)
1/2 c. grated parmesan cheese
1/2 tsp. salt
1 tsp. pepper
1/4 tsp. garlic powder
1/2 c. margarine
Wash & pat dry the chicken breasts. In blender, whirl bread (to make fine bread crumbs), salt, pepper and garlic. Mix bread mixture with cheeses. Melt margarine. Dip chicken breasts in melted margarine, then roll in bread and cheese mixture. Place in well-oiled (Pam spray) 9x13 inch pan. Bake, uncovered, at 350 degrees for 40 minutes.
I usually use 12-14 chicken tenders instead.
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