Wednesday, May 4, 2011

Parmesan Chicken

This meal is a favorite at our house!  It is definitely one that makes a regular appearance on my menu. Crushed ritz crackers, parmesan cheese, and garlic salt create a fantastic, slighty crunchy outside to a really moist chicken.  The chicken is dipped in yogurt before it gets this tasty coating and the yogurt makes for a really tender, flavorful chicken.  My kids love helping make this one by crushing the crackers.  As you can see...my little guy crushed these as I usually do them finely crushed.  But who's complaining when your 4 year old is busy and excited to help? 

I shook it up this time and tried to make it a little bit healthier as I'm on a quest to lose some of my baby weight and also make up for eating too many of those cookies I posted about earlier?!? I used whole wheat ritz and my fabulous neighbor (thanks Serene) lent me greek yogurt since I left the store without the yogurt and didn't want to go back.  I also omitted the butter and just used Pam spray on it.  I actually didn't taste a difference in any of the variations that make it more healthy.  The only difference would've been that the chicken might have been a teensy (not too noticeable, though) bit less moist without the butter.  Butter makes anything better, right?  So with or without the butter this chicken is SO fantastic!

Parmesan Chicken from "The Essential Mormon Cookbook"

2 C crushed Ritz crackers
3 T grated parmesan cheese
2 tsp garlic salt
8 boneless chicken breasts (I prefer boneless/skinless chicken tenders)
1 C plain yogurt
1/4 C butter, melted

Combine cracker crumbs, parmesan cheese, and garlic salt.  Dip each piece of chicken in yogurt to coat and then in crumb mixture.  Arrange in greased 9x13-inch baking dish.  Drizzle with melted butter.  Bake at 350 for about 45 minutes.  Serves 8.

1 comment:

Rachel @ Rachel's Recipe Reviews said...

Sounds good! And quick and easy--love it!