Tuesday, 31 March 2015

La Kitchenette Souris : Tender Italian Baked Chicken & Glazed Carrots

These two recipes are absolutely fabulous!

Very easy & delicious, these are ones for the amateur cook or, heehee, the simply lazy. *winks*

They will be repeats in our household, for sure and for certain! 

Tender Italian Baked Chicken

3/4 cup mayonnaise
1/2 cup Parmesan cheese, grated
3/4 teaspoon garlic powder
3/4 cup Italian Seasoned bread crumbs
4 skinless boneless chicken breasts

Preheat oven to 425F.

In a bowl mix the mayo, Parmesan cheese & garlic powder.

Place bread crumbs in a separate bowl.

Dip the chicken into the mayo mixture & then into the bread crumbs to coat.
(You may need a few more bread crumbs than the recipe calls for, depending on the size of your chicken breasts)

Arrange coated chicken on a baking sheet.
Bake 20 minutes or until juices run clear.
(I ended up doing mine an hour because I had larger pieces of meat & wanted them to be well done~ they were still very tender & lovely!)

Glazed Carrots

1 pound carrots, sliced
2 Tablespoons butter
1 Tablespoon lemon juice (fresh or bottled)
1/2 teaspoon garlic salt or powder
1/2 teaspoon dried basil
freshly ground black pepper to taste

Steam carrots until tender crisp. Strain.

Melt butter.
Stir in remaining ingredients.
Toss with carrots. 

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