Wednesday, November 14, 2007

Parsley Parmesan Chicken

This is a tried and true recipe for our group now! I made this once and all the gals called to ask for another bag!!! I think we found this in Kraft foods or it was in Jen's fabulous magic binder of recipes. So I am now taking this recipe on a post-it and making it official!

10 lb Chicken Leg Quarters (I substituted boneless skinless chicken breasts)
1 1/2 bottles of Italian salad dressing
2 1/2 c shredded Parmesan cheese
1 2/3 c dry bread crumbs (seasoned italian crumbs are my fave)
1/2 c parsley flakes
2 1/2 T paprika
S & P

Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.
Place in ziploc and freeze.

To cook: thaw & bake at 350 uncovered for 30 minutes or until done.

1 comment:

Kelly said...

I'm going to try this recipe this month for our Freezer Co-op. How many does this serve? I'm thinking with 10 lbs of meat - something like 2 lbs chicken per 8-serving dish? So this would make 5 dishes? Just want to make sure I plan accordingly for our group of 7. Thanks! Sounds delicious (and super quick and easy, which is what I'm looking for this time!)