I found this one on Pinterest. I believe the original recipe is from Best Foods.
1/2 cup mayonnaise
1/4 cup parmesan cheese
4 Chicken breasts. (I halfed the breasts to make the cooking time a little faster, if you use whole breasts you will probably need to add time to the total cooking time). \
4 tsp of bread crumbs
** Mix mayo and parmesan cheese in a small bowl. Spread that on top of the chicken. Sprinkle with the bread crumbs and bake for 20 minutes.
Tuesday, September 11, 2012
Sunday, September 2, 2012
TEX MEX CHICKEN AND RICE
I love anything that includes Fritos in the ingredients =) Kids loved this one. I got this off of Pinterest from the website: Everyday Insanity.
Tex-Mex Chicken and Rice1 1/2 cups low sodium chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds of chicken)
1 tablespoon vegetable oil
1 (10-ounce) can Ro-Tel tomatoes
1 (16-ounce) can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro
Combine 1 cup broth, rice and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed about 6-8 minutes. Pat the chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking, Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
Add remaining broth, rice, tomatoes and beans to now empty skillet and bring to a boil. Return chicken and juices to skillet and cook, covered over medium low heat until chicken is cooked thru and rice is tender 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest for 5 minutes then cut into 1/2 inch slices. Meanwhile let rice mixture stand covered for 5 minutes. Combine Frito's and cheese and cilantro in a bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over the chicken and rice mixture and put under heated broiler until golden.
Everyday Insanity blog.
Tex-Mex Chicken and Rice1 1/2 cups low sodium chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds of chicken)
1 tablespoon vegetable oil
1 (10-ounce) can Ro-Tel tomatoes
1 (16-ounce) can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro
Combine 1 cup broth, rice and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed about 6-8 minutes. Pat the chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking, Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
Add remaining broth, rice, tomatoes and beans to now empty skillet and bring to a boil. Return chicken and juices to skillet and cook, covered over medium low heat until chicken is cooked thru and rice is tender 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest for 5 minutes then cut into 1/2 inch slices. Meanwhile let rice mixture stand covered for 5 minutes. Combine Frito's and cheese and cilantro in a bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over the chicken and rice mixture and put under heated broiler until golden.
Everyday Insanity blog.
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