Over the weekend, we had another progressive dinner with our friends. We had so much fun the last time, I begged to do it again. And again, it was. Bug and Sweet J think it is the most fun thing ever. Once we get in the rhythm of transferring houses between courses, they don’t want it to stop.
This time around, we were in charge of the main course. If you peruse the eat it page, you will see I am not as inspired by main course items as I am by chocolate and other sweet things. This does not mean there are not inspiring main courses like, for instance, this recipe for breaded baked chicken. It’s simple enough for a Tuesday night but tasty enough for sharing with friends.
I’ve been told this recipe is similar to that of Shake n Bake. Never having had the box version, I can’t say. However, in my opinion, homemade is so much better. :) The chicken bakes up tender and juicy (I think it’s the oil in the egg wash) and the breadcrumb crust is delicious. My favorite part is where the turned in edges make the chicken breast almost stuffed.
The ingredients are basic, the steps are simple and it goes well with just about everything. Inspired main course? I think so.
Recipe modified from Whole Foods for the Whole Family
Ingredients
- 4 medium chicken breasts, thawed and tenderized
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/3 package of Italian salad dressing mix (1 1/4 tsp)*
- 3/4 tsp salt
- 1 egg, beaten
- 2 tsp oil
Instructions
- Combine the breadcrumbs, Parmesan, salt and Italian dressing mix.
- Beat together the egg and the oil in a separate bowl.
- Dip the chicken in the egg and then coat them in the breadcrumb mix.
- Curl the edges under and place on a foil cover baking sheet.
- Bake at 350F for 30-35 minutes.
Notes
*If you don't have Italian dressing mix on hand, try a combination of thyme, basil, marjoram, oregano, garlic powder or parsley.
