Parmesan Chicken

I received this recipe from our associate pastor’s wife when I got married 27 years ago. I have cooked it many times since then – it is a flavorful alternative to fried chicken and one that we enjoy very much.

Parmesan Chicken

8 boneless, skinless chicken breasts
1 clove garlic (minced) or 1 tsp. garlic salt
1 stick melted butter
1 cup grated Parmesan cheese
1 cup Pepperidge Farms stuffing
salt and pepper to taste

Mix melted butter and garlic in a medium bowl. In a separate bowl, mix Parmesan cheese, stuffing, salt and pepper. Dip chicken into butter mixture and then into cheese/stuffing mixture. Coat well. Place chicken into 9 x 13 pan and drizzle with remaining butter. Put a tiny bit of water in the bottom of the pan. Cook uncovered for 1/2 hour at 350 degrees and then for another 1/2 hour at 300 degrees, until chicken is cooked through.

I served this earlier this week with new potatoes and green beans. I often serve it with rice, as well. It’s a real family pleaser at our house!



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