I found this recipe in one of my Taste of Home cookbooks a few years ago. It's really moist and juicy. Tonight we had it with red skin mashed potatoes, which there is no recipe for because they were Idahoan in the bag...you know, the kind you boil water for and dump them in!! Ha! And a pasta & veggie steamable. In other words, easy dinner!!
1/3 cup butter, melted
2 garlic cloves, minced
1 tsp garlic powder
1/4 tsp salt, optional
1/2 cup seasoned bread crumbs
1/4 cup finely shredded cheddar cheese
2 tbsp grated parmesan
dash pepper
6 boneless, skinless chicken breast halves
In a shallow bowl, combine butter, garlic, garlic powder and salt. In another shallow bowl, combine bread crumbs, cheeses and pepper.
Dip chicken in butter mixture, then coat with crumb mixture. Place in a 13x9x2 baking dish sprayed with Pam.
Cover and bake at 350 degree's for 45-50 minutes or until juices run clear.
6 servings
I have found that doubling the dipping ingredients works better. You might have a little leftover but at least there's enough..which sometimes there isn't if you don't double.
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