Parmesan Chicken Bake
One roommate threatened to shiv me if I didn’t make this again. Success!
This is a simple, tasty chicken bake that results in moist chicken breasts. Yes, that is chicken breasts, even crappy ones with a bit of freezer burn, that are moist, succulent and flavorful. It’s not highbrow food, but it is pretty dang tasty. The cook time is even a little forgiving, which is incredibly unusual for chicken breast recipes; they turn into dry, stringy horrors if you put off taking them out of the oven for a moment. The leftovers keep well, too, though the microwave is never kind to chicken.
Parmesan Chicken Bake, adapted from My Kitchen Escapades
4 chicken breasts
1/2 c. mayonnaise
1/2 c. Greek yogurt
3/4 c. fresh-grated Parmesan, divided
1 1/2 tsp. seasoning salt
1/2 tsp. pepper
2 cloves garlic, minced finely or grated
Preheat oven to 375F and grease a glass baking dish large enough to accommodate your chicken breasts. Lay the breasts in (it’s okay if they’re packed in a little) and set aside.
Mix the mayonnaise, Greek yogurt, 1/2 cup Parmesan, seasoning salt, pepper and garlic well. Spread the mixture over the chicken, making sure to cover all the exposed surfaces — it’s that coating that keeps the chicken from drying out. Sprinkle the remaining quarter cup Parmesan over the top and bake, uncovered, for about 45 minutes. Let it rest in the pan for ten minutes or so and serve with many veggies.