This week I'm visiting my family in Alabama. Once my mom found out I was a pretty decent cook some time ago, she suckers me into cooking anytime I'm at home. Not that it takes much convincing, I love whipping up homemade meals! I didn't have many chances last year, so I'm taking every opportunity these days. This week, my dad actually asked that I cook one night so he'd have some leftovers to take to work. I took an old favorite recipe, Ritz Parmesan Chicken, changed it up a bit, and then found a good looking potato bake from Kraft Foods. Hopefully you'll like it as much as my sister and I did!
Garlic Parmesan Chicken
1/4 cup mayonnaise
1 Tbsp lemon juice
1 cup Panko Japanese bread crumbs
1/4 cup Parmesan cheese
1 Tbsp garlic salt
3-4 small boneless skinless chicken breasts (about 1 lb)
Preheat oven to 400°F. Mix mayo and lemon juice in medium bowl; set aside. Combine bread crumbs, cheese and garlic salt in separate medium bowl. Dip chicken in mayo mixture, then roll in bread crumb mixture until evenly coated on all sides. Place on ungreased baking sheet.
Bake 20 min. or until chicken is cooked through.
Italian New Potato Bake
Source: Kraft Foods
3 Tbsp olive oil
2 cloves galic, minced
1 1/2 tsp Italian seasoning
1/4 tsp salt
2 lb new potatoes, cut into quarters
1/2 cup grated Parmesan cheese
Mix oil, garlic, Italian seasoning, and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly.
Place in 15x10x1-inch baking pan.
Bake at 400 degrees for 45 minutes, stirring after 20 minutes.