Okay guys, don’t be mad at me… promise? I have been holding out the BEST chicken recipe for quite some time now. I literally make this once a week and just have not gotten around to blogging it yet. It is so perfect… moist, flavorful, tender. UGH!
Baked Parmesan Chicken
Just look at all that goodness. Baked parmesan chicken, pan seared Brussels sprouts with bacon in a light vinaigrette and twice baked potatoes. So yum! Looks pretty impressive right?
It is super easy and inexpensive. Let’s face it, I think we all get a little tight financially around the 1st and 15th of the month. So, during those tougher times, we still want to put great meals together for our families.
Jeremy had been having a tough week at work with lots of overtime so last night when he finally was able to come home at a decent time, I had our favorite chicken dish ready to welcome him home! Here’s how I made it.
Baked Chicken Parmesan, Seared Brussel Sprouts with Bacon & Vinaigrette, Twice Baked Potatoes
Ingredients
Baked Parmesan Chicken:
- 1 pound boneless skinless chicken I prefer chicken tenders
- 1/2 Cup Mayo
- 1/2 Cup parmigiano reggiano cheese fresh grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1 tsp plain panko breadcrumbs per piece of chicken
Seared Brussels Sprouts with Bacon & Vinaigrette:
- 18 oz frozen Brussels sprouts
- 6 slices bacon small dice
- 1 Tbls butter unsalted
- 1/8 Cup Italian Dressing
- pepper to taste
Twice Baked Potatoes:
- 4 red potatoes medium sized
- 2 Tbls butter unsalted
- 1/8 Cup Shredded Cheese Cheddar plus more for topping
- Garnishes of Sour Cream bacon and scallions
Instructions
Baked Parmesan Chicken:
- Preheat oven to 425 degrees. Place chicken pieces on baking sheet. Mix together the remaining ingredients except for the breadcrumbs in a bowl. Spoon mixture evenly over the chicken so it's covered. Sprinkle 1 tsp of the panko breadcrumbs over each piece. Place in oven until the outside is golden brown and bubbly and the internal temperature reaches at least 165 degrees. Enjoy.
Seared Brussels Sprouts with Bacon & Vinaigrette:
- Let Brussels sprouts thaw at least half way, slice each Brussels sprout in half and set aside. Place diced bacon in a medium sized skillet over medium low heat and cook until crispy, reserving the dripping. Set cooked bacon aside.
- Keeping 2 tablespoons of the bacon grease in the pan, turn up the heat to medium and cook the Brussels sprouts until nicely seared. Don't move them around too much but occasionally stir to make sure they aren't burning.
- Finish the Brussels sprouts with the butter, toss to combine, take off the heat and add the KRAFT Italian dressing and let it coat the Brussels sprouts, serve with the reserved bacon as garnish.
Twice Baked Potatoes:
- Preheat oven to 400 degrees. Wash potatoes, scrubbing the outside. Pierce the skin with a fork a couple times on each potato. Place directly on the oven rack and bake until cooked through about 30 to 45 minutes.
- Let potatoes cool on the counter while you finish the rest of your meal. Slice potatoes in half, and carefully scoop out the inside of the potato, leaving just a small amount of potato on the skin. Place the potato in a bowl and add the butter and salt and pepper to taste. Mix together with the 1/8 Cup KRAFT cheddar cheese, breaking up the potato in the process. Spoon mixture back into skins and top with more cheese. Place in oven in an oven safe dish and let cheese on top melt and potatoes heat through.
- Garnish with KRAFT sour cream, scallions and bacon. Enjoy!
Nutrition
Step by Step Directions
Preheat oven to 425 degrees. Place chicken pieces on baking sheet. Mix together the remaining ingredients except for the breadcrumbs in a bowl. Spoon mixture evenly over the chicken so it’s covered. Sprinkle 1 tsp of the panko breadcrumbs over each piece.
Place in oven until the outside is golden brown and bubbly and the internal temperature reaches at least 165 degrees. Enjoy.
Let Brussels sprouts thaw at least half way, slice each Brussels sprout in half and set aside. Place diced bacon in a medium sized skillet over medium low heat and cook until crispy, reserving the dripping. Set cooked bacon aside.
Keeping 2 tablespoons of the bacon grease in the pan, turn up the heat to medium and cook the Brussels sprouts until nicely seared. Don’t move them around too much but occasionally stir to make sure they aren’t burning.
Finish the Brussels sprouts with the butter, toss to combine, take off the heat and add the KRAFT Italian dressing and let it coat the Brussels sprouts, serve with the reserved bacon as garnish.
No step by step needed for the potatoes, they’re that easy! This is one of those meals where everything just tastes so good, you don;t know what to eat first… kind of like Thanksgiving!
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Dana DeVolk
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Bobbi says
July 26, 2014 at 11:02 pmYum…love baked parmesan chicken…just love it. Thanks for sharing your recipe!!
Looks great!
Vashti Quiroz-Vega says
July 27, 2014 at 11:14 pmHi Dana! What a scrumptious meal! Thank you for sharing. I’m going to make this entire spread this week. 😀
Damjana says
July 28, 2014 at 9:07 amOooo, yummy, you just gave me an idea for our lunch 🙂 I’m the only one in our family who likes brusssel sprouts and therefore they are not often on the menu. But this time I’ll go for it anyway ;)… yummy!!
Julie V. says
July 28, 2014 at 11:26 amThanks for sharing. They look so good. I appreciate you giving recipes for the entire meal. Pinned. I’m also following you on Pinterest.
Mine is here.
http://www.pinterest.com/julieannv86/
Michelle says
July 28, 2014 at 3:37 pmOh this looks like such a delicious meal, and I love how budget friendly it is with all the KRAFT items on rollback at Walmart. Brussels sprouts with bacon are among my favorite foods. I’ll definitely have to try them with Italian dressing at some point. #client
Jenny says
July 28, 2014 at 4:43 pmThis post gives my the confidence to try to make chicken parm! I would love for you to share your project on my Meet Up Monday Blog Party!
http://jennymaire.blogspot.com/
Crystal @ Simply Playful Fare says
July 29, 2014 at 12:42 pmThis looks like a great all around meal! I love encrusting chicken with yummy “things.” 🙂
Cathy Mini says
July 30, 2014 at 6:14 pmI am not gonna lie to you–your chicken looks great, but those potato skins (or loaded potatoes) look SOOOO BOMB!!!!! I want one right now haha they look so tasty! Honestly, everything looks so delicious.
Cheers,
~Cathy Mini~
OurMiniFamily.com
CJ Huang says
August 1, 2014 at 9:14 pmLooks like a very versatile meal! I’m not sure how to decide which part to make first. I hope you can stop on by and share this or any other recipe with us on Five Friday Finds! 🙂
blogqueendiane says
August 2, 2014 at 10:55 pmThanks – the chicken looks yummy!
anonymous says
August 11, 2014 at 7:39 amLooks tasty, particularly the chicken. Thanks for sharing.
It’s Brussels sprouts, btw.