Wednesday, June 29, 2005
Had a yummy dinner tonight. . .Mark especially like it! Even the kids ate it. It's a great dinner just for your family or for company and it's very simple. We had it with Jello Beans and salad but you could fancy it up anyway you like! Enjoy!
Butter and Herb Chicken
2 cups dry breadcrumbs
1 1/2 cups parmesan cheese (the fresher the better of course)
1 packet dry Ranch dressing mix
4 cloves garlic, minced (or 4 tsp. garlic powder)
1/2 cup minced onion flakes
8 boneless, skinless chicken breasts
3/4 cup melted butter
In a large bowl combine first 5 ingredients. Dip chicken breasts in butter then roll in breadcrumb mixture to coat evenly. Place on a cookie sheet coated with nonstick cooking spray and bake for 40-45 minutes or until golden brown. Serve with butter and herb sauce.
Butter and Herb Sauce
1 cup chicken broth
1 tsp. Dijon mustard
1/2 cup dry white wine (or white grape juice)
1/4 cup fresh lemon juice
3/4 cup butter, melted (I only used 1/2 cup)
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh parsley, chopped
In a small saucepan over medium-high heat, add chicken broth, bring to a simmer. Remove from heat and put in a blender. Add mustard and blend on high speed. Slowly add wine, lemon juice, butter and herbs and blend until smooth. Return to saucepan and heat over medium-low heat until ready to serve.
posted by Shana # 7:55 PM 
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