By Connie Emmons
We are all on tight schedules with the holiday hustle and bustle. Preparing dinner can sometimes be a challenge to get something cooked in a short amount of time and with minimal preparation. This chicken recipe will solve your problems. Not only is this quick and easy, but it is ready in under 30 minutes!
This recipe is the only time I ever use instant potatoes. I personally don’t care for them any other way. When you purchase your chicken you will want to either buy relatively thin sliced breasts or slice yourself. The thickness should be similar to a hamburger patty.
Plan on serving this quick dish with something quick and easy as well, such as steamed broccoli or a simple salad. Lightly coat cookie sheet with a non stick spray and clean up will be a breeze.
PARMESAN GARLIC CHICKEN
2 cups instant potato flakes
2 tbl garlic powder
3/4 cup grated parmesan cheese
Combine first the ingredients stirring well. Roll chicken breast into dry mixture and place on cookie sheet. Bake for about 25 (minutes until done) in oven at 350 degrees. Serve while hot.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)