The Christy Kitchen
PARMESAN CRUSTED CHICKEN
1 1/2 - 2 lb. chicken breasts
3/4 cup Helman's mayonnaise
1/2 cup ranch salad dressing
1 1/2 cup shredded parmesan cheese
Salt and pepper to tase
1 tsp. garlic powder
1 tsp. paprika
1 tsp. basil
1 1/2 - 2 lb. chicken breasts
3/4 cup Helman's mayonnaise
1/2 cup ranch salad dressing
1 1/2 cup shredded parmesan cheese
Salt and pepper to tase
1 tsp. garlic powder
1 tsp. paprika
1 tsp. basil
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Preheat oven to 375. Cut the chicken into strips. If they are thick, cut lengthwise to make them thinner. Pound gently with a meat pounder. Place in a single layer on the bottom of a casserole dish. Sprinkle with salt and pepper. In a small bowl, mix together mayo, ranch dressing, parmesan cheese, garlic, and paprika. Mix well. Spoon mixture over the chicken breasts. Sprinkle with basil. Cook for 35 minutes. There will be some liquid that accumulates, so I usually drain the casserole about halfway through cooking and then again when it is done. If the top is not golden brown, move under broiler for a couple of minutes.
Preheat oven to 375. Cut the chicken into strips. If they are thick, cut lengthwise to make them thinner. Pound gently with a meat pounder. Place in a single layer on the bottom of a casserole dish. Sprinkle with salt and pepper. In a small bowl, mix together mayo, ranch dressing, parmesan cheese, garlic, and paprika. Mix well. Spoon mixture over the chicken breasts. Sprinkle with basil. Cook for 35 minutes. There will be some liquid that accumulates, so I usually drain the casserole about halfway through cooking and then again when it is done. If the top is not golden brown, move under broiler for a couple of minutes.