IT Guy and I have been married for 40 years. And it wasn't until recently that I discovered that he wasn't much of a chicken fan. Raising three kids on a budget meant lots of chicken over the years and he never said a word. Even now....now that we're pretty much kidless, we still eat chicken 2 or 3 times a week. I really like it because I just like it and it's so versatile. IT Guy still doesn't say much about eating chicken although I know he'd probably prefer steak. And if we were the Rockafeller's, I guess we could eat steak that often. But sadly, we're not...and still on a budget so chicken it is! I'm always looking for ways to flavor the bird so he's happy....not that he's hard to please. Obviously...he ate it for 40 years and never told me he didn't like it THAT much. What a guy.
Panko Parmesan Garlic Chicken
4 boneless, skinless chicken breasts
1/2 cup olive oil
3/4 cup prepared Ranch dressing ~ divided use
3 tablespoons Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
2 cloves garlic ~ minced
salt and pepper to taste
2/3 cup Parmesan cheese ~ divided use
1/2 cup Panko breadcrumbs
1 teaspoon garlic powder
2 tablespoons melted butter
4 slices Provolone cheeese
Place chicken breasts in a large zip-top bag.
a medium bowl, combine the olive oil, 1/2 cup of the Ranch dressing,
Worcestershire sauce, vinegar, lemon juice, minced garlic and salt and
Pour mixture into the bag with the chicken and allow to sit in the fridge for about an hour.
Preheat oven to 350 degrees.
the chicken on a rimmed baking sheet and bake for about 20 minutes.
Turn chicken over and bake another 15 minutes. Remove from the oven.
Mix together the remaining 1/4 cup Ranch dressing and 1/3 cup of the Parmesan cheese. Preheat the broiler.
Spread mixture over each piece of chicken. Lay a piece of the Provolone cheese on each piece of chicken.
Mix together the panko, garlic powder, remaining 1/3 cup Parmesan cheese and the melted butter.
over the Provolone cheese and place under the broiler for a minute or
so until cheese melts and crumb topping is lightly browned.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!