Parmesan Chicken...throw it in a salad baby!

Need a great kid lovin', adult pleasin' kind of meal? Make some of this chicken, slice it up and throw it on top of a salad....... for those in your family who are salad lovers. My boy Mark told me yesterday, "I'm not a salad person, Mom." No kidding, as if I already didn't know. He just ate the chicken, and a few bites of lettuce and carrots I made him put on his plate.....baby steps. But seriously, this chicken is EASY! It only has three ingredients and can be made ahead in the morning and then baked just before dinner. We love to eat it with spaghetti noodles and marinara sauce, but for this week we opted for the fabulous salad route. Mr. Trick or Treat Bag is still lurking around....lurking and lurking. I can't tell you how many times I've heard "NOW can we have a piece....NOW can we have a piece.....You said we could have a piece after lunch, let's have lunch (at 9:30 AM)." Thus, the need for a healthy dinner.

Look for a tip about ranch dressing at the end of this post.

Also, I am planning to post my best roll recipe tomorrow. The recipe makes a 48 crescent rolls...just perfect if you are making rolls for Thanksgiving....sorry, this is not a dieters delight, but an extremely fabulous Thanksgiving delight! Stop by and check them out!

Parmesan Chicken


6 Chicken Breasts
2 1/2 C shredded Parmesan Cheese (for the best deal I get mine at Costco)
2 C Progresso Italian Bread Crumbs (I also buy this in bulk at Costco)

Salad Fixins....lettuce, spinach, pickled beats, peas, croutons, carrots, tomatoes, cucumber, red onion, peppers...what ever you like on your salad.Ranch Dressing

1. Lay the defrosted chicken on a large cookie sheet and cover with plastic wrap. Flatten the breasts out with a meat mallet. This will make them super tender.


2. Cut the breasts into strips. I like to keep a pair (several pair actually) of cooking scissors in my kitchen for cutting foods. Makes things so much faster!