Parsley Parmesan Chicken

No picture…but I will take one next time I make it! This is a great meal to make ahead and freeze–just double the ingredients and stick half in the freezer!

2-3 lbs. fresh fryer parts (or boneless chicken tenders)
1/4 cup italian dressing
1/2 cup grated parmesan cheese
1/3 cup dry bread crumbs
2 T parsley flakes
1/2 tsp. paprika
1/4 tsp. pepper
1/2 tsp. salt

1. Place chicken parts and salad dressing in a bag to marinade…in the fridge (for an hour or so).
2. Combine the parmesan cheese, bread crumbs, parsley flakes, paprika, salt, and pepper.
3. Roll chicken one piece at a time in the crumbs (or just put it all in a bag and shake!). Then place the chicken in a greased 9×13 pan or on a cookie sheet. (If desired spoon excess dressing over chicken–I don’t do this step, but others have told me it is good.) Bake at 350 degrees for 1 hour or until the thickest part is done.

**To freeze and cook later…Pour dressing and chicken parts in a gallon sized freezer bag. Then combine crumbs, parmesan, and spices in a quart sized freezer bag. Put both bags into a large freezer bag…and voila…all you need to do is pull the bag out the day before you want to enjoy this dinner, thaw it completely and follow instruction #3!

We enjoy this with a salad or green beans…and perhaps some mashed sweet potatoes.


2 thoughts on “Parsley Parmesan Chicken

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