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| Baked Parmesan Chicken with Carrots and Scalloped Potatoes | |||||
| Ingredients: | |||||
| 6 each | spilt chicken breasts | ||||
| 1/2 cup | all purpose flour | ||||
| 1/2 cup | Parmesan cheese grated | ||||
| 2 tsp | dried basil | ||||
| 1 tsp | dried oregano | ||||
| 1/2 tsp | black pepper | ||||
| 1 clove | garlic, chopped | ||||
| 1/4 cup | butter | ||||
| 1/3 cup | whole milk | ||||
| 1 bag | fresh carrots | ||||
| 1 box | scalloped potatoes | ||||
| Directions: | |||||
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1.Preheat oven to 400 degrees F (204 degrees C).
2.In 13x9 inch baking pan, melt butter in the oven. In a bowl mix the rest of the ingredients except milk and chicken. 3.Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 30-40 minutes or until chicken is fork tender and golden brown. 4. Steam carrots and cook scalloped potatoes as directed. |
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