It’s what’s for dinner

Parmesan Crusted Chicken with Bacon Cream Sauce

I love to try new recipes. Especially if they are:

1. Delicious

2. Healthy

This dish fits both requirements. And best of all, my family loves it too!

Prep time: 10 mins

Cook time: 45 mins

INGREDIENTS FOR CHICKEN:

  • 1 lb boneless chicken breasts
  • 1 TBS mayo
  • 3 TBS shredded Parmasean cheese

INGREDIENTS FOR SAUCE:

  • 3 slices of bacon, fried and crumbled
  • 1/2 cup of heavy whipping cream
  • 1 TBS cream cheese
  • 1 TBS shredded Parmasean cheese
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to 400°
  2. Rinse chicken and dry so mayo will stick to it
  3. Baste the mayo onto chicken
  4. Top with shredded cheese
  5. Place in baking dish
  6. Bake uncovered 40-50 minutes
  7. When chicken has 10 minutes left, start your sauce
  8. Combine heavy cream and cream cheese into warm skillet, whisk until mixed thoroughly
  9. Add Parmasean and garlic powder. Whisk until smooth.
  10. Add some bacon but leave some for garnishing chicken
  11. Place chicken on plate and drizzle sauce over it.
  12. Add bacon and enjoy!
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Mouthwatering…

Are you looking for a simple, delicious, and different dinner idea?

Search no more. My family ADORES this dish. It combines a lot of their favorite foods and it is so incredibly easy to make.

And it doesn’t only have to be for dinner. It makes the perfect breakfast casserole too.

Sausage Hashbrown Breakfast Casserole

Prep time: 10 MINS

Cook time: 35 MINS

Total time: 45 mins

INGREDIENTS:
  • 2 lb hot breakfast sausage (my family prefers mild)
  • 2 (8-oz) packages cream cheese, room temperature
  • 1 (30-32oz) bag frozen shredded hash browns
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 2 cups milk
INSTRUCTIONS:
  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook sausage until no longer pink. Drain fat.
  3. Stir together cooked sausage and cream cheese. Set aside.
  4. Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage/cream cheese mixture and shredded cheddar cheese.
  5. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
  6. Bake, uncovered, for 35-40 minutes.
  7. Remove from oven and serve.
  8. ENJOY!


This is what’s for dinner!

Hi all. I wanted to share an amazing recipe I found. This is out of the world delicious! A definite must try. Enjoy!

Easy Sour Cream Chicken Enchiladas

So simple yet extremely rich, creamy and absolutely delicious!

An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe

.

P.S. I didn’t add either the onion or the green chilis bc my kids don’t like them but these are still great!

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Servings    Prep Time    Cook

Time
    

8            25 mins.        20 mins

.

Ingredients:

2 lb chicken breast diced. Could use as little as 1 pound

1 onion medium

1 tablespoon vegetable oil

8 flour tortillas 8 inch each

2 cups Monterey Jack cheese shredded

1/4 cup butter

1/4 cup flour

15 ounce chicken broth

1 cup sour cream

4 ounce chopped green chilis

Instructions:

Preheat oven to 375 convection or 400 conventional.

Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about 1/2 inch or smaller pieces. Dice one medium onion.

Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes.

Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften.

Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.

In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.

Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis.

Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.

Bake until golden brown and bubbling. About 20 minutes.