Easy Parmesean Chicken (this one's for you, Gina!)
Marinate 1-1/2 lbs boneless chicken breast tenders (i cut up whole chicken breasts into strips) in bowl with 1 cup buttermilk for 4-8 hours. Preheat oven to 500 degrees and oil jellyroll(sheet cake) pan well. Combine 1 cup Italian breadcrumbs(see recipe below) and 1 cup Parmesean cheese in large bowl. Briefly drain chicken, then dip into breadcrumb mixture and coat well, placing next into sheetcake pan. Drizzle top of each piece with oil, put into hot oven. Set timer for 8 minutes, at which time you remove chicken from oven and turn over. Return to oven for another 5 minutes. Serves 4 to 6 people. I chose to accompany my chicken with mashed potatoes, homemade chicken, and a romaine salad, as well as a glass of blackberry iced tea.
*Italian bread crumbs- 1 cup bread crumbs, dry *** 1/2 tsp salt *** 1/2 tsp dry parsley *** 1/2 tsp black pepper *** 1/2 tsp garlic powder *** 1/4 tsp onion powder *** 1/4 tsp oregano *** 1/4 tsp basil. Combine and toss.
p.s.- I am going to have surgery on my right sholder Oct. 17...I completely torn 1 tendon in that shoulder and partially tore another. I will be out of commission for at least 2 hours 15 minutes,
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