Friday, April 13, 2012

Parmesan Crusted Chicken and Mexican Cheesy Rice

Ryan made this for dinner last night.  It wasn't bad, but we were both hungry within a couple hours after dinner was done.  I think if we make this again, we'll have it with some sort of salad and/or fruit.  Chicken was easy and good - something that would be a quick thing to pull together for future dinners when we have very little on hand.

Ingredients for Parmesan Crusted Chicken:
⅔ c mayo
⅓ c grated parmesan
2 boneless chicken breasts, halved & pounded
4 t bread crumbs

Combine mayo & cheese. Spread on chicken, and then sprinkle with breadcrumbs. Bake at 425, 20-25min.

Ingredients for Mexican Cheesy Rice:
2 T olive oil
1/2 T minced onion (dry - not fresh)
1 c white or brown instant rice
1 can diced tomatoes w/ chili’s, undrained
1 can of chicken broth (14 oz)
½ c shredded cheddar

Heat oil in skillet and sauté onion until brown. Add rice, tomatoes and chicken broth and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Top with cheese before serving.

No comments: