As my mother used to say to me whenever she had some especially good advice she wanted to pass on to me or was teaching me to do something she thought would stand me in good stead in the coming years, "Someday you'll thank me for this!" which is exactly the way you will be when you try this recipe just once. If you want to whip up a quick and impressive dinner that is almost completely fool-proof, then this is one recipe you'll want to keep in your bag of tricks. Once you've tried it, I can guarantee you'll go back to it again and again unless, of course, you don't like chicken no matter how good the recipe is and if that's the case, then I can't help you. This recipe is so easy you could almost do it in your sleep. One nice thing, as well, is that you can prepare it early in the day and refrigerate it until you're ready to pop it in the oven and bake it for dinner. If you need to stretch it out to feed a crowd, you can cut the chicken breasts in half and serve smaller portions which is what I often do. Sometimes one big chicken breast ends up being far more than one person can eat and then some of it ends up being wasted. So, without further ado, here is how you do it:
6 Chicken breasts, washed and dried
Combine together:
1 C. seasoned bread crumbs
1/2 C. Parmesan cheese
2 tsp. Accent
¼ Tsp. Paprika
½ tsp. Season All or Lawry's seasoning salt or whichever kind of seasoning you like.
In a separate bowl place:
½ C. melted butter
STEP TWO: Place on a cookie sheet. Sprinkle leftover crumbs on top. Bake 30-45 minutes at 400 degrees. There! What could be easier than that? I told you it was almost fool-proof!
Serve while hot with your favorite side dish and a delicious green salad. Serves 6-12, depending on whether you cut up the chicken breasts. Enjoy!
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