Sunday, August 17, 2008

Parsley Parmesan Chicken

½ C Italian dressing

5-6 lbs chicken

1 C parmesan cheese

2/3 C dry bread crumbs

¼ C parsley flakes

1 t paprika

1 t salt

½ t pepper

Put chicken and dressing in large bowl (I used WAY more than 1/ 2 C of dressing!!), cover and refrigerate at least 4 hours.

Combine rest of ingredients and roll chicken into crumbs, placing in greased 9x13 pan. Spoon excess dressing over chicken. Bake at 350 for 1 hour.

Place in freezer bag. To serve: thaw, place in pan and bake at 400 for 10 minutes or until warm.

No comments: