Tuesday, September 17, 2013

White Chicken Parmesan

My family ate A LOT of Italian food growing up... maybe because my daddio is Italian we all really enjoyed pasta and carbs carbs carbs.   I can't exactly remember when my mom started making White Chicken Parmesan but it is definitely a favorite of mine and we have it at least twice a month!  

This is a "go to" recipe because I always have the ingredients on hand!!

White Chicken Parmesan:

  • 4 Thin Chicken Breasts (I usually butterfly two breasts) pound slightly if needed
  • 3/4 Cup Sour Cream
  • 1 Stick Butter
  • 4-5 Garlic Cloves Pressed
  • Shredded Parmesan Cheese (about 1/2 cup)
  • Salt & Pepper
  1. Preheat Oven to 375 degrees.
  2. Line a 9 x 13 pan with foil or spray with cooking spray(for easy cleanup after!)
  3. Wash, Trim & Slightly Pound Chicken Breasts.  Place chicken breasts in prepared pan.
  4. Place stick of butter, pressed garlic and a couple shakes of salt & pepper into a microwave safe bowl.  Microwave approx 30-40 seconds or until butter is melted completely.
  5. Add sour cream to butter mixture and mix well.
  6. Coat BOTH SIDES of chicken with the sour cream/butter mixture evenly using all mixture.
  7. Top chicken with shredded Parmesan cheese (you can use more or less than 1/2 cup - personal preference!)
  8. Place chicken in oven uncovered for 30 minutes (or until done).
  9. Serve Chicken with a side of pasta and add homemade marinara from freezer cooking 3 if you really want a YUMMY dish!
  • Instead of placing chicken in a foil-lined pan, place it in your deep covered baker and microwave on HIGH 8-9 minutes or until chicken is done. 

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