October 8, 2010

Winner, Winner, Chicken Dinner

One part of being a wife that I actually really enjoy is cooking dinner. Back when Josh and I were shacking up and had very little responsibilities, I would spend a lot of time researching potential meals for us just to add some variety to our repetoire. Over that last six years, we have amassed quite the collection of recipes that we rotate through for our dinners, but still use some of those recipes we first tried oh so many years ago back in the apartment. Tonight was one of those nights. Let me introduce you to one of our tried-and-true chicken recipes: Butter Chicken.

It's easy, affordable, proably not-so-healthy. Here's the details. You will need:

  • boneless, skinless chicken breasts
  • 1 egg, beaten
  • 1/2 tsp. garlic powder
  • 1/2 cup crushed Ritz
  • butter (I usually end up using about 1/4 cup for 2 breasts), cut into pieces

To make:

1. Preheat oven to 375.

2. Place beaten egg in one shallow bowl. Combine crushed Ritz and garlic powder in second shallow dish.

3. Dip each chicken breast first in egg and then coat with Ritz/garlic crumbs. Place in 8x8 baking dish for 2 breasts or 9x13 dish for 3 or more breasts.

4. Surround chicken breasts with butter pieces...to the sides, top, bottom, the more the merrier.

5. Bake for 40 minutes.

See...so easy; I can even do it after working full-time and taking care of a baby.

By the way, the side is just asparagus topped with Parmesan and baked for 15 minutes.

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