This blog follows my journey in my relationship with Christ as well as health, wellness, and fun. I'll post devotions, party planning ideas, and low(ish) carb meals that my husband and I enjoy.
"Don't you realize that your body is the temple of the Holy Spirit, who lives in you and was given to you by God? You do not belong to yourself, for God bought you with a high price. So you must honor God with your body." 1 Corinthians 6:19-20
Wednesday, April 19, 2017
I Can Eat Parmesan-Crusted Chicken?!
Well, hallelujah! I used to love getting parmesan-crusted chicken at Longhorn. I think they recently (in the past six months or so) changed their recipe; I don't like it as much. However, I do love my homemade version of it. Check out that golden brown crust...yum!!!
I'll share the recipe with you. But first, here is my Meal Plan for this week:
You can see that the word "variety" isn't how you would describe my breakfasts. I know that I like it; and, it is quick and easy. I do change it up from week to week. But, I often stick to the same breakfast each week, for a couple of weeks. On that note, you will see that we eat leftovers a few times. I would much rather cook three times each week than seven. So, I usually make enough for us to have leftovers as least once for dinner and enough that I can take it for lunch at least once (usually twice). Although I do not mind a good salad, I much prefer leftovers to having a salad every day for lunch. Now, for the recipe of the deliciousness that brought you here:
1 – 1.5 lb. boneless, skinless chicken
2 tbsp of vegetable oil
Red Pepper flakes
¼ cup Ranch dressing
¼ cup grated parmesan
2 tbsp butter, melted
½ cup Panko bread crumbs
¼ tsp garlic powder
1/3 cup grated parmesan
Coat a baking or casserole dish with the vegetable oil and place chicken in the dish.
Sprinkle chicken with garlic salt and red pepper flakes.
Bake at 425° for 15-20 minutes (flip chicken at 10 minutes). Remove from oven and set aside.
Ranch spread: mix ¼ cup of parmesan and ¼ cup Ranch dressing. Spread about 1 tbsp onto each piece of baked chicken.
Mix bread crumbs, garlic powder, parmesan, and melted butter. The crumbs should be evenly moistened. Sprinkle over chicken spread.
Position oven rack 6-8” from broiler. Preheat broiler. Place chicken under broiler and cook until cheese melts and crumb topping turns light, golden brown.
For leftovers: heat oven to 350°. Place chicken on aluminum foil and bake 12-15 minutes.
In case you are wondering about the nutritional information for the deliciousness, I have that for you also. It is more carbs than I normally eat for one meal, but with 32 grams of protein, I'll take it!