Parmesan Chicken

This is one of my favorite chicken recipes. It’s always moist and tender.  Serve with rice, and make extra sauce to put on top of the rice.  I usually double the sauce recipe as it seems there is never enough to go around!

6-8 boneless, skinless chicken breasts
1 cup bread crumbs
1/2 cup fresh grated parmesan cheese (no Kraft)
1/2 cup melted butter
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

  1. Heat oven to 350 degrees
  2. Mix butter, mustard, Worcestershire sauce and salt.
  3. In a baggie (or pie plate) mix bread crumbs and parmesan cheese.
  4. Dip chicken in butter mixture, then into crumbs.
  5. Place on baking pan. Drizzle with remaining butter.
  6. Bake covered (or uncovered for crispiness) for 40-45 minute.

SAUCE

1 can Cream of Mushroom soup
1/2 cup sour cream
1/8 cup cream cheese
1 teaspoon lemon juice

  1. Mix together in a small saucepan and cook until cream cheese is melted and bubbly. Pour over chicken.
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