Happy Monday, friends! I’ve been cracking up all week at the number of awesome people who stopped me to say they tried my Meatball Soup recipe. Yay! My husband thinks it’s hilarious that I’m sharing recipes since I don’t really measure any ingredients, but I do know what my kids like and that’s all that matters!
I was polling my troops last night about other dinners they like and they said I should tell you about our parmesan chicken and pesto noodle extravaganza. It’s so easy and always a crowd favorite. It might not be the healthiest dinner in my rotation (butter and bread crumbs and cheese, oh my!) but it always puts a smile on my family’s faces.
- Chicken breasts (as many as you need to feed your crew, but for this recipe I will assume 6)
- 1 stick of melted butter
- 1/2 cup of Italian seasoned bread crumbs
- 1 T. basil
- 1 T. garlic powder
- 1/2 cup shaved parmesan cheese
- Salt and pepper to taste
- Sliced tomatoes
Preheat oven to 350. Place chicken breasts on a foil-lined cookie sheet. Pour melted butter over chicken breasts. Sprinkle bread crumbs, basil, and shaved parmesan cheese on top. Season with salt and pepper to taste. Bake at 350 for 30 minutes or until chicken has that nice crusty, brown top. I’ve even been known to do this with frozen chicken breasts and then just use the Convection setting on my oven at 350 for just a little bit longer…maybe 35-45 minutes total.
For a side, I suggest serving noodles with pesto sauce. Our favorite pesto is a Costco staple that I just mix in with whatever noodles I have in my pantry.
I add a little more green with some sautéed broccoli.
Serve immediately and top the chicken with sliced tomatoes. Your family will think you’re a professional chef!
I would love to know what recipes your families love! Please feel free to send them to firstname.lastname@example.org.