Time to finally feature a recipe that doesn’t involve sausage or stir fry! While we eat those a lot, at least twice a week we eat a chicken dish. I’m getting so tired of chicken, but then I’ve never liked the whole ‘chicken, side, vegetable’ type of meal. I guess it reminds me too much of growing up. My mom isn’t the best cook, so a lot of meals consisted of chicken or a pork chop, pounded flat, breaded, and cooked until tough. It was usually served with a side of corn or green beans from a can.
Lay out your chicken in a baking dish or sheet pan. I use the foil just for easier clean up.
The recipe says to mix Greek yogurt (or mayonnaise or sour cream) in a bowl with cheese, but I was feeling lazy so I just spread the yogurt on and then pressed the cheese into it.
Sprinkle the top with bread crumbs. It calls for Italian breadcrumbs, but as I only had regular, I sprinkled on some sage as well.
Bake for 20 minutes at 425. I forgot to take the picture until after we started eating, so here’s what’s left. The chicken on the left is done, it’s just the lighting making it look red. I served it with fresh corn on the cob.
It was good, but I wouldn’t necessary call it ‘OMG’. Just a nice, simple chicken dish. For the full recipe, go here.