"Wicked Good" Chicken - Recipe | The Momma Diaries

Tuesday, January 22, 2013

"Wicked Good" Chicken - Recipe

I am not a cook.  I don't pretend to be a cook.  I hate cooking.  I'd much rather bake. 

BUT, with that being said, I have a family to feed.  So, cooking sorta has to happen, because unfortunately we cannot afford to eat out every night.  Or hire a cook.  Imagine that?!

My go to source for new dishes is Pinterest.  I know, shocker right?!

Recently I came across this recipe for something called "OMG Chicken."  It seemed to get great reviews, so I decided to test it out.  BUT, like most recipes, I tweaked things a bit to make it my own.  First of all, I'm calling it "Wicked Good Chicken."  I'm from Rhode Island, and if something is good, it's wicked good.  If you're not from Rhode Island or Massachusetts, you probably think I sound deranged. 

Now.  On with the recipe. 

It's ridiculously easy.  For me to actually cook something, it has to be.  I don't like messing with 248915412 ingredients.  I just don't have the time for that.  Here's what you need:

Chicken breast tenders. 
1/2 cup sour cream
1/4 cup grated parmesan cheese
Seasoned breadcrumbs
Mozzarella cheese

Directions:  line chicken in a baking dish.  Combine sour cream and parmesan cheese and mix together.  Coat the top of each piece of chicken with the mixture.  Top with seasoned breadcrumbs.  Bake at 425 for 30 minutes.  I also like to top with mozzarella cheese about 5 minutes before it's finished.  We like cheese in this house. 

Here are the results...

omg chicken pinterest
complete yumminess

It is SO delicious!  And incredibly easy.  Win win for me!! I've been pairing it with steamed broccoli. 

I also want to add, I'm not generally a fan of sour cream.  But for this recipe, it works.

If you're looking to try something tasty and new....AND something that won't take you forever to prepare, then try this out.  You won't be disappointed!!

1 comment:

  1. Would Italian seasoning work? What do you use can it be any kind of shredded cheese


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