Wednesday, August 22, 2012

It's Wednesday. So, What's Cooking?

Easy Baked Chicken Breasts, Rice, and Salad.

It’s hard to believe fall is a few short weeks away. Soon it will be time for chili and stew. I refuse to let go of summer and easy cooking just yet. This week we have a menu that is so easy you’ll want to repeat it during the holiday season to lighten your work load.

Easy Baked Chicken Breasts
Rice with Chicken Stock
Crisp White Wine - Chardonnay

Easy Baked Chicken Breasts
4 boneless chicken breasts
5 tsp. Italian seasoned dry bread crumbs
½ cup mayonnaise
½ cup grated Parmesan cheese

Preheat the oven to 425°F.

Spray the baking dish with a light coating of Pam. Rinse the chicken and pat dry.

Mix the mayo and bread crumbs together in a small bowl. Spread onto both sides of the chicken.

Sprinkle the top of the coated chicken with the Parmesan cheese.

Bake for 20 minutes.

This is a mouth watering dish that freezes well.

Select your favorite brand of rice and make according to the package directions. Substitute half the water for chicken stock.

I like to make extra as rice freezes well then it’s handy when I’m running late on another day.

zucchini peeled & quartered
tomatoes quartered
green onions sliced
your favorite bottled dressing

Use a variety of lettuces for more texture and taste. Toss all the ingredients, except the dressing, in a large bowl. Refrigerate until meal time.
Are you more occupied with working in the yard than cooking? Try this month’s selection and your family, or lover, will think you spent the day over a hot stove.

I'll be back Friday with a little more for aspiring authors. Until then...

Happy Eating!

Sloane Taylor


  1. Thank God you're doing healthy dishes! After all the company I've had over the summer, I need to lose some serious pounds! Shared and tweeted!

    1. No way are you overweight! But I'm glad to offer up something tasty and healthy. Thanks for the tweets and shares.:)