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Baked Parmesan Chicken with Carrots and Scalloped Potatoes
by Jes Mostek
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Baked Parmesan Chicken with Carrots and Scalloped Potatoes
by Jamie Grainger
serves: 6
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  Baked Parmesan Chicken with Carrots and Scalloped Potatoes
  6 each   spilt chicken breasts
  1/2 cup   all purpose flour
  1/2 cup   Parmesan cheese grated
  2 tsp   dried basil
  1 tsp   dried oregano
  1/2 tsp   black pepper
  1 clove   garlic, chopped
  1/4 cup   butter
  1/3 cup   whole milk
  1 bag   fresh carrots
  1 box   scalloped potatoes
  1.Preheat oven to 400 degrees F (204 degrees C).

2.In 13x9 inch baking pan, melt butter in the oven. In a bowl mix the rest of the ingredients except milk and chicken.

3.Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 30-40 minutes or until chicken is fork tender and golden brown.

4. Steam carrots and cook scalloped potatoes as directed.
  • Main Dishes
  • Poultry
  • Vegetables

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