You will need:
4 chicken breasts
1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
Spread mixture over chicken breasts, bake at 375 degrees for 45 mins
4 skinless, boneless chicken breasts
1 cup creamy Caesar salad dressing (definitely grab a creamy Caesar versus a thinner version)
1-1½ cup grated Parmesan cheese
***OPTIONAL: 1/2 cup sour cream or mayonnaise. See note below
* Note: Do NOT salt the chicken.
Heat oven to 375° F and spray the inside of an 8x11 baking dish with cooking spray.
If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1” thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
Pour ¼ cup Caesar salad dressing over each breasts then sprinkle grated Parmesan cheese on top.
Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the middle of one of the middle breasts reads 155° F.
Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
***OPTIONAL: If you prefer a thicker crust of sauce on top, add in either 1/2 cup sour cream or 1/2 cup mayo to the Caesar and Parmesan mixture. It is totally optional but can add a thicker layer of creaminess! The pictures above are without the extra layer..
1 lb boneless skinless chicken breasts, diced small
8 oz cream cheese, softened
1/2 cup butter, melted
2 Tbsp minced dry onion
0.7 oz packet dry Italian salad dressing mix
2 Tbsp milk
12 oz can big and buttery crescent rolls
1 Tsp garlic salt
1 tsp cracked black pepper
1 tsp seasoned salt
2 cups Panko Italian Crispy bread crumbs
1 tsp poppy seeds
1 Tbsp extra virgin olive oil
10 3/4 oz cream of chicken soup
1 cup sour cream
1 Tbsp mayo
1/4 cup milk
1 Preheat oven to 350 degrees.
Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes.
Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken.
Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well.
Unroll crescent rolls out to their triangle shape.
Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball.
In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs.
In a separate bowl, place poppy seeds and roll crescent in them.
Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown)
Top with gravy.
2 To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.