January 23 thru 29
Monday - Leftovers (I'll be at Ikea so the hubby & kids are on their own for dinner!)
Tuesday - Parmesan Crusted Chicken, Rice, Broccoli
Wednesday - Potato Soup, Chicken Salad Sandwiches
Thursday - Chicken Tacos, Mexican Rice
Friday - Eat Out
Saturday - Meatloaf, Scalloped Potatoes
Sunday - Ladle-It-On-Lasagna, Wheat Rolls
Parmesan Crusted Chicken
*2 Cups Brown Rice, Uncooked
*1 Can (14 oz) Chicken Broth
*6 Ritz Crackers, Finely Crushed
*2 Tbsp. Grated Parmesan
*4 Boneless Skinless Chicken
*2 tsp. Olive Oil
*1/3 Cup Philadelphia Chive & Onion
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and parmesan cheese in shallow bowl or plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside and keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice with chicken.
Don't forget to enter the Thirty-One Thermal Tote Giveaway! You can enter here.