Baked Chicken

Yesterday, I decided to cook for my family. I was kind of craving for lemon chicken so I looked in the fridge to see if we have any chicken breasts left. I found 7 breasts but lack other ingredients. Since I didn’t want to go out and buy, I looked around the kitchen and grabbed everything possible to use and invented recipes.

(sorry for poor quality of pictures.. will post a better photo next time..)


Baked Parmesan Chicken


6 skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp ground black pepper
2/3 cup grated Parmesan cheese
1/2 cup flour
1 tsp dried basil leaves
2 cloves minced garlic


15min Prep Time | 30min Cooking Time

  1. Preheat oven to 350 degrees F. Lightly grease baking dish
  2. In a bowl, combine olive oil and garlic.
  3. In a separate bowl, mix flour, Parmesan cheese, basil, and pepper.
  4. Dip each chicken breast in the oil mixture, then in the flour mixture.
  5. Arrange the coated chicken breasts in the prepared baking dish.
  6. Bake for 30min. in the preheated oven, or until chicken is no longer pink.
  7. Enjoy!



Baked Lemon Chicken with Mushroom Sauce


6 skinless, boneless chicken breast halves
1 can of Campbell cream of mushroom
1 tbsp parsley
1/2 tsp salt
1/2 tsp ground black pepper
1 chicken broth
1 lemon
1 tbsp olive oil
1/4 cup butter


15 min Prep Time | 30 min Cooking Time

  1. Preheat oven to 400 degrees F
  2. Coat chicken breasts with salt and pepper
  3. Grease baking dish with olive oil and melted butter. Place the chicken breasts in the dish, coating each side with oil & butter. Squeeze the juice of 1 lemon over each chicken breast.
  4. Bake in preheated oven until no longer pink in the center for 30 minutes
  5. Heat Campbell Cream of Mushroom and add chicken broth
  6. Pour Cream of Mushroom over baked chicken and add parsley
  7. Enjoy!

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