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Grandma Annie's Chicken

 Grandma Annie's Chicken
This is a dish to take to a sick friend or neighbor. It is my version of "chicken soup" handed down from my mother, Annie. It freezes well. Thaw completely before cooking. It can be served hot, as a dinner entree, or sliced when cooled and served as a luncheon dish. It's also great to take on picnics. Pair with Gallo® Family Vineyards Pinot Grigio.—Taste of Home Cooking School
8 ServingsPrep: 15 min. Bake: 45 min.


  • 1 cup butter, melted
  • 1 garlic clove, minced
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • SAUCE:
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • Lemon juice to taste


  • In a shallow dish, combine butter and garlic. In another a shallow
  • dish, combine bread crumbs, cheese and parsley. Dip chicken in
  • butter, then coat evenly with crumb mixture.
  • Roll up chicken and place seam side down in a 13-in. x 9-in. baking
  • pan. Drizzle with remaining butter. Bake, uncovered, at 350° for
  • 45-50 minutes or until chicken juices run clear.
  • Meanwhile, combine sauce ingredients. Cover and refrigerate until
  • serving. Serve chicken with a dollop of sauce. Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.