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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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.

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Reviews

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Average Rating:
  • Cookiemaster13
    May 22, 2011

    Definately didn't look like the picture. Husband said it was too buttery. Didn't require a knife to cut. Nice taste. Sauce really wasn't needed.

  • Cookiemaster13
    May 22, 2011

    Definately didn't look like the picture. Husband said it was too buttery. Didn't require a knife to cut. Nice taste. Sauce really wasn't needed.