Parmesan Chicken

INGREDIENTS:

• 1 Egg, beaten
• 1/2 cup crushed Corn Flakes
• 1/2 cup grated Parmesan Cheese
• 1/4 tsp. Oregano
• Dash of Thyme
• Dash of Garlic Salt
• Dash of Pepper
• 4 to 6 Boneless Chicken Breasts
• Rice 
• 1 can Golden Mushroom Soup (for sauce)
• 1/3 can Milk (for sauce)

NOTES:

• I am putting the notes first because I make this differently.  
• I don't like the idea of cooking my chicken in the microwave, so I bake it in the oven at 350 F for 35-45 minutes. 
• I don't make the sauce and I don't serve it with rice; instead, I serve it with what my family calls jellybeans (potatoes).  See note on how to make jellybeans below.

DIRECTIONS:

1. Combine corn flakes, Parmesan, oregano, thyme, garlic salt, and pepper.  Dip chicken in egg.  Dip in crumb mixture.  Place in baking dish.  Cover with plastic wrap.  Microwave until cooked. Don't overcook.  Heat golden mushroom soup and 1/3 can milk over stove top.  Serve over rice.

JELLYBEANS:

• Potatoes (about 1 per person)
• Olive Oil
• Garlic Salt
• Oregano
• Pepper

1. In a large bowl, mix olive oil, garlic salt, oregano and pepper.  Don't get too much olive oil or your potatoes will come out greasy.  I usually do about 4-5 medium small potatoes for this recipe and about 1 Tbsp. of olive oil.  I just guess on how much of the seasonings to put in, but when you think you have enough, add a dash more (probably around 1/2 - 1 tsp of each).
2. Cut potatoes into chunks and mix into the olive oil mixture.  Spread evenly on a baking sheet covered in tin foil sprayed with non-cooking spray.  Put in the preheated oven for the chicken before assembling the chicken as they need to cook a bit longer than the chicken!

This is a really good dish!

Adapted from Recipes to Remember Canyon Estates Ward Relief Society Cookbook (2004).