hähnchen_alfredo

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von Claire Nolan (BuzzFeed Motion Pictures Staff) Tasty (BuzzFeed Staff) Eva Merz (BuzzFeed Motion Pictures Intern)

Einfache Hühnchen-Alfredo Penne

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ZUTATEN

675 gewürfelte Hühnerbrust

450 g Penne, gekocht

15 g Petersilie

25 geriebener Parmesan

4 gehackte Knoblauchzehen

50 g geriebener Parmesan

ZUBEREITUNG

1. Butter bei mittelstarker Hitze schmelzen, dann Hühnchenbrust hinzufügen.

2. Mit Salz, Pfeffer, Oregano und Basilikum würzen. Hühnchen 8-10 Minuten kochen oder bis es durch ist. Dann das Fleisch beiseite stellen.

3. In der gleichen Pfanne erneut Butter schmelzen und Knoblauch hinzufügen.

Dieses kochen bis er weich wird.

4. Die Hälfte des Mehls hinzufügen und das Ganze glatt rühren. Dann das restliche Mehl hinzufügen.

5. Nach und nach unter Rühren die Milch hinzugeben. Rühren bis die Sauce andickt.

6. Mit Salz, Pfeffer, Oregano und Basilikum würzen, sorgfältig rühren.

7. Parmesan hinzufügen und rühren bis der Käse geschmolzen ist.

8. Die Sauce über die gekochte Pasta geben, das Hühnchen hinzufügen und sorgfältig umrühren.

9. Petersilie und Parmesan hinzufügen und nochmals rühren.

10. Guten Appetit!

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How to Cook Chicken Alfredo

Italian pasta has always been popular worldwide and this pasta variation is no less than mouthwatering than the others. Try out this pasta popularized by restaurateur Alfredo di Lelio in Rome.

Ingredients Edit

Steps Edit

Community Q&A

• This depends on how thick your chicken is and how you cut or slice it. In general, chicken cut into chunks takes about 15-20 minutes to finish and a butterfly-ed chicken breast will take about 30-40 minutes. If you're not sure, take a sharp knife and slice halfway into the chicken from the side on a diagonal. If it's all white, the chicken is cooked, and pink means it's still a little raw. If you're worried about ruining the presentation of a piece of meat, cut similar diagonal slices all along the side before serving. That way it looks all fancy and dinner guests might think you're more skilled than you really are.

• You don't, but you should add in something else to replace the liquid in similar amounts - water, if nothing else, but be careful combining water with hot oil!

Video Edit

Things You’ll Need Edit

Related wikiHows Edit

Make Garlic Chicken Alfredo

Make Fettuccine Alfredo

Make Penne Alfredo With Bacon and Broccoli

Bist du bereit für Hühnchen mit Bacon-Alfredo-Füllung?

Na aber bestimmt!

Hühnchen mit Bacon-Alfredo-Füllung

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4 Scheiben Bacon

4 gehackte Knoblauchzehen

1/2 gehackte Zwiebel

100 g Frischkäse

110 g geriebener Mozzarella

15 g Petersilie

1 EL Knoblauchpulver

100 g Paniermehl

3 geschlagene Eier

ZUBEREITUNG

1. Den Bacon bei mittelstarker Hitze anbraten, dann Zwiebel und Knoblauch hinzufügen. Andünsten bis die Zwiebel glasig wird. Auf einem Papiertuch abtropfen lassen.

2. Den Ofen auf 180°C vorheizen.

3. Bacon-Mix in einer mittelgroßen Schüssel mit dem Frischkäse, dem Mozzarella, der Petersilie und dem Parmesan vermengen und beiseite stellen.

4. Die Hähnchenbrüste in Salz, Pfeffer und Knoblauchpulver wenden, dann vorsichtig Taschen ins Fleisch schneiden.

5. Den Alfredo-Mix in die Taschen füllen, dann die Enden zusammenpressen.

6. Das gefüllte Hähnchen in Mehl, dann in den Eiern, dann im Paniermehl wenden.

7. Öl in der Pfanne erhitzen und die Hähnchenbrüste von beiden Seiten goldbraun frittieren.

8. Hähnchenbrüste 25 Minuten lang backen.

9. Guten Appetit!

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Hähnchen alfredo

Tuesday, October 16, 2012

. Chicken Fettuccine Alfredo.(مكرونة فتتشيني مع صوص ألفريدو ) Hähnchen Fettuccine mit Alfredo Soße.

Alfredo Sauce is one of my favourite Pasta Sauces , I love the mixture of Cream,Butter & Parmesan. It´s so smooth & creamy, exactly my type of Sauces:) You can use this sauce in Lasagne Recipes as well & It´s always perfect! It's an easy no-fail recipe!

500 gm Boneless Chicken breast Fillet (Cut in cubes & cooked your favourite way)

400 gm Fettuccine (or any other Pasta type) (cooked in salted water & drained)

250 ml Cream (whipping cream)

2 Teaspoons corn flour (Starch)

100 gm grated Parmesan

Powdered Garlic (optional)

Add Parmesan & keep stirring with an egg Whisk till Parmesan is all melted.

finally add the 1/2 a cup of water with Starch dissolved in it & keep stirring with the whisk till the Sauce reaches the boiling point & the mixture thickens .

Hähnchen Alfredo Biscuit Casserole

Ihre Familie wird auf den Tisch laufen, wenn Sie diese leckeren Hähnchen Alfredo Auflauf gekrönt mit Parmesan-Kruste Kekse zu machen.

• Zubereitungszeit 15 Minuten
• Gesamtzeit 35 Minuten
• 5 Portionen

1 EL Butter 2 Tasse geschnittene frische Pilze 1/2 Tasse gehackte Zwiebel 1 Glas (16 Unzen) Alfredo Pasta-Sauce 1/4 Tasse Milch 2 Tassen gehackt gekochtes Huhn 2 Tassen Green Giant ™ SELECT® froren Brokkoliröschen, aufgetaut 1/4 TL getrocknete Basilikumblätter 1 kann (7,5 Unzen) Pillsbury ™ gekühlte Buttermilch Biskuits 1 EL Butter, geschmolzen 1 Esslöffel geriebener Parmesan

• 1 Backofen auf 375 В° F. Spray 8-Zoll-Quadrat (2-Quart) Glas-Auflaufform einfetten.
• 2 Im 10-Zoll-beschichteten Pfanne schmelzen 1 EL Butter bei mittlerer Hitze. Kochen Pilze und Zwiebeln in Butter, dabei gelegentlich umrГјhren, ca. 5 Minuten oder bis sie weich sind. Stir in Alfredo Sauce, Milch, GeflГјgel, Broccoli und Basilikum. Kochen, bis Mischung grГјndlich erhitzt und spritzig ist, stГ¤ndig rГјhren. LГ¶ffel in der Backform.
• 3 separate Teig in 10 Kekse. Schneiden Sie die einzelnen Keks quer halbieren. Vereinbaren um Rand Backen Gericht, Гјberlappende leicht. Drizzle Kekse mit geschmolzener Butter; mit ParmesankГ¤se bestreuen.
• 4 Backen Sie 15 bis 20 Minuten oder bis Kekse goldbraun sind.

Achten Sie darauf, die Füllung ist super heißen und spritzig, bevor Sie die Kekse an der Spitze. Mit einer Heißabfüllung gewährleistet die Kekse fertig kochen.

Um an der Spitze zu machen, folgen Sie den Anweisungen in Schritt 2 mit einem Glasbackform. Bedecken Sie und kГјhlen. Wenn Sie bereit sind, um zu backen, zu entdecken und Hitze in der Mikrowelle bis sprudelnd und ganz erhitzt, unter RГјhren, wie gebraucht. Dann fГјhren Sie die Schritte 3 und 4.

Nährwertangaben pro Portion

Kalorien 590 ( Kalorien aus Fett 350),

Gesamtfett 39g 39% (Gesättigte Fettsäuren 22g 22% Trans-Fettsäuren 1 1/2 g 1 1/2% ) Cholesterin 150mg 150%; Natrium 850mg 850%; Kohlenhydrate gesamt 31g 31% (Ballaststoffe 2g 2% Zucker 6g 6% ) Protein 28g 28% ;

Vitamin A 30%; Vitamin C 15%; Kalzium 25%; Eisen 15%;

2 Starch; 0 Fruit; 0 Andere Kohlenhydrate; 0 Magermilch; 0 fettarme Milch; 0 Milch; 1 GemГјse; 0 Sehr mageres Fleisch; 3 Lean Fleisch; 0 fettreichen Fleisch; 5 1/2 Fett;

Fettuccine Alfredo

Wie man richtige italienische Fettucine macht, einfach nur Fettuccine mit Parmesan und Butter, sonst gar nichts. Einfach verrühren und man hat eine schöne cremige Fettuccine Alfredo! Keine Sahne oder Crème double braucht es da.

Fettuccine Alfredo is a traditional Italian pasta dish – incredibly tasty in their semplicity-made from fettuccine tossed with a soft Parmesan cheese and butter . As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. Original Alfredo sauce should never include heavy cream, double cream or italian panna. The creaminess of this sauce is the result of an emulsion between the pasta water (rich of starch), grated fat parmesan (not aged) and melted butter.

Fettuccine Alfredo has been invented by Alfredo Di Lelio in 1892 in his restaurant in piazza Rosa in Rome.

Ingredients for 2 servings : 200 gr. egg fettuccine

1 cup grated fat parmesan (not aged)

200 gr unsalted butter

1 cup pasta cooking liquid

1. In large pot, cook fettuccine as directed on package until „al dente“, reserving 2 cups pasta cooking…

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HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.

More specifically, as is well known to many people who love the “fettuccine all’Alfredo“, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).

Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.

In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 „Il Vero Alfredo“ (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).

See also the website of “Il Vero Alfredo” .

I must clarify that other restaurants „Alfredo“ in Rome do not belong and are out of my brand „Il Vero Alfredo – Alfredo di Roma“.

I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.

Best regards Ines Di Lelio

STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA

Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note „fettuccine all’Alfredo“ (“Fettuccine Alfredo”).

Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).

Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.

Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.

Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di trasferirsi in un locale in una via del centro di Roma, ove aprì il suo primo ristorante che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.

Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).

Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).

Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.

Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.

Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti

Thank you, Ines, for this interesting info! I have never been in Rome. But maybe one day…

What an extremely nice restaurant! When I go to Rome some day, I do not know when, but I will visit the real Alfredo „Il Vero Alfredo“. Rest assured.

With kind regards Christian

Manchmal braucht man nur zwei/drei gute Zutaten und es schmeckt köstlich!

Stimmt oft ist weniger mehr. Bei Nudeln ist das sicher so!

I’am really honored! Thank you so much dear Christian. So glad you like this “poor dish” al burro! In the end the “simple things are also the most extraordinary things and only the wise can see them ” (P. Coelho) Thank you again. Christina

Nothing to thank for! Paulo Coelho is right, of course.

Frische selbst gemachte Alfredos sind einfach klasse. Zu topen nur noch mit ein paar Spänen gehobelter weisse Trüffel.

Weiße Trüffel! So so. Hier spricht schon ein Gourmet! Was ja kein Fehler ist.

am Besten schmecken die in Assisi gleich beim Hl. Franz.

Alles klar! dann fahr ich da mal hin, ist ja gleich um die Ecke… 😉

Dabei fällt mir ein, ich muss mir eh noch einen Trüffelhobel besorgen. Bis jetzt habe ich die Trüffel nur mit dem Messer geschnitten.

Und ich dachte immer Pasta Alfredo sind Pasta mit Sahne , Speck und Pilzen. Die hier gefallen mir sehr gut. Habe noch frische Nudeln im Kühlschrank. Da werde ich das wohl morgen kochen……

Auch heute habe ich wieder in einer Kochzeitschrift gelesen, dass man Sahne nimmt. Es scheint also ein gängiger Irrtum zu sein.

Es ist so wie so das Beste. Lieber einfach aber gut, als aufwändig und viel Show. LG Hartmut

Creamy Pesto Chicken & Bow Ties

On-hand ingredients like cream of chicken soup, pasta and prepared pesto sauce combine with chicken to make a mouthwatering dinner that's on the table in 40 minutes.

Ingredients

cost per recipe: $9.96

The price is determined by the national average.

pounds skinless, boneless chicken breast halves, cut into cubes

can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

cup basil pesto

ounces (about 3 cups) farfalle (bow tie) pasta, cooked and drained

How to Make It

Season the chicken as desired.  Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot and bubbling.  Season to taste.

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

Ratings & Reviews

September 9, 2015

If you love pesto, you'll love this!

The first time I made this, the family couldn't get enough of it! I usually double the recipe, have used half and half instead of the milk and added even more pesto. The changes I've made are to bake the seasoned chicken breasts in the oven and have baked the whole pasta-chicken-pesto mixture in the oven after adding mozzarella cheese chunks to it and shredded mozzarella on top. I sometimes add steamed broccoli and/or sautéed mushrooms. Rigatoni works well in this recipe as well.

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best dish I have ever made

this dish is one of my husbands and mine favorite dish. it is so easy to make and it taste awesome. This is my go to meal when I can't find anything else to make, if I love it in my home, you will love it in yours.

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Easy & fast meal, serve with Salad

Made recipe as is, but added two cups of frozen peas to the last six minutes of Penne pasta cooking time-- wanted some veggies & color. I don't think this recipe needs additional pesto as others have recommended. Next time I will add thinly sliced cooked zucchini to the recipe. Served it for lunch with a simple green salad. My family thought the pasta dish was good, but they did not rave about it. This is a quick & easy recipe!

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December 11, 2014

Roasted Red Peppers and Peas!

I cut my chicken up in small pieces and added roast red peppers and peas! YummO.

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September 30, 2014

Quick and delicious

I made this for my Husband and Son last night and they LOVED it! My older Son generally doesn't like when I try something new, but last night he said "you can make this again"! I did add a small jar of sliced mushrooms to this and it made it even better I think. The recipe is so simple to do and we all thought it was great.

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(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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Hähnchen alfredo

Sitio da Cachoa 8600 Lagos, Algarve PORTUGAL Tel.:282-782822

Click here for Obrigado.com- A directory of Portuguese websites in English.

'Camponesa' Vegetable Soup/ Gemьse Suppe 'Camponesa'

Salmon Carpaccio/ Lachscarpaccio

Beef Carpaccio/ Rindercarpaccio

'Cachoa' Salad/ Salat 'Cachoa'

Buffalo Mozzarella Salad/ Mozzarellasalat

Stuffed mushrooms/ gefьllte Champignons

Prawn 'Saint-Tropez'/ Garnele 'Saint-Tropez'

'Chicago' Canneloni (Chicken)/ Hдhnchen Caneloni 'Chicago'

Aubergine 'Santa Maria'

Fettuccine Genovese in Fresh Pesto Sauce

MEAT DISHES/ FLEISCHGERICHTE

'Roman' Pork medallions/ 'Rцmer' Schweinemedaillon

Pepper Tournedo/ Pfeffertournedo

Lamb 'Camponesa'- in a balsamic & raspberry sauce/ Lamm in Himbeer und Balsamic Sauce

'Ronald Duck'- in apple & foie gras sauce/Ente in Apfel & foie gras Sauce

Chicken 'Argentine'/ Hдhnchen 'Argentina'

Plus loads more daily specials and an exotic dessert selection !

*** Please note that this menu is in the process of being updated.

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Hähnchen alfredo

Jamie Oliver - Jamies Wohlfühlküche - Kochbuch des Monats Januar

Das Buch ist im Oktober 2014 erschienen und hat 408 Seiten. Es unterteilt sich in 6 Kapitel mit Rezepten:

• Nostalgie
• Gute Laune Küche
• Muntermacher
• Rituale
• Kleine Sünden
• Süsses Glück

Sehr gut finde ich das Sonderkapitel "Nährwertangaben", dort findet ihr zu jedem Gericht Angaben zu:

• Kalorien
• Fett
• Gesättigten Fettsäuren
• Kohlenhydrate
• Zucker.

Sehr sinnvoll und hilfreich, wer auf eine ausgewogenen Ernährung achten möchte.

Hier ein paar Beispiele :

• Hähnchen Tikka Masala
• Bohnen auf Toast
• Retro-Schichtsalat
• Porridge

Gute Laune Küche

• Der weltbeste Burger
• Nasi Goreng
• Hähnchen Satay
• Filet Wellington

Muntermacher

• Ultimatives Schwarzes Dal
• Rührei Masala
• Pasta Arrabiata
• Drinks: Bellini, Smokin' Bloddy Mary

• Winterabend-Chili
• Pasta-Teig
• Gemüselasagne
• selbstgemachte Mayonnaise

Kleine Sünden

• Käse-Toast
• Pizza
• chinesische Ribs
• Steak-Zwiebel-Sandwich

Süsses Glück

• Marshmallow-Pawlowa
• Festliche Schokotorte
• Vanillige Eiscreme
• Erdnuss Butter Brownies

Auch bei diesem Buch werde ich wieder 2-3 Gerichte oder wenn möglich noch mehr ausprobieren und für euch reviewen.

Was mir an diesem Buch besonders gefällt ist der Mix der Rezepte, von Basic Comfortfood, wie Käsetoast, Burger oder Brownies, bis zu raffinierten (für mich) neuen Gerichten, wie schwarzes Dal oder wie man Krakauer selbst machen kann. Es gibt Fleischgerichte, vegetarisches, Drinks und süße Kleinigkeiten.

Was haltet ihr davon?

Oder falls ihr es nicht kennt, seid ihr neugierig auf dieses Buch?

Ihr findet das Buch zum Beispiel bei Amazon*

3-ingredient Parmesan chicken

This low carb Parmesan chicken recipe is so simple and so delicious that you almost feel guilty you didn’t put more effort in to it! You can make it up ahead of time, freeze in an ovenproof container, and bake from frozen.

• 2 chicken breasts
• ¼ cup mayonnaise
• ¼ cup shredded Parmesan cheese (I use Kraft 100% Parmesan, finely shredded)
• salt and pepper

• Season the chicken breasts with salt and pepper.
• Place the chicken breasts in a medium bowl and coat evenly with the mayonnaise.
• Transfer the chicken breasts to a baking dish and sprinkle the tops evenly with Parmesan cheese.
• Bake at 350° F (175° C) for 45 minutes. (To bake from frozen, bake at 400° F (200° C) for 1 hour.)

This recipe is pretty flexible, so feel free to ballpark the measurements. You can save some money by using chicken breast pieces instead of whole breasts – they taste just as good.

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5 thoughts on “ 3-ingredient Parmesan chicken ”

This was fabulous, thank you!!

I’ve been compiling recipes for make ahead freezer meals. So many of the sites have recipes that just don’t appeal to me so I’m making my own list. I tested this last night and yum, Yum, YUM!! This was moist, flavorful and so easy to prepare. Thanks so much for sharing. This will definitely be on my freezer meal list because I intend to eat it a LOT. 🙂

So glad you like it! That reminds me, I should make up a few of these for the freezer…