The Easiest Chicken Ever

Do you ever have one of those nights where all you want to do is make something easy, put it in the oven, smell delicious smells, then eat? Me too. This is essentially my go-to comfort entree when I can't scrounge up enough energy to be inventive.

Hail Mary Chicken
16-20 oz pkg of boneless skinless chicken breasts
1/4 c. mayonnaise (NOT Miracle Whip - reduced fat mayo is OK)
1/4 c. shredded parmesan cheese (you could use grated as well - I prefer to just shred whatever I have in the fridge)
1 c. breadcrumbs (no food processor? Just use Progresso.)
Italian seasoning
Salt
Pepper

Preheat oven to 400 degrees. Spray a baking dish (square, rectangle, whatever you have on hand) with non-stick spray. In a seperate shallow dish, mix together breadcrumbs and seasonings to taste.

Flatten chicken breasts. In a bowl, mix together the mayo and parmesan. Using a small spatula, spread onto a chicken breast (this may be tricky - don't be a perfectionist about it, the chicken will be fine), then dredge it in the breadcrumb mixture and place in the pan. Repeat with remaining chicken breasts. Sprinkle leftover breadcrumbs over the top to coat, then dispose of the rest.

Bake for 1/2 hour.

Party in Your Mouth?

So, I've just started Weight Watchers, and I'm exploring new recipes that will keep me low in my daily points but still taste yummy. I was very pleased with a new entree that I tried last night - Dave & I both LOVED it! Juicy, tangy, southwest goodness. I served it with Kuner's jalapeno black beans that I warmed with sauteed red onion.

Grilled Chile Lime Chicken
A party in your mouth!

Marinade:
2 t. grated lime peel
1/4 c. lime juice
1/4 c. olive oil (I only used about 2 T.)
2 T. chopped fresh cilantro
1/2 t. sugar
1/2 t. salt
1 small jalapeno chili, seeded & finely chopped
1 clove garlic, finely chopped


1. Mix all ingredients in a shallow glass or plastic dish or a resealable plastic food storage bag.

2. Flatten 4 boneless skinless chicken breasts to 1/3 - 1/4 inch thickness between sheets of waxed paper. Add chicken to marinade; turn to coat. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 8 to 10 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.


1 serving: Calories 175 (calories from fat 65); total fat 7g (saturated fat 2g); cholesterol 75mg; sodium 140 mg; total carbohydrate og (dietary fiber 0g); protein 27g