BAKED CAESAR CHICKEN
Using a delicious homemade blender Caesar Dressing, this
chicken dish is so flavorful and easy to make! I like easy baked chicken
recipes. Fun and quick to make, these kinds of recipes are great for a
weeknight supper when one is too tired for complicated dishes.
2 large chicken breasts or 4 small
(11/2 lbs;
0.680 kg)
Seasoning salt, to taste
2 tbsp Parmesan cheese, divided (30 mL)
Creamy Blender Caesar Dressing:
1/2
cup light-tasting olive oil (125 mL)
1/3
cup sour cream (150 mL)
1/4
cup Parmesan cheese (60 mL)
1/4
cup water (60 mL)
2 tbsp mayonnaise (30 mL)
2 tsp lemon juice (10 mL)
1 tsp Spicy brown mustard* (5 mL)
1 tsp regular mustard (5 mL)
1 tsp crushed garlic (5 mL)
1/2
tsp salt (2 mL)
1/2
tsp black pepper (2 mL)
Preheat the oven to 425°F (220°C).
If the chicken breasts are large, slice them in half
horizontally.
Sprinkle
chicken breasts with seasoning salt lightly on both sides. Place in 9 x 13-inch (23 x 33 cm) baking
dish. Pour Creamy Blender Caesar
Dressing over the chicken cutlets.
Sprinkle with 1 tbsp (15 mL) Parmesan cheese. Bake chicken 20 to 25 minutes {you could use
a meat thermometer; 165°F (74°C)} until
cooked through. Sprinkle with remaining Parmesan cheese and broil 2 to 3
minutes, or until the cheese has browned nicely.
Helpful Hint: *Dijon
Yield: 4 servings
1
serving
520.1
calories
44.0
g protein
40.2
g fat
0.1 g fiber
1.9
g net carbs
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