| Prep Time | 15 min |
| Cook Time | 12-15 min |
| Servings |
servings
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Ingredients
- 6 small boneless skinless chicken breasts or 3 large, cut in half lengthwise
Garlic-Parmesan Sauce
- 2 oz cream cheese
- 1 c milk
- 1 tsp fresh minced garlic or 1 cove garlic, minced
- 1/2 tsp salt
- 2 Tbsp flour
- 1/2 c Kraft shredded parmesan cheese
Garlic Parmesan Crust Topping
- 1 Tbsp fresh minced garlic or 4 cloves garlic, minced
- 2 Tbsp dry grated parmesan cheese
- 1 Tbsp italian style breadcrumbs
- 1 pinch dried parsley flakes
- 1 Tbsp butter melted
Ingredients
Garlic-Parmesan Sauce
Garlic Parmesan Crust Topping
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Instructions
- Season chicken breasts with salt and pepper and garlic salt. Place on a cookie sheet covered with aluminum foil.
- Turn oven to broil and place pan on highest rack so it is within 4 inches of the top cooking element. Cook on each side for 4-6 min or just until cooked through. (Test with a knife). Watch them close so they don’t burn!
- While chicken is cooking, place all sauce ingredients except parmesan cheese in blender and blend for 30 seconds. Place in a large enough microwavable dish that the mixture can boil without boiling over. Microwave for 90 seconds. Stir and add parmesan cheese. Cook for another 90 seconds. Stir. If cheese is not melted, cook for another minute or so until melted and thickened.
- For topping: combine all ingredients and mix well.
- When chicken breasts are cooked, remove from oven. Cover each with some sauce and sprinkle topping over the sauce. Return to the oven and broil until topping begins to brown.
Recipe Notes
*Note: If using fresh parmesan cheese for sauce, use Kraft or a brand that is soft and will melt easily. Dry grated also works.
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