Parmesan Ranch Chicken by iheartnaptime

 

(This recipe turned out so well, that I made it again the next week!  I was surprised how moist the chicken was and very flavorful! This one will be on a repeat rotation for my family !)

4 boneless, skinless chicken breasts, use rolling pin or meat tenderizer, pound them to even thickness , slice chicken in half if the breasts are too thick( I marinated them overnight in Italian dressing )

1/2 c. panko bread crumbs

1/3 c. grated parmesan cheese

2 Tbsp. dry ranch dressing

1/4 c. unsalted butter, melted

fresh parsley, optional

**Preheat oven to 375 F.

**In shallow bowl, stir 1/2 c. bread crumbs, 1/3 c. parmesan, and 2 Tbsp. ranch seasoning.

**Dip each piece chicken in 1/4 c. melted butter, and then roll in crumb mixture to coat.  Place on baking sheet lined with parchment paper.

**Bake 25 to 30 min or until cooked through the center, sprinkle with parsley

**For extra crispy crust, broil for a minute or so after baking, make sure you keep an eye on it so it doesn't burn!

**Let chicken rest for about 5 minutes, which keeps the meat nice and juicy

 

Banana Nut Bread by Kelly Weikum

 This Bread! So far this is my favorite Banana bread which comes from my sister's friend Kelly - moist with the perfect balance of sugar and bananas!  

1 c. sugar

1 c. brown sugar

1/2 c. butter, softened - mix together until creamy

Add:

2 eggs

1 tsp. salt

1 tsp. vanilla

6  medium mashed bananas 

1 c. buttermilk

3 c. all purpose flour

1 1/2 c. chopped nuts (optional but I love walnuts in this)

2 tsp. baking soda mix until combined. 

** Preheat oven to 350 F. pour into 2 greased and floured bread loaf pans and bake for about 1 hour, or until toothpick comes out clean.