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Parmesan Crusted Baked Chicken (and Kale Chips)

July 25, 2012

As someone who officially has five Pinterest boards dedicated to food (smoothie power, breakfast, finger foods, sweet things, and yums for everything else), I’ve tried many new recipes lately. As with the mantra on Pinterest, some with better success than others.

However, one recipe has already landed on the tried and true (and easy!) list: Parmesan crusted baked chicken.

Parmesan crusted baked chicken with a side of kale chips

This is a recipe I actually followed to the T. Normally I leave out some ingredients or try to find ways to make the recipe a little healthier. But with only four ingredients — chicken, greek yogurt, Parmesan, and Italian breadcrumbs — the recipe is perfect as-is.

I remember deciding a long time ago I didn’t like eating just a “chunk of meat.” I’ve never even cared for steak. This recipe keeps the chicken from drying out, and the breadcrumbs give it a slightly less meaty texture, so it is something I can work with. And the preparation is so easy, I can use tongs with the raw chicken to avoid touching it!

The kale chips are something my friend Shannon taught me about a few years ago. Simply lay out kale on a cookie sheet, spray with olive oil (I keep some olive oil in a spray bottle), and bake for about 10 minutes at about 400 degrees. (Keep a close eye on the kale so it doesn’t burn.) Then when it’s finished, sprinkle with salt and Parmesan. Delicious!

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