Mexican Chicken Soup with Cilantro Dumplings

This was  very good - and even better that I got it out of one of my new favorite magazines:  Taste of Home - Cooking Light.  At only 321 calories per serving!


Photo Courtesy of: http://www.tasteofhome.com/

1 pound boneless skinless chicken breasts*, cut into 1-inch cubes

2 teaspoons olive oil, divided

1 medium onion, chopped

1 tablespoon chili powder

5 cups reduced-sodium chicken broth

1 can (15-1/2 ounces) petite diced tomatoes, undrained

1 can (15 ounces) black beans, rinsed and drained

2 cups frozen corn

1 jalapeno pepper, seeded and minced

1 cup reduced-fat biscuit/baking mix

1/4 cup minced fresh cilantro

1/4 teaspoon ground cumin

1/3 cup fat-free milk

In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
In the same pan, saute onion and chili powder in remaining oil until onion is tender. Add the broth, tomatoes, beans, corn and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

In a small bowl, combine the biscuit mix, cilantro and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings (2-1/4 quarts plus 12 dumplings).

* I marinated my chicken for 24 hours in lime juice, cumin, organo and a splash of Siriachi Sauce.

Orginated from: http://www.tasteofhome.com/

Taco Stuffed Shells

Photo Courtesy of:   www.pearls-handcuffs-happyhour.blogspot.com

1 lb. ground beef /turkey

1 pkg. taco seasoning

8 oz pkg. cream cheese (I used about 8 oz of chive/onion I had on-hand)

16 large pasta shells

2 cups taco sauce

2 cups Mexican/Taco Cheese

1/2 cup Doritos (I just eye-balled this amount)

3 green onions, chopped

1 cup sour cream (or more to taste)

Brown meat, drain.  Add taco seasoning and cook to package directions.  Add Cream Cheese, cover and let simmer until cream cheese melts.  Allow mixture to cool.

Meanwhile - prepare shells as directed on package.

Pour 1 cup of Taco Sauce on the bottom of a 9x13 pan.  Using a 1/4 cup measuring cup - spoon meat mixture into shells and place in pan.

Cover with remaining Taco Sauce and bake (covered)@ 350 for 30 minutes.  After 30 minutes - uncover - add cheeses, onions and crushed Doritos and bake for an additional 15 minutes.

Serve with Sour Cream.



Chipotle Chicken Soup - Crockpot

2-3 Chipotle Peppers in Adobo
1 large onion, chopped
2 celery stalks, chopped
3 medium carrots, chopped
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups chicken broth
2 large chicken breast halves, about 1 1/2 pounds - cubed
2 cups potatoes, peeled, and cut into 1/2 inch dice
16 oz frozen corn
1/4 cup heavy cream
1 15 oz can diced tomatoes

Take one chipotle chili and 2 teaspoons adobo sauce from the can. Reserve the remaining sauce and chilies* Finely chop the chili.

Place about a tsp of olive oil in the bottom of a crockpot.

Combine all ingredients in the crockpot and cook on low for 4-6 hours. Add the cream and cook for an additional 5 minutes.

Add salt & pepper to taste (if you like it spicier - add more adobo sauce)

Serve with cilantro and a dollop of sour cream.

*these will keep well in your fridge or freezer

Crockpot Ceasar Chicken

2 cups Caesar salad dressing
1 cup sweet Italian dressing
half an onion
2 tsp Italian seasonings
3 to 4 tsp sweet basil
2 Tbs sugar
1 can Italian seasoned tomatoes

Pour sauce over chicken breasts cooked in crock pot 6-8 hours on low . Thicken the sauce the last 30 min or so with a bit of corn starch.

Serve with Egg Noodles.

Pizza Potato Casserole

Ingredients

1 pound ground beef or turkey
1 small onion, chopped
salt and pepper to taste
1/4 tsp Garlic Powder
3 cups - Frozen Southern Style Hashbrown Potatoes
1 (3 ounce) package chopped pepperoni
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1/2 cup milk
1/2 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/2 teaspoon brown sugar
1/2 cup - shredded mozzarella cheese
1/2 cup - shredded cheddar cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef/turkey and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.

Spread the potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef/turkey and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.

Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle shredded cheeses over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Crockpot Shredded Pesto Chicken

This could be used for a number of things - on top of noodles, in a pita/sandwich, as a filler for stuffed shells, on a pizza...etc.

1-1/2 pounds boneless, skinless chicken thighs

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped
3/4 cup - Alfredo Sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried basil leaves

3 tablespoons chicken broth

1/2 cup mayonnaise
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese
1 cup shredded mozzarella cheese

1 (7-ounce) container basil pesto

2 avocados, peeled and chopped*

1 cup cubed Havarti cheese *

Place chicken, onion, garlic, and red bell pepper in 3-1/2 quart slow cooker. Sprinkle with salt, pepper, and basil. Pour chicken broth over all. Cover and cook on low for 4-5 hours or until chicken is done.

Shred chicken right in the crockpot using two forks. Add mayonnaise, pesto, alfredo sauce and cream cheese. 

Let cook for 30 minutes.

 

If having as a sandwich/pita:

Stir in avocados and Havarti cheese.

Open pita bread halves and line with lettuce leaves. Add warm chicken mixture and serve immediately.

Crockpot Salsa Chicken

Eat this on a tortilla, as a topping for nachos, in a taco salad, with chips as a dip....the possibilities are endless.

12 oz jar of salsa

1 package of taco seasoning

1 can Green Giant Chipotle Corn Mix
1 can Rotel
1 can Campbell's Fiesta Nacho Cheese soup

1 (14 1/2 ounce) can black beans, drained

1/4 cup reduced-fat sour cream 

5 boneless skinless chicken breasts

Combine the ingredients and pour over chicken breasts in the crockpot.  Cook on low 4-5 hours - stirring in the sour cream at the end.

Read more: http://www.food.com/recipe/easy-crock-pot-salsa-chicken-16687#ixzz1T3nd3Cs3

Crockpot Spaghetti Casserole

1.5 lbs lean ground beef

1 medium onion chopped

1 26 oz jar of pasta sauce

1/4 cup butter

1/4 cup all purpose flour

12 oz can of evaporated milk

1/2 cup grated parmesan cheese

1/4 tsp pepper

8 ounces uncooked spaghetti, broken into pieces

3 cups shredded Cheddar Cheese

grated parmesan cheese

Cook ground beef and onion in a large skillet, until beef crumbles and is no longer pink. Drain meet and return to skillet. Stir pasta sauce into the beef mixture.

Melt butter in a saucepan over medium-low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, whisking constantly, for 8 minutes until the mixture has thickened and is bubbly. Remove from heat and stir in 1/2 cup parmesan cheese and pepper.

Spoon one-third of the meat mixture into a lightly greased slow cook. Sprinkle 1 cup of cheddar cheese over white sauce. Repeat layers once. Spread remaining meat mixture over cheese (make sure all sides of the spaghetti are covered). Top with remaining 1 cup cheddar cheese.

Cover and cook on low for 4 hours. Let stand 10 minutes before serving. Serve with parmesan cheese if desired. Enjoy!

 

Originated from:  http://www.tylerstastetests.blogspot.com/

Crockpot Buffalo Chicken Chili

2 lbs boneless, skinless chicken breasts (cut into bite sized pieces)

2 large carrots

3 stalks of celery

1 large red pepper

5 cloves of garlic

5 tbsp chili powder

2 tbsp ground cumin

1 tbsp paprika

1/2 cup of Frank's Red Hot Wing Sauce

2 15 oz cans tomato sauce

1 15 oz can diced tomatoes

1 15 oz can black beans, drained

1 15 oz can chili beans in sauce

salt and pepper to taste

Combine all ingredients in the crockpot - stir - and cook on low for 6-8 hours. 

 

Adapted from: http://www.tylerstastetests.blogspot.com/

Crock Pot Pizza

My mom used to make this a lot for our family when I was a kid - it's a quick, kid-friendly crockpot meal.

1 package (16 ounces) wide egg noodles

1-1/2 pounds ground beef or turkey

1/4 cup chopped onion

1 jar (26 ounces) spaghetti sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1-1/2 teaspoons Italian seasoning

1 package (3-1/2 ounces) sliced pepperoni, halved

3 cups (12 ounces) shredded part-skim mozzarella cheese

3 cups (12 ounces) shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.

Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Originated from: http://www.tasteofhome.com/

Cheesy Italian Meatballs & Marinara Sauce

A crockpot meal - even better that you can double it and make the rest later.


2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (equivalent to one 6 oz can.)
8 cloves minced garlic
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
Salt
1/2 cup red wine (I used Cabernet Sauvignon)
2 (28-ounce) cans crushed tomatoes
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil
minced fresh Italian parsley for garnish


Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 teaspoon salt and cook until golden, about 8 minutes.

Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.

Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.

Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.

If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

If making in the slow cooker/crockpot - Place contents of freezer bag in a slowcooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.


Originated from: Www.Joelens.blogspot.com

Philly Cheesesteak Sloppy Joes

1 tablespoon extra virgin olive oil
1 pound ground beef (I'll use turkey)
1 large onion, chopped
1 medium green bell pepper, chopped
6-8 ounces sliced mushrooms
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 cup beef stock
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup shredded cheddar cheese
Provolone cheese slices
Toasted buns

1. In large skillet over medium-high heat with one turn of the pan of olive oil, brown the ground meat, about 5 to 6 minutes. Add the onion, green pepper, and mushrooms and cook for another 3 to 4 minutes, until the onion and peppers start to get tender and the mushrooms are browned. Stir in the steak sauce, Worcestershire sauce, and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.

2. While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.

3. To serve, place a scoopful of the meat mixture onto the bottom of the toasted buns, then top with the cheese sauce and a slice of provolone cheese and add the top of the roll.

Originated from: Www.cassiecraves.blogspot.com

Honey-Lime Enchiladas

5 Tbsp honey
5 Tbsp lime juice, from 2-3 limes
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp garlic powder
12 oz boneless, skinless chicken breasts, cooked and shredded
10 flour tortillas
4 oz Monterrey jack cheese, shredded
1/2 cup 2% Colby/Monterrey Jack blend, shredded
16 oz. green enchilada sauce
1 cup fat-free half & half

Directions:

Preheat oven to 350 degrees and mix the first five ingredients together. Toss with shredded chicken and refrigerate; allow to marinade for at least 1/2 hour. After marinading, stir in 2% Colby/Monterrey Jack cheese.

Using 1/2 cup enchilada sauce, coat the bottom of a 9 x 13-inch baking pan. Fill flour tortillas with chicken/cheese mixture, then roll up the filled tortillas and place in bottom of pan.

Mix the remaining enchilada sauce with the half and half. Pour sauce on top of rolled enchiladas and sprinkle with Monterrey Jack cheese. Cover with aluminum foil and bake for 20 minutes. Remove aluminum foil and continue to bake for 10 more minutes. If the tops of the enchiladas are not browned, broil at 500 F for 1-2 minutes. Watch carefully to avoid burning. Yield: 5 servings (2 enchiladas each).

Originated from: http://slowcooker101.blogspot.com/

Grilled Chicken & Bacon Macaroni and Cheese

This was a great twist on traditional Macaroni and Cheese.  I included all of the original instructions, but to simplify my own recipe I cooked the chicken in the crockpot and then added to the dish.  Enjoy!

6  slices good-quality smoky bacon, such as apple-wood smoked bacon

Salt and pepper

1 pound whole wheat, short-cut pasta

2 pieces skinless chicken breasts, lightly pounded

EVOO – Extra Virgin Olive Oil, for drizzling

1/2 teaspoon sweet smoked paprika

4 tablespoons butter

1 large onion, quartered lengthwise and very thinly sliced

2 rounded tablespoons flour

1/2 cup cloudy apple cider or chicken stock

2 cups whole milk

2 tablespoons chopped fresh thyme

Freshly grated nutmeg, to taste

1 1/2 cups shredded Romano

1 cup Parmesan Cheese 

Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.

While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.

  While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.

Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. 

Adapted from: Rachel Ray

Creamy Taco Mac

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
1 can - Rotel (omit if you'd like it less spicy)
1pkg - Taco Seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)


Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, drain if necessary, return to heat then mix in the garlic and cook until fragrant, about 30 seconds. Mix in the drained diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Originated from: http://www.daintychef-krissy.blogspot.com/

If you've made this into a freezer meal - I'd recommend adding a can of diced tomatoes or Rotel to it once it's thawed. The noodles absorb a lot of the liquid.

Pasta Milano

3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces

4 cloves roasted garlic, mashed

1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced

1 cup chicken broth, divided

1 cup heavy cream (or half & half for a lower fat version)

salt and pepper to taste

8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil

In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.

Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.

Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.

Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.

Garnish with fresh basil and serve hot.

* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta, chicken and sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.

Originated from: http://www.joelens.blogspot.com/

Fuzzy Leonas

I made these recently for a refreshing treat at a Baby Shower - they got rave reviews. They freeze well, because of the alcohol they stay slushy, so feel free to double the batch and freeze half.

8 cups Water
1 cup - Sugar
12 oz - frozen Lemonade
12 oz - frozen Orange Juice
2 cups - Peach Schnapps
Sprite

Boil water and sugar. Let completely cool and then stir in remaining ingredients. Freeze. (an old Ice Cream bucket works well).

To serve: fill glass 1/2 full of alcohol mixture and 1/2 full of Sprite.

Crockpot Buffalo Chicken Sandwiches

My husbands review of these: "Seriously, make these again". This could easily be doubled and used later in the week for topping on a Buffalo Chicken Pizza.

4- boneless skinless chicken breasts
1 packet - Dry Ranch Dressing Mix
1 - Small Yellow Onion(sliced)
4 TBs - Butter
10 oz bottle Buffalo Wing Sauce*
Bleu Cheese Crumbles (optional)
Provolone Cheese

Layer onion on bottom of crockpot, place chicken breasts on top and sprinkle Ranch on top. Pour buffalo wing sauce over and top with butter.

Cook on low for 4-6 hours, with 1 hour left of cooking time - shred chicken, add bleu cheese (optional) and continue cooking for additional hour.

I served these on broiled hoagies with Provolone.

* Adjust wing sauce amount to your preference

Pesto Chicken Stuffed Shells

This is an easy recipe to double and freeze half.


12-16 jumbo pasta shells
water for boiling pasta
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 cup shredded mozzarella cheese
5 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
3 tablespoons melted butter
Prepared Alfredo Sauce
salt and pepper to taste

Topping:
4 tablespoons melted butter
1/2 cup Panko breadcumbs
1/2 cup Parmesan Cheese


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Prepare topping : melt butter and add Parmesan and Panko, stir to produce a crumbly topping and top on the shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Serve with prepared Alfredo sauce.

Adapted from: http://joelens.blogspot.com

Garlic Cheddar Chicken

Here is a great chicken recipe - I reduced the amount of chicken (4 breasts) and still ended up using the same amount of breading mixture as listed below.


1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Directions

Preheat oven to 425 degrees.

Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 25-30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Originated from: Allrecipes.com