Baked Swiss Chicken
Baked Swiss Chicken
Have you heard the phrase “bake once, eat twice?”
Perhaps you’ve done this and didn’t even know! When I know there is a busy night around the corner, I will create two meals at the same time. Even if this means putting two different chicken recipes in the same casserole dish. I won’t mix two different meats, and I’ll try to keep it the same genre of food.
For example, I’ve done this with chicken sausage zucchini boats and turkey sausage mozzarella meatloaf.
This is the ideal situation if you are cooking for only a few. OR if you have picky kiddos and only you and your spouse will be eating the meal. You could do the same approach for a larger family by putting two casseroles dishes in the oven at the same time.
We do this during the holidays, don’t we? We put more than one dish in the oven if they can be cooked at the same temp. It’s not different, it’s just getting two dinners done at the same time…eating one and saving one.
I utilized this approach with this recipe for Swiss Chicken. I baked it with another recipe: Balsamic Chicken Bake.
What a great use of 30 minutes! Baked chicken can get tiresome quickly…so creating two versions at once is necessary for my own success.
Baked Swiss Chicken
Ingredients
- 1 lb boneless, skinless chicken breast tenderloins
- 1 egg, beaten
- 1/2 cup reduced fat grated parmesan cheese
- 1/4 tsp each salt & pepper
- 1 tbsp Italian seasoning
- 4 oz light Swiss Cheese
Instructions
- Preheat oven to 350F. Combine parmesan cheese, salt & pepper, Italian seasoning in a small bowl.
- Coat each chicken breast with egg, followed by cheese mixture.
- Heat a nonstick skillet to medium and spray with olive oil. Place chicken breast in skillet and cook 2 minutes per side. Transfer to a casserole dish and add 1 oz swiss cheese to each chicken breast.
- Bake for 20 minutes or until internal temperature reaches 165F.