La Kitchenette Souris : Tender Italian Baked Chicken & Glazed Carrots

These two recipes are absolutely fabulous!

Very easy & delicious, these are ones for the amateur cook or, heehee, the simply lazy. *winks*

They will be repeats in our household, for sure and for certain! 

♥

Tender Italian Baked Chicken

3/4 cup mayonnaise

1/2 cup Parmesan cheese, grated

3/4 teaspoon garlic powder

3/4 cup Italian Seasoned bread crumbs

4 skinless boneless chicken breasts

Preheat oven to 425F.

In a bowl mix the mayo, Parmesan cheese & garlic powder.

Place bread crumbs in a separate bowl.

Dip the chicken into the mayo mixture & then into the bread crumbs to coat.

(You may need a few more bread crumbs than the recipe calls for, depending on the size of your chicken breasts)

Arrange coated chicken on a baking sheet.

Bake 20 minutes or until juices run clear.

(I ended up doing mine an hour because I had larger pieces of meat & wanted them to be well done~ they were still very tender & lovely!)

♥

Glazed Carrots

1 pound carrots, sliced

2 Tablespoons butter

1 Tablespoon lemon juice (fresh or bottled)

1/2 teaspoon garlic salt or powder

1/2 teaspoon dried basil

freshly ground black pepper to taste

Steam carrots until tender crisp. Strain.

Melt butter.

Stir in remaining ingredients.

Toss with carrots.