My husband is as predictable as it comes when we got out to eat. If there’s parmesan chicken anywhere on the menu, that’s what he gets. I personally don’t get a big kick out of it, but when I found this easy recipe, I thought I’d give it a try. Turns out, this is better than most restaurants, though it’s not true parmesan chicken. It’s an easy medium of compromise. Also, to note, I changed some things around like using sour cream instead of mayo.

This is what you need:

• 1/2 cup fat free sour cream (or yogurt)
• 1/4 cup grated parmesan cheese
• 4 boneless, skinless chicken breasts
• Italian-seasoned dry breadcrumbs

This is how you make it:

1. Preheat oven to 425.
2. Combine sour cream and cheese.
3. Lay chicken breasts out on a lightly-greased pan (or use parchment paper for easy clean-up) and spread sour cream/cheese mixture evenly over the tops of each.
4. Sprinkle with breadcrumbs.
5. Bake for 20 minutes or until chicken is cooked thoroughly and juices run clear.

Sources: original recipe here.