Here's a recipe Mary picked up while we lived in Provo, and she has adopted it as her own over the years. It is a family favorite, and quick and easy to make! Probably not authentic, but tasty all the same! I recently searched for this recipe in every cookbook we own, and I finally found it! I have added my sweetheart's modifications, since she adds 'em by taste and memory, so enjoy!
Ingredients:
- 1/3 cup Parmesan Grated Cheese
- 1/3 cup Miracle Whip Salad Dressing
- 1 - 2 lbs of boneless skinless chicken breasts (raw).
- 1 Tbsp Water
- Dash of Italian Seasoning (¼ to ½ tsp)
- Dash of Garlic Power (¼ to ½ tsp)
- Thaw 1 to 2 pounds of boneless chicken breast.
- Quarter meat to provide manageable serving sizes.
- Place chicken in small baking pan (e.g. cake pan) lined with tinfoil
- Stir together equal amounts of Miracle Whip Salad (increase sauce to ½ cups each if needed)
- Add water and seasoning to Parmesan whip mixture.
- Spread sauce over chicken breasts evenly.
- Bake for 15 minutes at 400 degrees, or until well done (no pink!).
- Serve over Mashed Potatoes! The sauce becomes the gravy!
- The chicken does not need to be pre-cooked or even browned.
- Quartered/thin slices of chicken are recommended to insure doneness when cooking.
- Feel free to substitute mayonnaise if you did not grow up with the tangy zip of Miracle Whip!
Original recipe is credited to Sharese Mohlman
We love this recipe! Yummy and quick! I keep Parmesan cheese in the freezer to have handy for this ☺️
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