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
