Dinner

This recipe is a fun twist on your classic breaded chicken – kids will love the cheesy crunch! No shake and bake from a box here; the breading is made with REAL cheese and simple ingredients from your kitchen.

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You can serve this chicken with your favorite veggies like a spinach salad with strawberries and balsamic vinaigrette dressing from Tacoma Boys!

You’ll never want crispy cheddar chicken another way.

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In a sealable plastic bag add 6 skinless, boneless chicken breasts.  Then add some salt, olive oil and a quick pour of balsamic vinegar (⅓ cup).  Add some Italian seasoning, pepper and garlic powder to your preference. (Some folks cheat and use a bottle of Italian dressing, but we think this version is much fresher). If you can refrigerate for 1 hour, that is ideal, but not necessary.

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Then, we use cherry tomatoes, fresh green beans and diced summer squash to make this a full meal in one sheet pan.  Toss the veggies around the outside of your chicken and season with a little salt, pepper and olive oil.

Take your entire sheet pan and bake at 350 degrees for one hour.

It’s a quick and easy taste of Italy.