2 cups crushed Ritz crackers
3 Tbsp. grated Parmesan cheese
2 tsp. garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt or 1/2 cup melted butter
1/4 cup butter, melted
Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9X13-inch baking dish. Drizzle with 1/4 cup melted butter. Bake at 350 degrees for about 45 minutes.
Top with Sour Cream Chicken sauce, if desired.
Sour Cream Chicken Sauce
2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 cup sour cream
In a small saucepan heat soup and sour cream together over low heat, stirring frequently.
Blueberry Bundt Cake
2 1/4 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
2 lg. eggs, well beaten
3/4 c. vegetable oil
2 tbsp. frozen orange juice, unreconstituted
2 c. blueberries, washed and drained
1 c. chopped walnuts
Preheat oven to 350 degrees. Grease a 12-cup bundt pan. In medium bowl combine dry ingredients. In a large bowl blend together eggs, buttermilk, oil and orange juice. Add dry ingredients and mix thoroughly.
Carefully fold in blueberries and chopped walnuts. Pour into prepared pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
If the blueberries are frozen, omit the orange juice, or cut down on the buttermilk a little.
Garnish with whipped cream and additional blueberries.
Good with a caramel icing, or just sprinkle powdered sugar on top for garnish.
Hope you enjoy these recipes both are just wonderful and will impress any friend or family member you have for dinner, God bless you real good, and may he pour you out a blessing that your barns cannot contain, amen, hugs my friends,