Easy Chicken Parmesean Bake

With the warm summer weather comes the age old problem of "what's for dinner?"  Nobody likes to cook when it's hot, but here's a recipe that's so easy and delicious you won't mind.  Yes, you have to  turn on the oven, which might heat up the house, but prepare it in the morning, then just reheat for a few minutes at night.  This recipe is adapted from a Food Network recipe.  I like the tang of the Greek yogurt, and the fact that it's not loaded with chemicals and things I can't pronounce, like the ingredient list in low fat or non fat mayonnaise.  You could even add a few kalmata olives or sun dried tomatoes for an extra kick.





Parmesan Chicken Bake

6 chicken breasts
1 C light mayonaise or greek yogurt
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
3. Bake for 45 minutes. 

This meal makes great leftovers, so make extra.  Just reheat in the microwave.  It's great with brown rice or whole wheat pasta.  I love naan bread, and serve that with the chicken to mop up the yogurt topping.  Enjoy.