DELICIOUS BAKED CHICKEN & CHEDDAR


1-1/2 lbs. boneless, skinless chicken breasts


2/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper

1 egg
1 Tbsp. milk
2 tsp. minced garlic
2/3 cup sour cream

1 cup shredded sharp Cheddar cheese
1 cup Panko crispy bread crumbs, Italian Style


Preheat oven to 350 degrees.  Spray a cookie sheet with non-stick spray.

If chicken breasts are thick, cut in half on the diagonal to make two pieces of thinner breasts. 


Combine flour, salt and pepper and pour on a pie plate or a piece of waxed paper. 
In shallow bowl, beat together egg, milk, sour cream, and garlic, and a dash of salt. 
Combine the cheese and bread crumbs and lay on another piece of waxed paper or pie plate.

Rinse chicken with cold water and lightly coat chicken with flour. Next, dip floured chicken into egg mixture and then coat each side well with the cheese and breadcrumb mixture by pressing each chicken side into the breadcrumbs and cheese. (Make sure chicken is well coated.) Lay chicken pieces on a cookie sheet and bake for 30-40 minutes. Test your thickest breast for doneness after 30 minutes to ensure no pink in the center. If the chicken breasts are thicker they will require a longer cooking time.


BAKED POTATO WEDGES

4-6 potatoes, cut into wedges 
1 1/2 Tbsp. olive oil
1 tsp. dried rosemary, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper

Preheat oven to 425 degrees. Place potato wedges in a large bowl. Add remaining ingredients, and toss to completely coat all potato wedges. Cover a cookie sheet with aluminum foil. Spray lightly with non-stick cooking spray. Place potatoes on the sheet, and loosely cover with another sheet of aluminum foil. Bake for 20 minutes. Remove foil, turn potatoes, and bake an additional 20 minutes, or until potatoes are
browned on top.

CREAMED PEAS

2 Tbsp. butter 
1 small onion, diced 
2 cloves garlic, diced 
1/2 cup heavy cream 
2 tsp. sugar
1 lb. pound bag frozen peas, thawed 

Melt butter in a medium sauté pan over medium-high heat. Add onion and garlic, sauté until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and sugar; stir for about 1 minute or until thick. Add the peas and cook until everything is warmed.  

*Sprinkle with cheddar cheese before serving

Suggested Side Dish: Baked potato wedges, Creamed Peas