5 boneless, skinless chicken breasts
1/2 stick of unsalted butter
Kentucky Kernel Seasoned Flour (you can make your own seasoned flour by combining 1/2 cup flour with 1 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper)
Heat the oven to 425 degrees. While it is heating up, put 1/2 stick butter in a 9 x 13 dish inside the oven until the butter melts. Once the butter is melted, remove the 9 x 13 dish from the oven. Put some breading of your choice (breadcrumbs, flour, cruched cornflakes, panko crumbs, etc...) in a shallow bowl and place meat in dish to dredge.
Make sure both sides are well coated and place in melted butter. Turn meat over so butter coats both sides as well. When all the pieces are in the pan, place back into (by now) preheated oven for 15 minutes.
After 15 minutes, take them out of the oven and turn each piece over. Then return to oven for 10-15 more minutes or until pieces are cooked through.
Like I said, I use this as a cheap, fast and easy Country Chicken Parmigiana. Just add some spaghetti, parmesan and mozzarella cheeses.
It's even kid approved!!
*This can be made with bone in pieces of chicken as well. For bone in pieces, cook for 30 minutes, then turn and cook 30 more minutes or until done. If using chicken strips, decrease butter to 2 tablespoons.
You can also make a lighter version by omitting the melted butter in the pan and using a nonstick spray instead. After the initital cook time, turn pieces over and drizzle with 2 tablespoons melted butter before returning to oven.