Sydney's Mayonnaise Crusted Italian Parmesan Chicken

Ingredients
6 boneless/skinless chicken breasts (I prefer to use thin cut ones, or butterfly regular ones.)
1/2 cup flour (to dredge the chicken breasts in first)

{Part 1 - Mayonnaise/Greek Yogurt}
1 cup plain greek yogurt, mayonnaise, or half cup of each
1/4 cup whole milk or cream
1/2 cup Hidden Valley Buttermilk Ranch Dressing Mix
2 teaspoons onion powder
1 teaspoon paprika
1/4 teaspoon black pepper

{Part 2 - Breading}
2 cups Panko bread crumbs (plain is what I use - but you can use the seasoned ones, too)
1/2 cup flour
1 cup shredded parmesan cheese {or about 1/2 cup of the grated/powdered kind}
1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon tarragon

1 tablespoon parsley

1 tablespoons italian seasoning
1 teaspoon onion powder

1 teaspoon (or more/less) garlic salt

1/4 teaspoon black pepper

3 teaspoons powdered chicken bouillon {if you only have liquid/gel bouillon, stir this into the mayonnaise/greek yogurt instead}

Combine all of the ingredients for Part 1 - “Mayonnaise/Greek Yogurt” in a wide, open container with a lid. (Tupperware bowl that is deep, yet has enough space to put 2 - 3 chicken breasts in it and is able to be shaken.)

Combine ingredients for Part 2 - “Breading” in a pie plate or similar dish.

Dip each piece of chicken in the 1/2 cup of plain flour and set aside.

Using a fork, place each flour-covered piece of chicken into the greek yogurt/mayonnaise mixture, 2 or 3 at a time (2 was perfect for the container I used) snap on the lid, and shake, vigorously, making sure each bit of the chicken is covered. Using the fork, drop them gently into the breading mixture. Gently coat each and every inch and crevice of the chicken. Lift it out of the breading, and place it on a greased/spray-coated cookie sheet. Continue with all the pieces of chicken until finished.

Bake at 375 for about 40 minutes. Check on it occasionally. Do NOT turn/flip the chicken.

To make the gravy, you'll need:
1/2 stick butter
1/2 cup flour
2 1/2 cups chicken broth
1 tablespoon minced garlic
1 teaspoon tarragon
1/2 teaspoon onion
1/4 cup fresh parsley, finely chopped
ground pepper
salt

Whisk together butter and flour in a warm/medium heated pan to make a roux. Cook to a moist/wet sand stage. Lightly browned. Slowly, whisk in chicken stock, minced garlic, onion, parsley, black pepper, and some salt to taste, once simmering/almost boiling, turn way down and you can somewhat take a break from the whisking. If it’s too thick, you can add a splash of chicken broth, milk, cream, half and half, or evaporated milk to thin it out without losing your taste.

The mashed potatoes are of course easy as pie, so I am not going to tell you step-by-step how to make them. (We use 3/4 cup heavy whipping cream, garlic salt, pepper, and about a half stick of butter...) :)

Fresh green beans and a homemade loaf of garlic bread, a french baguette, or your favorite bread make this a complete, and oh-so-delicious meal and it's pretty simple. Enjoy!

Lion House Rolls

Temple Squares Lion House Rolls are a much-loved and super popular staple in our home! Thanks to Temple Square for sharing this amazing recipe! 2 cups warm water ⅔ cup powdered milk 2 tablespoons active dry yeast ¼ cup sugar 2 teaspoons salt ⅓ plus ½ cup butter, margarine, or shortening, divided 1 egg 4½ to 5 cups all-purpose or bread flour, divided 1 tablespoon vegetable oil Combine water and dry milk powder in a large bowl of an electric mixer, stirring until milk dissolves. Add yeast and then sugar, salt, ⅓ cup butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet and then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount o...

Rosauers Shortbread Cookies

Rosauers Shortbread Cookies { Courtesy of Melissa K @ A Time For Everything } 1 lb. butter 1 c. sugar 1/2 tsp. salt 1/4 c. sweetened condensed milk 1/2 tsp. vanilla 3 1/2 c. flour 1/2 c. cornstarch Combine butter, sugar and salt and beat at medium speed until creamy. Add sweetened condensed milk and vanilla and beat until incorporated. Reduce speed to slow and add the flour and then the cornstarch. Mix until incorporated. Divide the dough into 4 balls, flatten them into disks, and wrap separately in plastic wrap. Refrigerate for one hour or until firm. Preheat oven to 300. Lightly flour a work surface and roll out the dough to 1/4" thick. Keep lifting the dough, sprinkling with a little more flour if it sticks to the surface. Cut shapes of dough and place on lightly greased cookie sheet. Place back in refrigerator to chill, about 15 minutes. Place cookie sheet in middle of oven and bake for 15-20 minutes, until only slightly colored. Cool completely, glaze,...

Yummy Potatoes • Funeral Potatoes • Mormon Potatoes

2 pounds frozen hash browns (partially thawed is best!) 2 cans cream of chicken soup 1/2 cup milk 1 pint sour cream 1 teaspoon salt 1 teaspoon black pepper 2 teaspoons onion powder 1 tablespoon minced garlic 10 ounces sharp cheddar cheese (grated) 1/2 stick butter (melted) 2 cups coarse-crushed corn flakes **** Mix cream of chicken soup, milk, sour cream, salt, pepper, onion powder, garlic and cheese. Fold in hash browns. Put into greased casserole dish. Mix crushed cornflakes and melted butter, sprinkle on top. Bake @ 350 for 45 minutes. **** To freeze this dish, put into freezer bags or container, without adding the crushed cornflakes. Then, thaw and cook @ regular temp/time, adding the cornflake/butter topping right before baking. You can also make a huge batch of the sauce and keep it frozen in a container until the day you need it, pulling the sauce and hashbrowns from the freezer to thaw, then proceeding with the remaining steps.

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