Thursday, December 18, 2014


It's ONE WEEK until Christmas and I am so crazy giddy I almost can't stand it!!!!

We are THISCLOSE to finishing our shopping -- and this is QUITE POSSIBLY the earliest we've ever been close to finishing the week before Christmas. Usually I'm still fighting crowds, knocking over displays, and elbowing feisty old ladies (<- WHOA I'M KIDDING) a few days before Christmas.

But THIS YEAR -- ohhhhhh this year --- Hubs and I were PREPARED. On Saturday we woke up and basically said "Yo Christmas - BRING IT" and spent a huge chunk of the day knocking out all of our shopping.

Let me add here that I am no longer the type of person that can go shopping on a whim. Post-it notes are my best friends and I have to have a list for EVERYTHING. So in the week leading up to our Giant Christmas Shopping Extravaganza Saturday of 2014 (or GCSES, as it shall be known from here on out), we (read: me) worked and thought and decided on a gift for each person.

THEN! On the morning OF the GCSES --- we woke up, properly caffeinated ourselves, and made a plan. A plan of which stores to hit when, according to closing times and high traffic times.

I think we bought all but maybe three gifts? Regardless, I think it's safe to deem GCSES 2014 a success!!!

What does all of this have to do with chicken? It's okay, I can hear you asking.

Honestly? Nothing. I just thought I'd find a reason to highlight that this dish is a serious "fast weeknight supper" solution.

Late last week I was perusing on Pinterest for holiday appetizer recipes for a work party, when this little gem of a recipe popped up into the mix from The Enchanted Cook blog. It's a fast, easy dinner recipe with only four ingredients - all of which I typically always have on hand, thankfully.

Baked chicken breasts with a sour cream (or mayo) and parmesan mixture, topped with italian breadcrumbs. Maaaaaayyybe not the healthiest, but we ate it alongside a ton of veggies so I'm calling it a win.

BONUS -- Hubs straight up INHALED this thing. INHALED IT.

BONUS PLUS TWO -- Last night I was prepping to make it again and WHAT??!! I bought chicken TENDERLOINS instead of chicken breasts. Good news: it works just as well (and helps with portion control!) and cooks even faster! Whoop whoop!

Ok so --- go finish your Christmas shopping, love on your families and friends, and make this for supper because YOU NOW HAVE TIME TO DO ALL OF THAT STUFF!



Originally from The Enchanted Cook blog
Serves 2-4

What you'll need:

4 boneless, skinless chicken breasts (cut thin, or 2 large ones sliced in half)
1/4 cup of sour cream
1/4 cup of parmesan cheese
4 tsp Italian breadcrumbs

What you'll do:

Spray a baking dish with non-stick cooking spray (or cover the bottom with a thin layer of butter), then lay chicken breasts flat. In a small bowl, mix sour cream and parmesan until evenly combined. Spread evenly onto tops of chicken pieces. Sprinkle on Italian breadcrumbs, then bake at 350 for about 30 minutes or until chicken is fully cooked in center.

Serve alongside veggies and enjoy your free evening :)

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