Chicken Parmesan Bake and Broccoli with Lemon Garlic Butter

This is what we had for supper tonight.  It was inspired by a post on the Bernstein forum that my mind churning.  For some reason nobody can get into the recipe on the site by that name, and boy that sounded good!  I had planned on having chicken tonight so I figured I could maybe come up with my own anyway, even if I don't know what the recipe spoken of was.  This one turned out so wonderful.  Another keeper for my family anyway.

The steamed broccoli, tossed in lemon garlic butter is one of our favorites that we have often and it complimented the chicken perfectly.

                          Chicken Parmesan Bake

3  large  chicken breast halves without skin -- pounded thin (about 6 oz. breasts)

2  tablespoons  mayonnaise

2  tablespoons  Ranch salad dressing

1/4 cup  parmesan cheese

1/2 teaspoon  garlic powder

1/2 teaspoon  brown mustard

1/2 cup  fiesta blend shredded cheese

Preheat oven to 375 F.  (190 C).  Spray 13 x 9-inch (33 x 23 cm) baking pan with non-stick cooking spray.

Pound chicken breasts thin, and lay in bottom of pan.  In small bowl combine mayonnaise and ranch dressing.  To this add parmesan cheese, garlic powder and brown mustard.  Mix well.  

Spread evenly on top of each chicken breast.  Sprinkle shredded cheese on top of each piece.  Bake 45 minutes or until chicken is done in the center and lightly browned on top.  

                                    - - - - - - - - - - - - - - - - - - - 

Servings: 3/Per Serving: 335 Calories; 21g Fat (57.4% calories from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 461mg Sodium.  

                    

                  

Broccoli with Lemon and Garlic Butter

1   pound  frozen broccoli flowerets
1/4 cup  butter -- (from grass fed beef if you can get it)
1 teaspoon  minced garlic
1 teaspoon  lemon juice
1/4 teaspoon  lemon grass
1/4 teaspoon  rosemary -- crushed
1/4 teaspoon  garlic powder
1/4 teaspoon  onion powder
1/8 teaspoon  dry mustard
1/8 teaspoon  salt -- (Optional)

Steam broccoli flowerets for 7 to 8 minutes or until crisp tender, and still bright green.  In small saucepan, combine butter, garlic, lemon juice, lemon grass, rosemary, garlic powder, onion powder, dry mustard and salt.  Heat, stirring, until butter is melted.  Drizzle over broccoli and toss.

                                    - - - - - - - - - - - - - - - - - - -

4 servings/Per Serving: 137 Calories; 12g Fat (72.0% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 203mg Sodium.