Tomato and Parmesan Crusted Chicken

Deedy has made this chicken a couple of times and it has an incredible flavor with the sun dried tomatos.

Ingredients

4 boneless, skinless chicken breasts
2/3 cup California-Sun Dry Sun Dried Tomato Spread
1/2 cup seasoned dry breadcrumbs
1/2 cup shredded Parmesan cheese

Instructions

Preheat oven to 375f and spray a baking sheet with nonstick cooking spray. Rinse chicken and pat dry. Coat chicken with tomato spread, pressing with your fingers so that it sticks to the chicken. Stir together breadcrumbs and cheese, coat chicken heavily with mixture and place on prepared baking sheet. Sprinkle with remaining breadcrumb mixture, then bake for 25-30 minutes or until chicken is cooked through.

Rob's Garlic Bread

I like garlic. Lots of garlic. Especially on bread. This is a garlic bread recipe I concocted that uses a ton of garlic and goes great on the grill.

Ingredients

Sourdough Bread
Bulb of garlic - chopped
Olive oil
Butter
Shredded parmesean cheese
fresh basil, or you can use dried.

Instructions

Heat olive oil in pan. Cut bread in half, length-wise. Lather the bread with butter....lots of butter. When the olive oil is hot, saute the garlic until just golden. Take off of heat and let garlic cool for a minute, not too long. Put the garlic on the bread. Yes, the butter will melt. Spread the garlic on both halves of the bread. Cover with cheese, then top with chopped basil.

Wrap bread up in tin foil. Okay, alumninum foil, but I still call it tin foil. Leave top open. Put bread on BBQ for about 10 minutes or until crust gets crusty.

You can broil this as well, but I've never had luck with the broiling. Baking the bread at 350 works good if you do it for 10 minutes or so. Make sure the cheese is melted and the bread is crusty.

Slice and eat.