Parmesean Crusted Chicken with Pasta

I don’t know about you, but I’m always looking for new, tasty ways to make chicken. Well, I found a great one a few years ago and, like always, put my own spin on things. You can make this with chicken breast, but I like to use chicken tenderloins because it takes a little less time and the portions are smaller. This will feed a family of 4-5, usually with some leftovers.

1-2 lbs. chicken tenderloins
¾ c mayonnaise
½ c shredded parmesean cheese
Italian bread crumbs
8oz angel hair pasta (you can use whichever type of noodle you prefer)
2 cloves of garlic, minced
1 Tbsp olive oil
1 tsp lemon juice
1 Tbsp Italian herb mix
1 tsp parsley
½ tsp sea salt
1 tsp fresh ground pepper
1-2 Tbsp butter

1. Preheat the oven to 425 degrees farenheit.
2. Lightly grease the bottom of your pan and place the chicken on it.

3. In a small bowl, mix the mayo and shredded parmesean. Then coat the top of the chicken with the mixture.
4. Now, generously sprinkle the bread crumbs on top of the chicken.
5. Bake in the oven for about 30-45 minutes depending on the amount and type of chicken you’re using. (More chicken will take a little longer, as well as breast pieces because they are larger in size).
6. While the chicken is baking (I usually wait about 10 minutes then start this step), start boiling your water as per the instructions for the pasta.
7. In a microwaveable bowl, put the butter in and melt it…about 30 seconds in the microwave ought to do it. Then, mix in the oil, herb mix, lemon juice, parsley, salt, pepper, and minced garlic and set aside until the noodles are done.
8. Once you have drained the noodles, pour in the butter mixture and mix well.

Please, let me know what you think when you try this recipe!

Homemade Chicken ‘n’ Dumplings


2-3 chicken breasts
Water to cover chicken in the pot up to about half of the pot
1 c chicken broth, more if desired
3 c flour
1 c flour to keep to the side
2 Tbsp. Morton Nature’s Seasons Seasoning Blend
2 Tbsp. shortening
¾-1 c milk




1. Put the chicken, water, and chicken broth into the pot and boil for 30-45 minutes. Pull them from the broth when they are done and set aside both the chicken and the broth. DO NOT DUMP THE BROTH!
2. While the chicken is boiling, take the three cups of flour, put it into a mixing bowl, and whisk in 1 tablespoon of the seasoning blend until thoroughly combined.
3. Cut in the shortening and mix, preferably by hand, until the flour appears crumbly:

4. Now, slowly add the milk and combine until the dough forms (it is all combined and can be picked up in a ball):

5. Prep your cutting board by sprinkling some of that extra cup of flour on it and spreading it around. Prep your roller by rubbing some flour on it as well.
6. Put the dough on the cutting board and slightly roll it out. Divide the dough into two pieces (I use a pizza cutter) and set one half aside:

7. Roll out the first half until the dough is about 1/8 in. thick and then cut into the size pieces you desire. As you go, put the cut pieces into the bowl and toss them with some flour:

8. REPEAT 6 & 7 for the second half of dough. Then mix in remaining flour with your dumplings and set them aside.
9. Now, go back to your chicken breasts and shred them for your meal while you bring the broth back to a rolling boil. Set the chicken aside again once it’s shredded:

10. Once the broth is at a rolling boiling, add the other tablespoon of seasoning blend and start adding the dumplings. Put some in and stir and wait for them to “float” and then add some more. Keep going until all of the dumplings are added.
11. Cook them for about 5 minutes and then add in the chicken. Turn the heat down and let it simmer for 30-45 minutes or until the dumplings reach YOUR desired texture.

**If needed, you can also add more water or broth if you feel it becomes too thick. Also, make sure you taste-test and season to taste!**


Don’t forget to let me know what you think!

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My Meatloaf Recipe…

I was searching for something new to cook for my family and found this meatloaf recipe ( 1770 House Meatloaf ). I tried it and we really liked it! As always, though, I like to tweak and experiment with new recipes until I get them just how I like them.

My husband was curious what it would taste like with venison and I wanted to try something different with a couple of the ingredients and the sauce. After doing this a few times, I came up with a mix that my whole family loves! Here it is:


2 lbs. meat
2 cups of panko (add more if desired)
1 tbsp. chives
1 tbsp. parsley
1 tbsp. Italian herbs (I use McCormick’s Italian herb mix)
½-1 tbsp. kosher or sea salt (to taste)
1 tsp. fresh ground black pepper
2 eggs
½ cup milk (add more if needed)
1 onion chopped
1-2 stalks of celery chopped
1 tbsp. olive oil

Put the following ingredients in a bowl, microwave for 30-45 seconds, and mix together then set aside:
2 tbsp. butter
2-3 minced garlic cloves
1 tbsp. Italian herbs
1 tsp. parsley


1. Preheat oven to 350 degrees Fahrenheit. Line a pan with parchment paper and set aside.
2. Saute’ onions and celery with olive oil for 10-15 minutes and set aside.
3. In a bowl, mix meat with chives, parsley, herbs, salt, and black pepper. Add in eggs and milk then mix thoroughly.
4. Mix in onions and celery. Slowly add in the panko, mixing until everything is moist.
5. Place meat onto the lined pan and shape into an evenly distributed loaf. Evenly pour/brush sauce onto the surface of the loaf.
6. Bake for 40-50 minutes and let cool for 5 minutes. Slice, serve, and enjoy!

I promise to add pictures soon…I really hope you enjoy this recipe! Please leave a comment and let me know what you think!