Buttermilk Baked Chicken

1 c. parsley-buttermilk dressing (see previous post) or ranch dressing
1 c. unseasoned breadcrumbs
1 t. salt or garlic salt
1/2 2. freshly cracked pepper
4 boneless, skinless chicken breasts

Place chicken breasts in a large zip-lock baggie with dressing. Marinate overnight.

Preheat oven to 350 F. Mix breadcrumbs with seasonings. Dredge chicken breasts in breadcrumbs. Bake for 50-60 minutes, until chicken is cooked through.

Creamy Peanut Butter Dip

I love this simple, healthy dip with crisp apples or bananas. It also goes great with graham crackers or Nilla wafers. Usually, I use peanut butter, but occasionally I add some variety by using Nutella (chocolate hazelnut spread) or cashew butter. All three variations are delicious for an after school snack, midnight snack, or anytime snack!

Peanut Butter
Cream Cheese
Milk
Honey

Soften cream cheese in microwave. Mix in an equal amount of peanut butter and a drizzle of honey. Add just enough milk so the consistency is right for dipping.

Pesto-Walnut Crusted Chicken Breasts

I love simple, flexible recipes that are big on taste. Any kind of pesto, from traditional basil to some of the more original ones on the market, works beautifully with this dish as does any kind of nut. Baking the nuts with the chicken brings out their toasty goodness. When I want to dress up the presentation and add another layer of flavor, I top each chicken breast with diced tomato and shredded Parmesan or diced fresh mozzarella.

Pesto-Walnut Crusted Chicken Breasts
Boneless, skinless chicken breast halves
salt and pepper
2 T. prepared pesto per chicken breast
2-3 T, chopped walnuts per chicken breast

Preheat oven to 450 F. Place chicken in a roasting pan and season lightly with salt and pepper. Spread a layer of pesto on top of each chicken breast. Press walnuts into pesto. Bake chicken until juices run clear, about 20 minutes.