A bit late today, but here we go.
Italian Parmesan Chicken
This is another of those ridiculously easy recipes, or at least ridiculously easy if you have the Italian salad dressing ready to hand. If you want a no-sugar/extremely low carb version, I have a recipe for it (included) but that’s a bit more work. Of course, you could make, and keep, the dressing itself at any time and use it for this recipe.
4 lbs of boneless, skinless chicken. (I use the bagged chicken from my local supermarket. It’s cheap.)
1 cup shredded Parmesan cheese. (You can use the powdered “grated” cheese as well, but the “shredded” cheese produces what I think is a more pleasing texture to the result.)
2 cups Italian salad dressing.
Place the chicken in 1 4-5 quart slow cooker.
Sprinkle the Parmesan cheese on top.
Pour the salad dressing over all.
Cook on low 8-10 hours.
Stir slightly when done to distribute the cheese and drippings through the chicken.
And that’s it.
Really. That’s it. Except to enjoy.
Low Carb Italian Dressing:
1 cup vegetable oil.
1 cup red wine vinegar
2 Tbsp finely minced garlic (I believe I’ve mentioned before that I like garlic?)
1 Tbsp onion powder or minced dried onion.
1 Tbsp oregano
1 Tbsp basil
2 Tbsp dried mustard.
Combine the ingredients in a jar with a tight-fitting lid. Close it. Shake.
Refrigerate for storage.
Options: You can use olive oil instead of vegetable oil but in that case you’ll want to bring it to room temperature for use.