I know all of you moms can relate to this:
When my little one was first born, everything had to be done one-handed &/or at lightning speed, or screaming would ensue. Including dinner. I didn’t think most of my go-to recipes were that time-consuming until I had The Witching Hour to contend with. So I started looking for meals that took literally 5 minutes of prep. They could sit in the oven all they wanted, but hands-on time was at a premium.
Mother-in-law to the rescue!
This easy dinner is adapted from her recipe, and literally takes 5 minutes, especially if you have a bigger kid on hand to crush the crackers for you. The amounts are approximate because I just kind of wing it every time–feel free to do your own improvising! I serve it with seasoned brown rice, which takes longer to cook, so I start it before the chicken. The rice recipe is at the bottom.
- 1 sleeve Ritz crackers
- 1 Tbsp. parmesan
- up to 1 tsp. garlic salt
- about 1/2 cup sour cream
- 4 chicken breasts
- Preheat oven to 400. Line a baking sheet with foil.
- Place the crackers in a Ziploc bag & use a rolling pin to crush them into fine crumbs. Pour into a shallow dish. Add parmesan & garlic salt; stir to combine.
- Place sour cream in another shallow dish.
- If desired (especially if you’re short on baking time), cut chicken breasts in half.
- Coat one piece of chicken in sour cream, then fully coat in crumb mixture. Place on baking sheet. Repeat with remaining chicken.
- Bake 15-20 minutes or until done in the middle (this is why I cut mine in half; they get done quick & don’t burn).
- Serve with seasoned brown rice (below) & salad or fruit.
- Make brown rice according to package directions, to yield 3-4 servings.
- 5 minutes before it’s done, add about 1 Tbsp. butter, up to 1/2 tsp. garlic salt, & about 1 Tbsp. dried parsley.
- Serve with chicken.
What are your favorite no-time-flat dinners?