Herbed Parmesan Chicken Breasts

This one's for you, Carrie. Like the terrible blogger I am, I didn't see your request you made WAY BACK WHEN. Whoops. This is the chicken I made for the Valentine's dinner at our church last year. It's easy and very tasty! It's a good "go to" recipe for those days where you don't want something really difficult, but also want something that tastes like it took forever to make! You can also make them and freeze to cook later. Here you go!

Herbed Parmesan Chicken Breast

1/2 c Parmesan cheese, shredded

1 tsp dried basil

1/2 tsp garlic

1/4 tsp dried oregano

1/4 c butter, melted

4, 4 oz chicken breasts

Heat oven to 400. Combine cheese, basil, garlic and oregano in a pie pan or shallow bowl. Place the melted butter in another shallow bowl or pan. Dip chicken in butter and coat with cheese mixture

Place chicken into ungreased 8 or 9-inch square baking dish and bake for 17-22 minutes, or until the chicken juices run clear when pierced with a fork. They say to temp it out at 165.

If you want to freeze and bake later, simply place your chicken in the square dish as directed but don't bake it. Cover it tightly with aluminum foil and freeze for up to 3 months. To thaw it, just place the pan in the fridge for 24 hours. Then, heat oven to 400 and bake as directed.