Someone else already posted an "Anniversary Chicken", but this is an "Anniversary Paprika Chicken" recipe we tried last night and really liked it!!
(Picture and recipe from here.)
4 boneless chicken breasts
1/2 c. parmesan cheese
1 1/2 c. italian bread crumbs
1 1/2 cubes (3/4 cup) melted butter
Paprika (I forgot to put the paprika in, but we still really liked it!)
Combine parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle with paprika.
Bake uncovered for 35-40 minutes at 375 degrees. Do NOT overcook!
And it tasted so good with Anniversary Pasta!! (recipe can be found here.)
1 pkg bow tie pasta
1/2 c. (1 cube) butter - the real stuff
2-3 cloves garlic, minced
3/4 c. grated parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
Salt and Pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Boil bow tie pasta in salted water until al dente. Do NOT overcook.
In wok or heavy skillet, melt butter. Ad minced garlic and saute a minute or so.
Add parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream, salt and pepper.
Add cooked pasta to cream sauce and toss until pasta is well covered.
Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and parmesan cheese. Toss together. Serve immediately.