If you notice in my humble attempts at “Now We’re Cooking” articles, each one has the word “easy” in there someplace. I happen to believe that good food doesn’t have to be difficult to prepare. If it does, I let somebody else do it. I‘m all about easy when it comes to cooking.
A dish I fixed the other night satisfies the “easy” requirement. It’s also a good way to squeeze another chicken meal into an attempt at healthy cooking. It’s Swiss Chicken. Really easy. Really good.
It starts with chicken loins. I’ve found there are two different cuts of chicken loins. One cut is huge. Those babies weigh nearly a half-pound. They are good, but take longer to cook. The other loins (not the really small chicken tenderloins) are a little smaller. One apiece is generally sufficient. And they cook quicker. I recommend the smaller loins when available.
Simply put the loins in a greased casserole dish, add salt and pepper (always add salt and pepper) and put a slice of swiss cheese on top of each loin. In a separate bowl, combine a half cup of mayonnaise, a half cup of sour cream a tablespoon or so of grated parmesan cheese, and a dash of garlic powder. Mix well and slather the mixture on the chicken loins, adding a little more parmesan on top.
Bake in a 350 oven for about 30 minutes – again, depending on the size of the loins. Don’t overcook or they will be dry. Serve over a bed of rice and…. that’s all folks. It’s really easy.