Parmesan Crusted Chicken

This is one of my favorite baked chicken recipes! It's great by itself, but also delicious served on top of fettuccine alfredo.

3 boneless, skinless chicken breasts (about 1 pound)
1/2 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/4 tsp paprika
1/4 tsp black pepper
3 Tbsp butter, melted

Combine cheese, bread crumbs, paprika, and black pepper in a large Ziploc bag. Cut chicken breasts in half. Dip chicken in butter and then place into Ziploc bag and toss until evenly coated with the cheese mixture. Place chicken on greased cookie sheet and bake at 400 degrees for 25-30 minutes or until chicken is done.

Fire Roasted Tomato Meatloaf

I'm kind of picky about meatloaf, but this recipe I actually like. My family doesn't like chunks in meatloaf, so I puree the tomatoes before adding them. If you don't mind chunks, you could just toss them in right out of the can. Also, I freeze the other half of the tomatoes and save them for the next time I make this recipe.

Meatloaf Ingredients:

1 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1 egg
1/2 can (14.5 oz) fire roasted diced tomatoes (I like Muir Glen brand)
1/2 cup quick cook oats
1 lb lean ground beef

Topping Ingredients:

1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp prepared mustard

In a large bowl, combine the first six ingredients. Add the ground beef and mix well. Transfer meat mixture to a greased 9 x 13 baking dish and shape into a loaf. In a small bowl, mix the topping ingredients and pour over the meatloaf. Spread evenly on top and sides. Bake for 1 hour (uncovered) at 375 degrees.