Now, this recipe turned out super yummy!!! Of course, the only chicken breasts they had for sale at my local grocery store were big ones. I divided each breast into two and saved the rest for a future recipe. Remember, it doesn't hurt to save leftovers; remember to store them correctly to prevent a foodborne illness.

Preheat the oven to 350F
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Prepare the chicken first, before even starting your potatoes for mashed. For the mashed I simply put butter and a splash of milk in my mash, not putting too much into my mash because the gravy took care of it.

For The Chicken

Italian bread crumbs (I added a little garlic and onion powder)
Grated parmesan cheese
Melted butter (make sure you have a little leftover)
A couple tablespoons of minced garlic

Let's begin melting your butter in a small pot and cooking your minced garlic together, allowing it to cool as you prep your other ingredients. Mix your bread crumbs and grated parmesan in a bowl. Now, cut your chicken breasts (if they needed it), afterwards your butter should be cool enough to dip your first breast into the butter mixture and then dip in bread crumb mixture until each breast is covered in bread crumbs. Grab your favorite casserole dish, place each breast in, with your leftover butter, drizzle a little butter on top of the chicken, and cook it about 40 to 50 minutes or until fully cooked.

Internal temp of Chicken: 165F

For the Gravy

Start by making a simple roux with 3 tablespoons of butter and 2 tablespoons of flour (I like my gravy a little runny), and pour in one can of chicken broth. For seasonings I used basil, onion powder, garlic powder, salt, and pepper.