Garlic Lime Chicken

We eat a lot of chicken. Since I was tired of Parmesan Chicken, I wanted to sample something new. This is similar to Parmesan Chicken in consistency. (I served it with green beans and sweet potato fries)

I've found the key to making good chicken is using a metal meat mallet to pound it thin. This not only makes your chicken go farther, but makes it nice and tender. If you don't have one, invest. I got mine at TJ Maxx for $3.99

Garlic Lime Chicken
Ingredients
2 T. butter
4 cloves garlic, minced
1/2 lime, juiced
3/4 cup dry bread crumbs (If you use Italian style, you don't have to add parsley or oregano)
1/2 cup freshly grated Parmesan cheese
1/4 cup shredded Cheddar cheese (or less. It really doesn't need much)
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes, then add lime juice.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.