Parmesan Crusted Chicken

** Recipe from The Enchanted Cook **

* 1/2 c. Real Mayonnaise

* 1/4 c. shredded Parmesan cheese

* 4 boneless skinless chicken breasts

* 4 tsp. Italian seasoned dry bread crumbs

Heat oven to 425.  Place mayo & cheese in a small bowl and mix.  Lay chicken breasts on baking sheet (could line baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly on top of each piece.  Next, evenly sprinkle bread crumbs on top of mayo.  Bake 20 min, or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of fresh cracked pepper and sea salt, if desired.

Lighter Butterscotch Bars

** Recipe from Iowa Girl Eats **

* 1 c. packed brown sugar
* 5 Tbl. butter, melted
* 1 tsp. vanilla
* 1 egg
* 9 oz. flour (about 2 c.)
* 2 1/2 c. quick-cooking oats (can use old-fashioned oats)
* 1/2 tsp. salt
* 1/2 tsp. baking soda
* 3/4 c. fat-free sweetened condensed milk
* 1 1/4 c. butterscotch chips
* 1/8 tsp. salt
* 1/2 c. chopped pecans (can use walnuts)
 
Heat oven to 350. Whisk together butter and sugar in a large bowl. Whisk in vanilla and egg, then set aside.  In a separate bowl, combine flour, oats, salt, and baking soda. Add to butter & sugar mixture, then combine with a fork until crumbly.  Place 3 c. of oat mixture into bottom of a non-stick sprayed 9×13″ baking dish. Press evenly into bottom of pan, then set it, and remaining oat mixture aside.  Combine sweetened condensed milk, butterscotch chips, and salt together in a microwave safe bowl. Heat for 1 min, stirring every 20 secs, until melted and smooth. Pour over crust, then spread to cover evenly. Sprinkle pecans on top, then add remaining oat mixture on top.  Bake for 25-30 min, or until topping is golden brown. Place on a cooling rack and run a knife around the outside edges. Cool completely, then slice and serve.