11.14.2012

BAKED PARMESAN CHICKEN

Okay okay okay, Don't get too excited, but this is one of my absolute FAVORITE FOODS! It is easy to make and you can do so many different variations of it. It cooks quickly, tastes amazing and you don't have to fry it. I wouldn't go as far to say that it is the healthiest thing you could eat, but have it with some good veggies and some fruit and you are good to go, or whole wheat pasta (or regular) and Marinara and it really is a great meal.

My mom would make this for us a lot, it is great with pasta like I said or potatoes (mashed, roasted, etc.), broccoli, spinach salad, rice, couscous. It really is great with anything. Let me know what you end up having it with!

1. MELT ONE CUBE OF BUTTER

I made 6 breasts and this was just the right amount of butter. If you are making less, go ahead and cut it down accordingly. I melt my butter on the stove because I don't have a microwave, but you could use the microwave for this part if you wanted. Don't get the butter too hot, just melted, you are going to be putting your hand in it, and don't want to burn them on hot oil!

 2. SET BUTTER ASIDE TO COOL OFF A LITTLE

 3. PREPARE CHICKEN

Remove fat, veins, etc. You can be as thorough or as non-thorough as you please. If the fat and veins don't bother you, than don't bother. I always cut off the large pieces, but am not too particular as one can see from the next picture. (sorry if you hate the sight of uncooked meat)

  4. CUT INTO SMALLER PIECES

 If using whole breasts which I used, you can cut them into about thirds or so. You can also buy breast tenderloins that are already cut into smaller pieces and ready to go. They should be about the size of a smaller chicken strip.

 5. PREPARE CRUST

This is the fun part because you really can't go wrong unless you put WAY TOO MUCH of something in it. For this particular batch I used Italian Bread Crumbs because I didn't have any crackers. You can use ritz, cheese crackers, saltines, fish crackers, anything really (you can even use some of each!) Crush them up finely and add about the same amount of Parmesan Cheese. I don't use fresh Parmesan, just the kind that is grated and comes in the wonderful green container. So for 1 cup crumbs use about 1 cup Parmesan. Add a 1 tsp of each of the following; garlic powder, onion powder, pepper and  smoked paprika. If you aren't using Italian Bread Crumbs add some Parsley Flakes too. 

Put all of the Ingredients in a gallon freezer bag and shake. Dip finger in to taste and if it needs more salt add accordingly. (some crackers are saltier than others and based on the amount of cheese you use that can change it too, so use your judgement and your family's preference.) Mix again, now you are ready to dip!

 6. DIP CHICKEN INTO BUTTER

Dip each piece of chicken into the butter, then place in plastic freezer bag with crumbs. If your chicken is cold it may cause your butter to get too thick by the end. If this happens just warm it up a little bit and keep going. 

 7. COAT CHICKEN COMPLETELY WITH CHEESE CRUST

It works best to do this one at a time.

 8. PLACE ON COOKIE SHEET OR IN GLASS CASSEROLE DISH

They both work just fine. You do not need to grease it, I lined mine with tin foil just because it makes it much easier to clean up!

 9. ARRANGE ALL PIECES ON PAN

I should have used two sheets, so there was more space in between, but just chose to squeeze it all onto one. If you have more space between they will be a little crispier on all sides, they were still delicious even though i squished them on the pan.

 10. COOK FOR 15-20 MINUTES ON 400 DEGREES FAHRENHEIT

Based on what size of pieces you have it could cook faster or slower. I took mine out at 15 minutes and cut open one of the larger pieces to make sure it was finished and it was. Let cool slightly.

11. ENJOY!

PARMESAN CHICKEN

SERVES 6 (3 pieces for each person)

6 CHICKEN BREASTS (cut into thirds)

1 CUBE BUTTER (i use salted)

1 CUP CRACKER CRUMBS

1 CUP PARMESAN CHEESE

1 TSP GARLIC POWDER

1 TSP ONION POWDER

1 TSP SMOKED PAPRIKA

1 TSP PEPPER

SALT TO TASTE

Preheat oven to 400 degrees Fahrenheit. Melt butter on stove or in Microwave. Cut Chicken into thirds and set aside. Mix Cracker Crumbs, Parmesan, Garlic, Onion, Paprika, Pepper and Salt together in gallon Freezer bag. Add salt according to taste. Dip each piece of chicken in butter, transfer into bag of crumbs and cover completely. Place on cookie sheet or in large glass 9x13 inch casserole dish.  Once all pieces are covered and placed, place pan in oven for 15-20 minutes or until chicken juice runs clear. Remove from oven, cool slightly and ENJOY!


4 comments:

  1. Oh my goodness, this looks so good! I can't wait to make it tonight!

    ReplyDelete
  2. Anna, I tried this recipe tonight and it worked SO well!!! I get pretty nervous to try new recipes but you really made it sound doable and it totally was!! Thank you for a great new meal idea (and for the adorable pictures of your baby- congratulations!!!)!!!

    ReplyDelete
    Replies
    1. So happy that you liked it! It really is one of my favorites because it is so good and easy! So glad that you tried it!

      Delete