Parmesan Chicken
(Updated September 2008) I've been working my way through the recipe archives, updating my earliest recipes with better photos and sometimes better instructions too. What I remember about this version of Parmesan chicken is how the chicken is marinated in olive oil, garlic, and a little dried poultry seasoning all day before it's coated with whole wheat bread crumbs and Parmesan and baked. I got this recipe from a blog that no longer exists, and when I made it again recently to take these photos, I still liked the way the chicken turned out. If you're a South Beach Dieter, maybe the hardest thing about the recipe will be finding 100% whole wheat bread crumbs, but you can make your own bread crumbs from 100% whole wheat bread. If you're someone like me who doesn't use a lot of bread crumbs, store leftovers in the freezer until you're ready to make this again.
Chicken is trimmed and small slits are made the length of the chicken to help the marinade penetrate. Then it's marinated all day in olive oil, garlic, and poultry seasoning.
When you're ready to cook, let the chicken come to room temperature while the oven heats. Then dip each chicken piece in a mixture of 100% whole wheat bread crumbs and parmesan cheese.
My original instructions said to bake this 30-40 minutes, but when I made it recently I just baked it until the chicken felt firm (about 25 minutes), and then browned the top of the chicken under the broiler for a few minutes. Don't overcook or the chicken will be too dry.
Parmesan Chicken with Garlic and Herbs(Makes 4 servings; recipe slightly adapted by Kalyn from a blog that no longer exists)
4 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs
1/4 cup finely grated Parmesan cheese
Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.
Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.
To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.
Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.
Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn't cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.)
Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.
To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.
Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.
Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn't cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.)
Aucun commentaire:
Enregistrer un commentaire