I also have been Pinning on Pinterest a ton and decided I needed to make something from my pins (follow me emilyb83). If you haven't joined Pinterest yet, you are missing out. (I am talking to you Ashley!) I have been a pinning fool lately, mainly due to the fact I am bored out of my mind at my current job and counting down the minutes to my last day on Friday. (Starting a new job too... more on that to come.)
You might remember this easy chicken recipe I made earlier this year from this post creatively called Winner Winner Chicken Dinner. Well, here is Winner Winner Chicken Dinner: Part 2. They are similar recipes, but I think Part 2 is the winner. I found this recipe for Parmesan Garlic Chicken on Kayln's Kitchen blog.
You can access the original recipe on the link above, but I actually only made two chicken breasts with the recipe below. I think hers must have not been the huge, hormone induced chicken breasts I apparently buy. I did eat only half my chicken breast and am having the other half for lunch today! Eric's chicken breast seriously had to be close to a pound, but don't worry he ate it all. It also says to marinate for a day, I did it around 4:00 and cooked it around 7:00 and it was still tasty.
Parmesan Chicken with Garlic
and Herbs
2 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil (oops I realized I used regular olive oil here)
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs (I used regular, plain 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 (or a couple of hours).
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. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.
2 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil (oops I realized I used regular olive oil here)
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs (I used regular, plain 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 (or a couple of hours).
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. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.
2 comments:
Sounds great! I wonder how this would do on pork chops?? I have some for tonight and was struggling on ways to fix them.
this looks amazing! i will def be trying this ;) just bookmarked!!
want to follow each other?? xxo!
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