Parmesan Chicken...not Chicken Parmesan, there's a difference! This is a easy, yummy recipe that won a national potluck dinner competition sponsored by Taste of Home magazine in 2003. The parmesan coating is wonderful, because when parmesan cheese melts it makes a crispy, crusty coating. It would probably also make great chicken fingers if you used chicken tenders or cut boneless breast into strips. I served it with twice baked potatoes and a spinach salad. YUMMY!!!
Parmesan Chicken*
GROUP 1
1 cup all purpose flour
2 tsp salt
2 tsp paprika
1/4 tsp pepper
GROUP 2
2 eggs
3 tbsp milk
GROUP 3
2/3 cup grated Parmesan cheese
1/3 cup dry bread crumbs (I used panko)
4 boneless skinless chicken breasts
Get 3 shallow bowls, round cake pans, or pie plates and combine ingredients in the 3 groups listed. First dip the breasts in the flour mixture, shake off excess. Then in the egg mixture, then roll breasts in the cheese mixture to coat. Spray or grease a baking pan, add chicken, and bake at 400 degrees for 30 minutes (or until the juices run clear).
(Alt. - Use a 3-4lb broiler/fryer chicken cut up, increase baking time to at least 60 minutes or until the juices run clear.)
*Taste of Home 2004 Annual Recipes, Reiman Media Group, Inc.
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