I’ve been posting a lot of recipes lately. Maybe it has something to do with my darling cooking utensils being lost in Box-Land. Anyway, here’s the one I made last night: Parmesan-Crusted Chicken (my own recipe), to accompany Pioneer Woman’s Tomato Cream Sauce. I took pictures, but I forgot to take them until we had finished and were about to put the food away, so…..
Parmesan Crusted Chicken
Prep Time: Approx. 30 min.
Bake Time: 18-20 min.
- 1 pkg. boneless, skinless chicken breasts (or tenders — whatever floats your boat!)
- 1/2 c. flour
- 1-2 garlic cloves, or 1 tsp. garlic powder
- 1-2 eggs, as needed
- Oil (I used olive oil because I couldn’t find my others in the Tower of Boxes)
- Thyme, basil, oregano (optional)
- A lot of Parmesan cheese (the stuff in the green container works fine) — approx. 1 cup
Mix Parmesan, flour, garlic, and spices in a small bowl with a fork. Beat egg(s) in another small bowl. Cut chicken into serving-size pieces. Dip in egg, then roll in Parmesan (pat some on if you need to). Brown chicken in small amount of oil over medium heat. Put into 9×13 baking dish; bake at 350, uncovered, for 18-20 minutes (although it can cook longer if you want it to — it doesn’t really matter). This turns out a very pretty golden color. Serve with pasta and sauce (I really liked it with the Tomato Cream Sauce referenced above).
This was a knockoff of the Cheesecake Factory’s “Crusted Chicken Romano” (with Parmesan instead), and I thought it was fairly successful. And much cheaper. 🙂
Y’all let me know what you think!