Sunday, February 22, 2009

Parmesan-Crusted Chicken

Another recipe from Kay, via the Pioneer Woman, Ree:


1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 chicken fillets (or boneless, skinless chicken breasts)
2 sun-dried tomatoes, jarred
1 tsp Italian herbs
1 tsp basil
cayenne pepper


2 tbsp breadcrumbs
Lawry’s garlic salt
1 tbsp Parmesan
1/2 oregano


Preheat your oven to 425 F (225C).

Grab yourself a bowl and measure 1/2 cup mayonnaise. Add 1/4 cup of grated Parmesan to the mayonnaise.

Add a good pinch of cayenne to spice things up a little. You can add regular pepper if you don’t care for cayenne.

Add dried, frozen, or fresh herbs—or any other kind of Italian seasoning....same with basil.
Finely mince two sun-dried tomatoes (packed in oil in a jar) and add to mayo mixture.

Give everything a good stir and taste to check the seasoning.

Now grab another bowl and measure 2 T breadcrumbs, combine that with 1 T Parmesan, 1 tsp dried oregano, and a generous amount of Lawry’s garlic salt. You can also use a little garlic powder with regular salt, of course.

Place 4 chicken fillets in an oven dish, spoon the mayonnaise mix on top, and cover them with the spiked breadcrumbs. Put the chicken in a pre-heated oven and bake at 425F (225C) for 20 to 25 minutes, until done all the way through.

The cooking time depends on the thickness of the chicken; just keep in mind that you don’t want the topping to burn, so either cut the chicken fillets in half or flatten them with a meat hammer if they’re too thick.

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