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Baked Parmesan Chicken
Tender and Tasty
enough to classify as "gourmet" but easy to prepare
from Main Dishes
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Assemble Ingredients and Equipment
STEP #1
Blend in blender until small bread crumbs are formed; pour into
shallow bowl:
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1 slice whole grain bread (to
make 1 cup crumbs)
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2 sprigs parsley
(for about 1/4 cup minced)
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1/2 cup Parmesan cheese or 3 tablespoons
(for reduced fat)
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1/8 teaspoon salt
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1/8 Teaspoon Garlic
Powder
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Blend
Step #2 Trim visible fat from chicken pieces; dip pieces in butter or milk; pour
any remaining butter into baking pan, or for reduced fat spray the pan
with non-stick spray:
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Trim Fat from 2 lbs. Skinned
Boneless Chicken Breast Pieces
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Melt 1/2
cup (1 stick) Butter (unsalted preferred) or use 1/4 - 1/2 cup nonfat milk as needed (for reduced fat)
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Take Care Not to Burn Hands!
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Pour Butter into a Dipping Saucer
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Pour Crumbs into a Dipping Saucer
Step
#3
Coat chicken pieces in crumb mixture on both sides; place in single
layer in baking pan.
HURRY UP VARIATION
Very juicy and quick. Lay chicken pieces dipped in milk or butter in
pan; generously sprinkle crumb mixture over the top. Bake covered.
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Coat Both Sides of Each Piece in Butter
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Coat Both Sides of Each Piece in Crumbs
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Place in Baking Pan
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Cover Pieces with Remaining Crumbs
Low Fat Alternative with Milk
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Spray Pan
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Pour Milk into
Dipping Saucer
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Dip Both Sides in Milk
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Dip Both Sides in Crumbs
Step #4
Garnish with paprika; bake uncovered at 350°F (175°C) until tender,
about 1 hour; baste 2 or 3 times during baking. Cover with foil if
chicken begins to brown too much before done.
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Paprika
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Bake Uncovered at 350°F (175°C) Until Tender
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Baste
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Cover with Foil if Chicken Begins to Brown too Much
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Remove from Oven
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Serve
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Enjoy!
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Meat Stretcher
"Nuggets" Variation
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