Wednesday, June 22, 2011

Oven Fried Chicken

We are trying to make it to the end of our groceries before we leave on vacation.  I had some parmesan cheese so I decided to make this oven fried chicken.  I probably used closer to 3/4 of a cup of Parmesan instead of 1/2 cup for 1/2 the recipe.  Loved the extra cheese. I will definitely make this again.  From Paula Deen of Foodnetwork

Printable Recipe:
2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4-inch thickness
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil, for easy clean-up. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt, and pepper, to taste.  In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.

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