Friday, January 24, 2014

Parmesan Chicken with Garlic and Herbs

I find myself often surfing the internet and most often Pinterest for new ideas for preparing chicken. In the process, I've created an impressive collection of recipes in many different categories.  Admittedly, my love of cookbooks isn't going away any time soon.  There's something very special about flipping through a cookbook, feeling the paper and looking through pictures when the book has them.  Love of cookbooks has become an obsession of sorts and I have to do alot of self talk when in a bookstore.  I'm out of space and sadly Psychgrad doesn't want to collect any more than she already has.

One blogger who not only never fails me but always inspires me to create a healthier version of foods I love is  Kalyn's Kitchen.  Kalyn is responsible for this recipe that was lower on the fat index and coupled with my favourite baby kale salad made for a happy dinner.

This recipe serves 4 and takes only minutes to prepare with no frying or eggs.  The hit of garlic is pronounced so if you're not a big garlic fan, reduce it.  The parmesan is the star and the cooking time is perfect for a juicy and flavourful chicken dish.

4 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning
1/4 cup whole wheat Panko bread crumbs
1/4 cup finely grated Parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.

Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Mix bread crumbs and parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.

Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn't cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.)


That Girl said...

I am always looking for new ways to make chicken!

pam said...

This does sound good!