parmesan chicken

Here’s a recipe that has somehow managed to not find its way on to the ol’ blog yet, despite having been made at least 5 times over the past year. It’s out of Hot Providence again, and from the kitchen of Sandy Hoeft. Andrew loves it, it’s super moist, easy, and doesn’t require a lot of dishes to be washed. Throw it in the oven, warm up some frozen veggies, and you’re set.

Parmesan Chicken

3 lbs boneless skinless chicken breasts (cut them into strips if you want more crusty-flavoring per bite)
1 c. bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon garlic powder or salt
1/4 teaspoon pepper
1 tablespoon parsley
1/2 cup melted butter
1/2 cup grated cheddar cheese

To get my bread crumbs, I usually just put a slice of bread in my food processor. This provides an easy place for mixing in the other ingredients as well. So throw your bread, parmesan, oregano, garlic powder, pepper, and parsley into your food processor and pulse it a few times till it’s all crumbled up and mixed well. Dip the chicken in the butter and roll it in the bread crumb mixture (or just put some of the bread crumb mixture in the bottom of the baking dish, place the buttered chicken on top, and then sprinkle with the rest of the bread crumb mixture). Sprinkle the cheddar cheese over the top. Bake at 350 for 20 to 25 minutes (30 if you’re using the whole breasts).



3 Responses to “parmesan chicken”

  1. 1 daisy727
    September 13, 2008 at 5:15 am

    My favorite thing about this recipe is that it can be done ahead of time, so all you have to do before company comes is pop it in the oven. The strips are great for little kiddos too..

  2. September 13, 2008 at 8:45 am

    Brilliant idea! I’d never thought of making it ahead. I’ll have to try that next time!

  3. 3 ladyrita
    September 13, 2008 at 12:04 pm

    I do love that cookbook. My mom gave it to me for my birthday and she steals it from me.

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