P is somewhat of a picky eater. He will whole heartedly deny that if you ask him to his face - but in my opinion he is picky. He likes very simple meals - and they always need to involve some kind of meat. Needless to say, he isn't the biggest fan of some of my more different meals. When he tells me that he has a favorite dish that I make...that means it has to be really good. This chicken parmesan is as he said the other night - one of his favorite meals that I make. So that means this is a good recipe people! It is super easy and always turns out great. This would make any picky eater happy.
Chicken Parmesan
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese (I prefer freshly grated for this recipe)
- 2 chicken breasts, butterflied (to make 4 total pieces)
- 1/2 cup flour
- 1/ 1/2 teaspoons garlic powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 egg whites
- 1 tablespoon water
- Shredded mozzarella cheese
- Marinara sauce
- Dried (or fresh) basil
Preheat oven to 475 degrees.
Heat olive oil in a skillet and add panko breadcrumbs. Toast until lightly browned - then set aside to cool. Get our 3 shallow bowls. Put cooled breadcumbs and parmesan cheese in one; beat egg whites and water in another; mix flour, garlic powder, salt and pepper in the third. Pat chicken breasts dry and then dredge in flour mixture - then egg white mixture - and finally breadcrumb mixture. Place coated chicken on a baking sheet covered in foil that has been sprayed with non-stick spray.
Bake chicken for 15 minutes or until cooked through. Remove from over and spoon desired amount of marina sauce on each breast. Sprinkle with mozzarella and basil. Put chicken back in oven for about 5 more minutes or until the cheese is melted.
CHEERS!
Source: Annie's Eats, adapted from Brown Eyed Baker, originally from Cook’s Illustrated, October 2006
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