19 September, 2020
Parmesan Crusted Chicken
This is a tasty dish. It is crazy easy and so yummy. The keys to this dish is cutting the chicken in half the long way and then stopping when it gets to temperature. Please note that my cook temp and time are very specific to my locale. Here in CO it just passes 165 degrees with this timing and my oven. You will note while cooking chicken that if you figure how to remove from heat source when just passing 165 degrees in the thickest part of the chicken, it makes an amazing difference. Frankly I have messed up my spices and balance and yet the dinner is very well received when the chicken part of the recipe is “perfect”.
Ingredients:
Boneless chicken breasts
Mayo
Parmesan cheese
Extra Spice, I prefer Italian seasoning
Recipe:
Cut boneless chicken breasts in half thru the plane middle, making two similar sized thin cuts (this helps with quick cooking)
In a separate small bowl mix mayo and parmesan cheese with 3/2 mix, it will be somewhat gritty.
Add enough seasoning so it can cover the top of all chicken, it can be thin but you must see it spread on 90% of it. You can use whatever extra spice you like but standard issue Italian seasoning is a fine choice.
In greased baking pan spread chicken flat. Spread topping to cover the top of the chicken.
Preheat oven to 375. For thick chicken even though halved, bake for 19 minutes, then broil high 4 minutes until the top has a nice brown crust.
When you pull the baking pan out, check with a thermometer for 165 degree temp in the thickest part of the chicken.