This may be one of my favorite chicken dishes I've yet to make. Which looking back at the dishes I've been making lately, you can tell I've been attempting to keep it a bit healthier and have been eating a LOT of chicken! Good thing it's such a versatile cut of meat because I don't seem to grow tired of it. Then if you add in an amazing crispy rendition of chicken breasts, I'm here for it.
This dish was just too easy. There is no breading, no eggs, no dredging or messy hands...just a few simple ingredients and into the oven they go. Plus they have been a favorite to make a head, crisp back up in the oven before serving over pasta, as chicken tenders for the kids, or on salads!
Reheating:
The breading will get soggy if you just toss it in the microwave. I've just been putting them on a cookie sheet into a cold oven and letting it preheat/warm. When it comes to temp, these are warmed through and re-crisped without getting too dry.
The Ingredients:
Panko Breadcrumbs: Probably one of my favorite ingredients ever, but use the Panko. I also made these using Keto/Low Carb Friendly Fried Pork Rinds, and they were OK, but I prefer the Panko version best.
Fresh Parsley: I just love fresh parsley in a crispy panko topping, but feel free to use 1-2 tbsp of dried parsley instead or omit all together.
Parmesan Cheese: The powdered form of Parmesan Cheese works best, but if you only have shreds, that's OK. I even tried this recipe out with Cojita Cheese, which is essentially Mexican Parmesan, and it was still delicious. You do you.
The How:
I'm going to keep this super short and super simple. Just like this recipe. :)
Using chicken breasts sliced thinly or chicken tenderloins, oil a 9x13 pan, oil the chicken then add salt and pepper. Some Parsley got mixed in here. It's all good.
Next mix up the rest of the parsley that didn't get onto the chicken into a bowl with parmesan and the panko. Add in granulated garlic and mix it up well with a fork.
Now the best part. Dump this right on top of the chicken.
That's it. Melt up some butter and give it a little drizzle to ensure the panko and parmesan crisps well and into a preheated oven it goes. Give it 35-40 minutes to cook and brown up, then it's ready to serve.
Seriously, so easy!
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