Sunday, October 5, 2008

Chicken Parmesan

Whenever I am at loss on what to order at restaurants, Chicken Parmesan is always a safe bet. It may not be my favorite, but it is familiar and comforting. However, the ones at restaurants are usually too dry and too cheesy for my taste. I like this version I found on Simply Recipes. The chicken breast is cut into smaller pieces. Not only the chicken cooks much faster this way, the ratio of buttery, crunchy coating to meat is much higher.

To be honest, I still like store-bought meatballs (Mama Lucia Frozen Meatballs is my fav!) better on my spaghetti, but home-made chicken parm is a cheaper alternative. :)

This recipe is basically a copy of the one found on Simply Recipe. I changed up a bit because I didn't have some of the ingredients (ie. I substituted basil for parsley, garlic salt for garlic powder, etc). I also cut the recipe in half.

Chicken Parmesan:

- 1 small clove garlic, minced
- 1/3 stick unsalted butter, melted
- 1/2 cup dried bread crumbs, Italian style
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- A pinch teaspoon ground black pepper
- 1 lb of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches (optional: pound the chicken meat to tenderize)

1. Preheat oven to 450°F.

2. In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, basil, salt, garlic salt, and pepper.

3. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

4. Place coated chicken pieces on to a baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 10-15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

3 comments:

  1. Yum, nothing like little chicken nuggets with spaghetti! Much better than that dry stuff they serve out there.

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  2. OMG, I shouldn't have read this on an empty stomach. I'm staaarving and this looks so yummy.

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  3. Oh! And I just realized that these little "nuggets" could be served as an appetizer, too. Imagine eating them with tooth picks, with marinara sauce for dipping.

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