Italian recipes
Chicken Parmesan (our favorite version)
5 (1)
30 min
Serves 4
Italian
Ingredients
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1 stick unsalted butter (1/2 cup; melted) 1 stick unsalted butter (1/2 cup; melted)
- 1 cup dried bread crumbs 240 ml dried bread crumbs
- 1/3 cup grated Parmesan cheese 80 ml grated Parmesan cheese
- 2 tbsp chopped fresh parsley 30 ml chopped fresh parsley
- 1/4 tsp salt 1.2 ml salt
- 1 tsp dried basil 4.9 ml dried basil
- 1/2 tsp dried rosemary (or 1 tsp fresh rosemary, finely chopped) 2.5 ml dried rosemary (or 1 tsp fresh rosemary, finely chopped)
- 1/2 tsp dried thyme (or 1 tsp fresh thyme, finely chopped) 2.5 ml dried thyme (or 1 tsp fresh thyme, finely chopped)
- 1/2 tsp dried oregano (or 1 tsp fresh oregano, finely chopped) 2.5 ml dried oregano (or 1 tsp fresh oregano, finely chopped)
- 1/8 tsp ground black pepper 0.6 ml ground black pepper
- 4 chicken breasts, skinned and boned, cut into 2 inch wide pieces 4 chicken breasts, skinned and boned, cut into 2 inch wide pieces
Method
Preheat oven to 450 degrees Fahrenheit (225 degrees Celsius).
In a bowl, combine the minced garlic with the melted butter; stir well until the garlic and butter blend well. In another bowl mix together the bread crumbs, thyme, oregano, rosemary, basil, parmesan, parsley, salt and pepper.
Dip the chicken pieces first into the into garlic butter and then into the bread crumb and herbs mixture, making sure to coat each piece on both sides.
Place the coated chicken pieces on to a baking dish, large enough to hold all chicken pieces on a single layer, with a little room between each piece. Drizzle the chicken with the remaining garlic butter and bake, uncovered for 15 minutes, or until chicken is cooked through and juices run clear.
In a bowl, combine the minced garlic with the melted butter; stir well until the garlic and butter blend well. In another bowl mix together the bread crumbs, thyme, oregano, rosemary, basil, parmesan, parsley, salt and pepper.
Dip the chicken pieces first into the into garlic butter and then into the bread crumb and herbs mixture, making sure to coat each piece on both sides.
Place the coated chicken pieces on to a baking dish, large enough to hold all chicken pieces on a single layer, with a little room between each piece. Drizzle the chicken with the remaining garlic butter and bake, uncovered for 15 minutes, or until chicken is cooked through and juices run clear.
Cook's notes
This dish is great served with fettucini Alfredo or plain fettucini with butter and parmesan. You can also serve this with freshly made garlic bread.
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