Thursday, March 21, 2013

#878: Oven Fried Parmesan Chicken


This recipe was supposed to be make with bone-in chicken pieces but that is NOT my style of cooking.  I don't like bones in my food.  So I made this recipe with boneless, skinless chicken breasts instead.  It was super easy to make and throw together.  The kids LOVED it and even ate it cold for leftovers one night.  This was a winner in our house.

½ cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
¼ cup fat-free milk
¾ cup grated Parmesan cheese
¾ cup fine dry bread crumbs
2 teaspoons dried oregano, crushed
1 teaspoon paprika
¼ teaspoon ground black pepper
5 pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks) (I used 4 chicken breasts)
¼ cup butter or margarine, melted (I omitted)

Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.

Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces don't touch. Drizzle chicken pieces with melted butter.

Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180 degrees degree F for thighs and drumsticks). (I cooked our boneless breasts for about 30 minutes.) Do not turn chicken pieces during baking. If desired, sprinkle with fresh oregano.

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