Monday, February 23

Parmesan Crusted Baked Chicken Breast

My grandfather, Big Gran, is 96 and still lives on his own. My sister, aunt and I take turns checking on him, running errands, taking care of household chores and doing his grocery shopping. To be honest, the majority of the time these responsibilities fall on my sister and aunt — and thank God for them!

About a month ago Big Gran called me wanting chicken thighs. Yes he still cooks. Later that same day, I just happen to be talking with my mother. "No, no!", she said, "He doesn't want thighs, he wants chicken breasts. He doesn't like dark meat."

On account of his good heart, Mr.P headed out to the grocery store to pick up chicken breasts and continued on to my grandfather's house. Big Gran, on occasion, gets tired of talking to the women in the family, and understandably so. He enjoys discussing current events, religion and politics with another man. I must tell you, I love Mr.P for visiting with my grandfather.

Anyway, when my grandfather sees what Mr.P is putting away in his fridge he says, "No, no, I wanted thighs!" People, my mother was WRONG  and she is never wrong! Needless to say, Mr.P went back to the store to buy chicken thighs, because when you're 96 don't you deserve what you want? 

Mr.P brought the chicken breasts home and the following recipe is what I cooked up for our dinner. I have been making Parmesan Crusted Baked Chicken Breast for many many years and it's a favorite in our house. Sometime I serve it with a side of spaghetti topped with Rao's Tomato and Basil sauce, it's my version of Chicken Parmesan.  But for this quick meal, I threw together oven-roasted rosemary garlic red potatoes, green beans and a Romaine salad. It was good, quick and easy. What's not to love about that?

Parmesan Crusted Baked Chicken Breast
I took 3 chicken breasts, cut them in half and reduced the coating ingredients by half. It was just enough chicken for Mr.P and me, with leftovers to spare. Mr.P likes late night eating.... he grazes through the fridge at all hours. This recipe is easily doubled or halved, making the perfect amount for you and your family and their needs.
SERVES 6
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INGREDIENTS
  • 6 boneless, skinless Chicken Breasts
  • 2 Tablespoons melted Butter
  • 1/2 cup grated Parmesan Cheese
  • 1/4 cup dry Bread Crumbs
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Parsley Flakes
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Salt, I use Kosher
  • 1/4 teaspoon freshly cracked Black Pepper


WHAT TO DO
  • Heat oven to 400 degrees Fahrenheit.
  • Cover a cookie sheet with non-stick foil or parchment paper.
  • Combine all dry ingredients and place in a pie plate or Ziploc bag.
  • Melt butter. 
  • Dip each chicken breast in butter, coat in dry ingredients and place on the cookie sheet. 
  • At this point you can cover and refrigerate the chicken until you are ready to cook or go ahead and place it in the oven.
  • Bake in preheated oven for 20 minutes. 


WELL-ORGANIZED TIP: I line up my ingredients and steps right to left. It makes for quick work and less mess. This entree is something you can prepare earlier in the day and pop in the oven when you are almost ready to eat as it only takes 20 minutes to bake. ENJOY!

THE DOMESTIC CURATOR
RONDA

2 comments:

  1. This looks delicious! Adding to our rotation ASAP.

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    Replies
    1. Melissa, it's a great quick and easy main dish for rotating! ENJOY, and thanks for stopping by!

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