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RECIPE: Parmesan Crusted Chicken

Posted by jackiwolfe (My Page) on
Mon, Oct 22, 07 at 11:15

This recipe is awesome! We've had it on top of salad and by itself, and it's good either way. I've been making it for dinner, then saving the extra and having it cold on my lunch salad the next day.

Parmesan Crusted Chicken

4 (small) pieces of boneless, skinless chicken
1/4 C whole wheat flour
1/4 C grated Parmesan cheese
1/8 C butter
1/4 C milk
2 tsp oregano
2 tsp basil
1 tsp black pepper
1 tsp garlic

Preheat oven to 400 degrees. Melt butter in oven in pan (I used an 8x8 baking pan). While butter is melting, mix all other ingredients except milk and chicken.
When butter is melted, dip chicken first in milk, then coat generously in flour mixture, then dip in butter. Place chicken in pan to be baked. Repeat with remaining pieces of chicken.
Bake at 400 degrees. Cooking time will vary depending on the thickness of the chicken. Check it after about 15 minutes.


Follow-Up Postings:

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RE: RECIPE: Parmesan Crusted Chicken

This sounds good - how big are your chicken pieces? I've made a variation with seasoned Italian breadcrumbs mixed with Parmesan, but have always used the whole (half) breasts.

Becky


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RE: RECIPE: Parmesan Crusted Chicken

I use chicken tenderloins - large chicken finger-sized? I liked this recipe because it uses whole wheat flour. I also find I can use less butter than the recipe calls for. One time I tried EVOO instead of butter, but it didn't turn out as well. Maybe I could try a little butter with some EVOO, too?


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