Parmesan Crusted Chicken

A few weeks ago G ad I went bowling with his sister and her friend Ron. As the husband and I arrived at the lanes first, we took the liberty of posting everyone’s name on the board… In hindsight, I’m sure Beena will tell you not to let us arrive earlier than anyone who bowls with us again, else suffer the consequences <insert sinister chuckle here>. Oh it wasn’t that bad, we have silly minds more than anything else, but G did come up with a gem for Ron. Just the night before he had been raving about a particular dish we had made, so it seemed quite apt that when his turn came up, instead of “Ron” the board read “Parmesan Chicken”.

It’s too bad those boards are limited in space, because Ron really deserved to be titled Parmesan Crusted Chicken, considering the rapturous praises he virtually sang. All he really needed was a heavenly choir floating down from the beaming skies. Am I being over dramatic? Perhaps. But this chicken was ridiculously tasty and simple. Also slightly unhealthy because of the butter, but that can be substituted with olive oil, Smart Balance, or whatever else. Of course the husband is very adamant about his daily butter intake, a habit I am TRYING so desperately to curb. So we did this the first time with butter, but after that the husband need not know I’ve since made the necessary substitutions. But the best thing, we baked!

Regardless, prepare your palette for parmesan-crusted pleasure!

Ingredients

  • 1 lb chicken breast tenders (make sure to remove the tendon)
  • 1 cup bread crumbs
  • 2/3 cup parmesan cheese, shredded or finely grated
  • 1 tbsp Oregano
  • 2 tbsp Dried basil
  • Salt (to taste)
  • Black pepper (to taste)
  • Butter (or the like), melted
  • 2 cloves of garlic, crushed (or 1 tsp of paste)

Oki dokie, preheat your oven to 400 degrees. Prepare the chicken by removing the tendon (that white annoying strip) but keep the chicken in long strips. In a flat dish, mix the breadcrumbs, cheese, oregano, basil, salt and pepper to your desired combination of flavors. I kinda forgot the salt once. I don’t recommend you do that. Oy.

Separately, melt the butter in a pan, or warm up your olive oil and mix the garlic into that so you have a strong infused greasy mess. Normally one would actually use egg instead of butter, but we tried something different. Once done, let it cool down a bit, then one by one, dip the chicken tenders in the garlic oil/butter, and then coat in the bread mixture, making sure every nook and cranny is crumbly with parmesan and herbs.

If you have a baking rack that you can place on a baking pan, then use that, so that the chicken is elevated. Otherwise, just placing them directly on a foil-covered pan is fine. You’ll just have to make sure to flip the chicken over once in the middle of baking. Lay out all the chicken and bake in the oven for 20 minutes, more or less, depending on the oven.

Pull them out when they attain the perfect golden crisp and dine away!

Can be served with a delightful pear salad and uber-special pasta (special because that sauce is another recipe waiting for the spotlight).

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One thought on “Parmesan Crusted Chicken

  1. This looks DEEEEEELISSSHHHH. As Homer would say, “MMMMMM…Butter….” 🙂 The salad looks so yummy too. But who is this mysterious “The Husband” to whom you keep referring?

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