Tuesday, July 31, 2012

Oven Fried Parmesan-Crusted Chicken

Good news - crunchy, flavorful chicken can be achieved without the messy deep frying! This delightful little recipe gives you the best of both worlds. The tangy marinade helps to keep the meat moist and tender during cooking. And the Parmesan and panko breadcrumb coating forms a delicious, crispy crust.

No need to compromise on taste and crunch. So, spare yourself the grease-covered kitchen and first-degree burns and give this dish a try.

  • 2 boneless, skinless chicken breasts, cut into smaller strips
  • 1/2 cup light mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 2-3 dashes hot sauce
  • 3/4 cup panko breadcrumbs
  • 1/3 cup Parmesan cheese, grated

  1. Preheat oven to 425 degrees F.
  2. Whisk the mayonnaise, Dijon mustard, garlic powder, and hot sauce together in a medium bowl.
  3. Add the chicken strips. Toss until coated in the mixture. Cover with plastic wrap and marinate for at least 30 minutes.
  4. In a shallow dish, combine the breadcrumbs and Parmesan cheese.
  5. Coat the chicken with the breadcrumb mixture.
  6. Place the coated chicken on a greased baking sheet.
  7. Bake at 425 degrees F for 15 minutes. Turn and bake for an additional 10 minutes until crisp and golden brown.

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