Chicken. It can be fantastic, or it can be boring. I’m not a fan of boring chicken – that’s for sure! So, when planning what to make for our neighbors last night, I looked through stacks of recipes before finding this one. Even though it’s summer and I would usually lean towards grilling, I chose a baked recipe for a few reasons. 1). It was about 100 degrees here yesterday, so there was no way I was sitting outside to tend the grill. 2). We are out of propane (for our gas grill), and I wasn’t about to start the charcoal grill just to grill some chicken. And 3). Since we were having our neighbors over (and it was too hot for everyone to hang out outdoors), I wanted something that I could make while socializing with our guests. So, this was perfect. I also wanted something Italian-ish, since we were making the Caprese Pasta Salad to go alongside it. The verdict? It was fantastic, and all of it was gone by the end of the night. We will definitely be making it again!
Here is what we did:
Baked Parmesan-crusted Chicken
Adapted from Martha Stewart Living, March 2005
Serves 8 (small portions – have two servings if you’d like!)
2 Tbsp olive oil
5 Tbsp red wine vinegar
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
2 garlic cloves, minced
12 oz uncooked boneless skinless chicken thighs (4 pieces)
12 oz uncooked boneless skinless chicken breasts (cut into 4 pieces)
Coating (only about half is used, so that is reflected in the nutritional info):
2 Tbsp fresh parsley
1 garlic clove, minced
1/4 tsp black pepper
1 cup panko
1/2 oz freshly grated parmesan cheese
1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
2. Preheat oven to 400 degrees Fahrenheit.
3. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil.
4. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
5. Bake chicken until breadcrumbs are golden and chicken is cooked through, 30-35 minutes (check using thermometer – at least 165 degrees). Using a spatula, loosen chicken from sheet before serving.
Nutritional info (per piece):
Total Fat: 5.7 g
Saturated Fat: 1.2 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.6 g
Cholesterol: 56.8 mg
Sodium: 218.1 mg
Potassium: 129.6 mg
Total Carbohydrate: 3.1 g
Dietary Fiber: 0.2 g
Sugars: 0.0 g
Protein: 18.2 g