A quick and easy 40 minute weeknight baked chicken recipe. Crusty Parmesan taste with just the right amount of spice. And really a “for two” recipe since much of my cooking recently has been with a lot of leftovers.
A definite 4.
Notes: I used my William Sonoma dredging pans. You can use plates, pie pans or anything else you want.
Preheat oven to 425 convection. Trim chicken breast of any trim-able fat, rinse off with water and pat dry with paper towels.
Set up a dredge line.
#1) 1/4 cup AP flour, 1/4 t cayenne pepper, and 1/2 t garlic powder. Mix well
#2) Separate egg. Discard yoke. Whipped well.
#3) 1/4 cup each parmesan, flour and bread crumbs. Add garlic powder, salt and pepper. Mix well.
Prepare pan with aluminum foil in bottom. Add cooking grate and spray with Pam. Run the chicken through the dredge line. First coat will in tray one and shake off any loose flour. Coat with egg in tray 2. Then coat well in tray 3 and place on grate.
Lightly spray top of chicken with Pam and sprinkle with some of the left over parmesan mixture.
Bake until internal temp of 170. About 30 minutes.
2 chicken skinless boneless chicken breast1 egg1/2 cup AP flour1/4 cup grated Parmesan1/4 cup bread crumbs1/2 t garlic powder1/2 t paprika1/2 t salt1/2 t black pepper1/4 t cayenne pepper
Prep time: Cook time: Total time: Yield: 2 servings