You can never have too many great chicken recipes. Put this one up there with the best you have. It has it all: wonderful spicy Parmesan taste, great texture, moist and oh so easy.
I based this off an allrecipe.com recipe. I added some panko bread crumbs and garlic since all chicken must have garlic at our house. With the Parmesan combined with paprika and garlic, you get a tasty main dish.
I’m having a really good cooking month. Another solid 5. Also makes a great leftover.
Notes: There is enough coating for four breasts, but I only had three, so the pictures are of three large breasts, but the recipe will say four so you can scale it correctly.
Preheat oven to 350 convection. Trim and pat dry 3-4 skinless boneless chicken breasts.
Grate 1/2 cup of fresh Parmesan. Fresh is better but use pre-grated if necessary.
Prep a baking pan. Aluminum foil for easy clean up, a rack to help crisp all sides and a good spray of PAM. If you don’t have the rack, just spray or oil the foil.
Set up a dredge line with one egg whipped in pan one. In pan two, add 1/4 c AP flour, 1/4 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 t paprika and 1/2 t each of salt, pepper and garlic powder. Dip the chicken breast in the egg, coat well and shank off excess.
Dip the chicken in the breading mixture and pat it on. Shake off the excess. Place on the prepared rack
Add a little extra topping to each breast. Give them a light spray of PAM. Bake until internal temp of 165. About 35 minutes.
July 3, 2016