It's quicker and easier to fry these and boil up some pasta to go with.Įasy to make and yummy. Other than cleanup this recipe makes no sense. ![]() I might add 1/4 regular bread crumbs next time to lend color and to stick to additional spots on the chicken. I loved not having to cut the chicken - it really made the whole thing simple and fast. They were not as brown as I would have liked but fussy kids loved them as is in lieu of chicken fingers.Īlso, I used pre-cut thin chicken breasts. I put the broiler on and did about 2-3 minutes on each side, checking internal temp between flipping. After 8 minutes they were not crispy or completely cooked. Making it for the third time, long after the first two times, I forgot to heat the pan and just put the chicken in a 450 degree oven on a baking rack. If you want a healthier alternative to the old standard, definitely try this recipe, It will become a regular in my "quick dinner" repertoire. The chicken was tender and juicy and packed with flavor. OMG it was so delicious that I still can't believe I made it. Skeptically, I gave this recipe after stumbling upon it in "My Saved Recipes" WOW! I'm probably the worst cook ever and I HATE fried foods but chicken parmesan is a fond childhood memory. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes. Cook, stirring, until sauce starts to bubble. Add marinara sauce, red pepper flakes (if using), ¼ cup basil, and remaining ½ tsp. Add garlic and cook until fragrant, about 1 minute more. Cook onion, stirring, until softened, 3–4 minutes. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165☏, about 4 minutes more. ![]() Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Transfer chicken to baking sheet and return to bottom rack. Step 4Ĭarefully remove preheated baking sheet from oven and generously brush with oil. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. pepper in another large shallow bowl or plate. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. We served these with a slow cooked soy-sherry Turkey tenderloin and steamed broccoli and roasted carrots.Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack preheat to 450☏. We also swapped the fresh thyme for dried parsley. Maybe in the future, I could try using whole cloves. We adjusted the cook temp/time and I also found that the minced fresh garlic really burned, so I opted for garlic powder instead. Shredded Parmesan cheese to a mixing bowl, added potatoes to bowl, and mixed thoroughly. (We tried 450 like the recipe said, but we prefer the crisp outside, tender inside that 425 produced for us.)īefore serving, I added 2 teaspoons white truffle oil and maybe 1/4 c. Baked on a foil lined baking sheet at 425 for 40 min, stirring a couple times throughout to help evenly cook. Mixed with 1 TB ish olive oil, generous sprinkle of dry parsley and garlic powder, salt and pepper. I used 1 bag of little mini gold and red potatoes (mixed). Absolutely incredible truffled potatoes recipe! Our dinner guests just raved over them! I made a few changes after some trial and error to suit our tastes and preferences.
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