Thursday, November 17, 2011

Parmesan Chicken

I grew up devouring skin-on/bone-in chicken breasts.  Once I moved away and realized that touching raw chicken is... not the most fun thing ever, I switched to the boneless/skinless variety since it is less work and more versatile.  Apparently so has most of America, which makes finding the chicken for this meal an epic quest.  The only skin-on chicken that my store had was sold in a 10-pack (which was the same price as a 4-pack of skinless chicken), so I bundled up the extra breasts and threw them in the freezer so that I can make this meal again in the near future.  

This is a great recipe for those who enjoy more traditional meals, but is exciting enough for those who love expanding their palate.

Recipe from Great Food Fast

  • 1 cup fresh Italian parsley- chopped
  • 1/4 cup Italian style bread crumbs
  • 1/4 cup grated Parmesan
  • Zest of 1 lemon
  • 4 bone-in chicken breast halves
  • s&p
Preheat oven to 450.
Mix together all of the loose ingredients and season with salt and pepper.
Separate the mixture into 4 mounds.
Pull up the skin on the fleshy side of the chicken breasts and tuck in the mixture, season the chicken with s&p.
Place in a roasting pan and bake until the chicken is cooked to 165 degrees, which should be around 30 minutes depending on how large the chicken breasts are.

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