And we're back. I didn't expect us to be able to do another Chef Joel & Jenn until after Thanksgiving but I was able to take the stuff we had in the kitchen and do another new recipe. This is a slight variation on our last meal, the Chicken Parmesan. Instead we made a new recipe of just the Parmesan Chicken.
The recipe itself was one of the easiest in Chef Joel & Jenn history. Because we weren't going to be using a tomato sauce or a ton of pasta and cheese we needed a recipe that would better fit a standalone chicken. This recipe had us combine mayo with parmesan cheese and mix those together. Then after cutting the chicken breasts in half I spread the mayo/cheese mixture over both sides of the chicken and dip them into bread crumbs. I put the chicken breast halves on a baking sheet and let them cook in the oven for around a half hour. Easy as that.
I paired them with asparagus and made a little cream corn for Jenn. The meal came out really good. For cooking the chicken in the oven (rather then deep frying it) it was pretty good. I think I used a little too much breadcrumb but otherwise the chicken came out moist and flavorful. If I was to make the meal again I think I would use less breadcrumb and maybe top the chicken with some hot sauce or Siracha, something to kick it up a couple notches. A good solid meal, not great, but still a nice Sunday meal.
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 tsp. Italian seasoned dry bread crumbs
- Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Preheat oven to 425° F.
- Bake 30 minutes or until chicken is thoroughly cooked.