I made this recipe for crispy baked chicken the other night and decided to make baked polenta rounds to go with it - unfortunately I was way more excited about the polenta than the chicken so the only picture I took has the polenta highlighted! This recipe is very easy to follow, is healthy (or at least healthier than fried chicken LOL), and comes together pretty quickly. I didn't pound the chicken and just baked the regular sized breasts until cooked thru, used regular paprika, and omitted the parsley - otherwise followed the recipe as written.
- 1.5 lbs Chicken Breasts (about 4), skinless, boneless
- 1 Tsp Italian Seasoning
- 1 Tbsp Olive Oil
- 1 Large Egg
- 2 Tbsp Milk
- ¾ Cup Panko, or italian style panko
- ¼ Cup Fresh Grated Parmesan Cheese
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- Sea salt and pepper, to taste
- Avocado cooking oil spray
- 1 Tbsp Fresh Chopped Parsley
- To prepare the cutlets, pound each chicken breast to an even 1/4 inch thickness.
- Next, rub the chicken with Italian seasoning, salt, pepper and olive oil. If time allows, marinate it for 1h to overnight. This will give you the most tender and moist chicken.
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg, milk, a pinch of salt and pepper.
- In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat
- Place the chicken onto the prepared baking sheet and spray with cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8
minutes more, or until golden and cooked through. - Sprinkle with fresh chopped parsley, and serve immediately.
5.1.23: cinco de mayo recipes
5.1.22: 🔥 week 18
5.1.21: tri-fold card5.1.20: testing old seeds5.1.19: lemon cake5.1.18: smoked meat5.1.17: butternut squash salad5.1.16: breakfast frittata
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