We tried an awesome recipe last night that I got from the recipe exchange--Parmesan Chicken from Natalie Perry. In the words of my hubby, "Oh wow. This is some of the best chicken I've ever had!" We loved it! Even Joshua and Noah liked it a lot. These would be a picture to show you but I was having some technical difficulties with the camera...typical! :) So here it is, with some of my notes at the end.
Parmesan Chicken
3 sleeves Ritz crackers (crushed)
2 t onion salt
1 t garlic salt
1 t Accent (MSG) *I haven't tried substituting for this yet but would really like to
1/3 C Parmesan cheese (I use a bit more)
Mix above ingredients. Dip chicken breasts in sour cream, then dip in crumb mixture. Place chicken on cookie sheet at 350 degrees for 30 minutes. 10 minutes before the chicken is cooked, melt 1/4 C butter and drizzle over chicken.
*Okay, so here is what I did and my observations. I was a dufus and accidentally bought tenders instead of breasts and it worked just fine only I cooked it for 20 minutes, then drizzled the butter on, and cooked another five minutes. So tender and delicious! I add this just in case anyone would like to try it with the tenders, otherwise, I am sure Natalie's directions are superb. Just so you know, this makes a lot of crumbs and could be used to coat tons of chicken breasts. The only thing that went a little wrong (besides me buying the wrong meat) is that it stuck a little to the pan.
This meal is sooo yummy and rich. I love that there is no egg involved in the dipping process. This is a must try!
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2 comments:
How much sour cream to you recommend? Maybe a 16oz. container? And how many chicken breasts do you think the crumbs would coat? This really sounds good!
I'm making it tonight!
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