Kate's Cuisine

Apr 23 2014

Rachel’s Deviled Parmesan Chicken

Parmesan Chicken

There are a thousand ways you can cook chicken. It’s one of the reasons why, when I first started cooking, I was so intimidated by it. Everyone loves it, there’s always a chance it could go horribly wrong, and I didn’t have an idea of how to begin. Luckily, I had a sister who was also facing the same kind of bird-dilemma, but she had found a solution. Slather the thing with sour cream, bread it as you do, and bake it in the oven. Flavourful, juicy chicken every single time. It worked, and for a long time, that was the only way I saved chicken breasts from becoming dry pucks in the oven.

Over Easter weekend, I was at my sister-in-law’s, and my mother-in-law (and fellow foodie) told me about a delicious chicken dish she had made (and that I hope to be making soon,) in which she slathered Greek yogurt all over the bird before breading it and throwing it in the oven, just as my sister had with her Sour Cream Chicken. When the very next day I saw Rachel Ray doing pretty much exactly the same thing, I knew. The universe was telling me to eat chicken. I did, and I was very happy about it.

(And for those who follow the blog closely, you’ll notice I served it with the Creamed Spinach I posted yesterday. YUM!)

4 boneless, skinless chicken breasts $15.60
1 cup Dijon mustard $1.16
1/2 cup fresh rosemary, finely chopped $1.00
1/2 cup fresh parsley, finely chopped $0.30
2 cloves garlic, finely minced $0.02
Juice of half a lemon $0.35
4 tablespoons olive oil, divided $0.12
Salt $0.01
Pepper $0.01
1 1/2 cups fine breadcrumbs $0.63
2 slices white bread $0.28
1 cup Parmesan cheese, freshly grated $2.99
2 tablespoons paprika $0.96
1 teaspoon cayenne pepper $0.23
Salt $0.01

Total cost $23.67
Cost per serving $5.91

1.) Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.

2.) One by one place each chicken breast in a large resealable freezer bag. With a mallet or rolling pin, gently pound chicken breast to an even thickness. Set aside and repeat with remaining chicken breasts.

3.) Place two slices of white bread in a food processor and pulse until the bread is entirely torn apart and is in small pieces. Basically you want them to be coarse, moist breadcrumbs. These will add great texture to the chicken.

4.) Place Dijon in a medium-sized bowl and add the chopped rosemary, parsley, minced garlic, lemon juice, 2 tablespoons of olive oil, salt, and pepper. Mix thoroughly and set aside.

5.) In a separate bowl, mix together both the fine and fresh breadcrumbs, the Parmesan cheese, paprika, cayenne pepper, and salt.

6.) Brush Dijon mixture liberally over each piece of chicken, on all sides. Then place in bowl with the breadcrumbs and press breadcrumb mixture over entire piece of chicken before placing on a baking sheet. Repeat with remaining pieces of chicken, placing two pieces of chicken on each baking sheet. When each piece of chicken is breaded, drizzle all four with remaining two tablespoons of olive oil.

7.) Place both baking sheets in the oven and bake for 45 – 60 minutes, depending on how large the pieces of chicken are, until they are crispy and golden brown.

8.) Remove from oven and allow chicken to rest for just a minute or two before serving.

9.) Serve and enjoy!

4 responses so far

4 Responses to “Rachel’s Deviled Parmesan Chicken”

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  2. kateon 17 May 2014 at 6:49 am

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