This Oh So Crispy Chicken is just that, oh so good! Not only does it tastes out of this world good, it smells ah-mazing while it is cooking.
This first time I made this recipe was for a cookbook review for The Harvest Table from Gooseberry Patch. Since that review this Oh So Good Crispy Chicken has been made more times than I can count. This last time I made it our daughter asked me "is this that chicken that I like?" Why yes it is!! She will eat this and even ask for seconds. That is when you know you have a winner, winner, chicken dinner.
I have made this with both boneless chicken breasts and with tenderloins. I have found that I prefer the tenderloins because it cuts down on the cooking time. The butter, garlic, and Parmesan cheese add such a amazing flavor to just plain old chicken. And that butter just makes it super moist. If you make no other recipes on this site, you must make this one. Trust me, your family will thank you!
Oh So Good Crispy Chicken
1/4 Cup Margarine or butter
1/4 teaspoon garlic powder
1/4 Cup freshly grated parmesan cheese
4 boneless, skinless chicken breasts
1/2 Cup Italian flavored dry bread crumbs
Melt margarine or butter in a small saucepan over low heat. Stir in garlic power and Parmesan cheese. Dip chicken in margarine mixture; arrange in an ungreased 9 x 9 baking pan. Sprinkle bread crumbs on top. Bake, uncovered, at 350 degrees for one to 1 1/2 hours, until golden and chicken juices run clear when pierced. Makes 4 servings.
Cooks Notes- Using chicken tenderloins will cut down on cook time. It will take about an hour. I also make this in a 9 x 13 inch casserole dish and double it. If you use chicken breast, you could butterfly them to cut down on cook time as well.
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Are you overrun with fresh veggies from the garden? We planted squash and zucchini but they did not do too well. We had three squash and 1 zucchini so far. Luckily, I have some great friends who like to share their goodness with us. The zucchini we were given was literally as long and as wide as a 12 pack of soft drinks. What in the world am I going to do with that I thought. The squash came from a guy that works with my husband and the tomatoes are from our garden. They are finally ripening and man am I happy. Right now there are 13 tomatoes waiting to be devoured on my counter.
I just knew I had to incorporate this into some side dishes for us in the evenings. We are "trying" to cut back on the carbs. This makes it difficult at times to think what are we going to eat. Then hubby is not a fan of new things so this one was going to be a little difficult. I had to wing it and hope for the best.
The verdict: he said it was okay. In other words, he ate it but didn't say he wanted it again. I on the other hand thought this was super delicious and I can't wait to make this again. Sometimes I have to keep trying with him.
Farmer's Market Skillet
2-3 medium zucchini, sliced thinly
1 yellow squash, sliced thinly
1 tablespoon of butter
1 tablespoon olive oil
1 teaspoon of thyme (this was fresh from my garden)
1-2 cloves of garlic, minced
2 medium tomatoes, chopped
1/2 sliced onion
1/4 cup of grated parmesan cheese
salt and pepper to taste
In a skillet over medium heat add the butter and olive oil. Add onions and cook until translucent. Add the garlic and saute for about a minute. Add the zucchini and squash. Cook on medium to low heat about 20 minutes. Stirring occasionally. Once done, add the tomatoes and cook for a couple more minutes. At the end add the thyme and stir. When ready to serve, sprinkle on the parmesan cheese.
Side dishes always seem to be an issue for me. I seem to go back to the same boring dishes every time. Recently while shopping with my sister she said she has the same problem. She asked me to give her some ideas. I couldn't offer up much help for her. So now I am on a mission to find some great side dishes. We usually have the usual rice, potatoes, mac and cheese, blah, blah, blah. With the warmer weather I am finding we are busier and I need quick ideas. I love to cook, I just hate to spend hours doing it.
I purchased a bag of red potatoes because they were on sale so I decided to try something new. I try to always have potatoes around, you can just do so much with a potato.
My new favorite thing to have on hand also is a wedge of Parmesan cheese. I have to admit, I always bought it in that terrible can or in a bag already shredded.
Never again will I go back to that. There is absolutely no comparison. Depending on the recipes I use it for, it lasts for quite a few dishes. So please, if you are still buying pre-shredded, buy it fresh and do it yourself. You will never regret it.
Garlic Parmesan Roasted Red Potatoes
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees. Place potatoes in and 8 x 8 inch baking dish. In a small bowl combine butter, garlic, salt, lemon juice and pour over potatoes and stir to coat. Sprinkle Parmesan cheese over the potatoes. Bake, covered for 45 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
*Don't want to heat up the house, place only the potatoes in the microwave for 10-15 minutes before baking to reduce time in the oven. Then continue with the recipe and place in the oven for 20 minutes uncovered or until golden.
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