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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

Parmesan Chicken Recipe

We all need more crowd-pleasing recipes. If one of your new year’s resolutions is to have more dinner parties, please allow me to entertain you. This recipe is winner, winner chicken dinner every time. Literally. It’s just too bad the chicken had to become dinner to win this race.

It’s loaded with flavor when the chicken is cooked to the perfect temperature and the topping uses salad croutons instead of plain bread crumbs, so everyone will be asking you for more dinner parties. Be careful what you wish for.

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PARMESAN CHICKEN RECIPE:

  • 3 pounds boneless chicken breasts or thighs
  •  1/2 cup butter, melted
  • 3 cups salad croutons (garlic or italian flavored recommended), ground up in food processor
  • 1 cup shredded parmesan cheese
  • Salt & pepper to taste
  • Raw marinara topping (optional for a refreshing, healthy twist) – see recipe below

Preheat oven to 350F.

If using chicken breasts, it’s best to butterfly pieces & pound to make them all a similar size which will allow for them to bake evenly. To butterfly, lay piece of chicken out flat onto cutting board. Cut from thickest side, inward until almost all the way through the piece. After cutting, lay out flat onto a piece of handiwrap, covered loosely (allowing for room to spread when pounded). Place on a cutting board and pound with a kitchen mallot until all parts of the chicken breast are about the same thickness.

Dip chicken pieces in melted butter. Toss parmesan cheese and  ground up salad croutons together into a bowl. Coat buttered chicken with breading mixture. Place on a baking sheet – half sheet pan works well). Bake in preheated oven until chicken is 165 degrees in thickest parts (usually about 30 minutes).

RAW MARINARA TOPPING RECIPE:

  • 5 roma tomatoes, diced
  • 1/2 small yellow onion, chopped finely
  • 3 sprigs fresh basil leaves, minced
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • Sea salt & pepper

Stir together all ingredients. Salt & pepper to taste, stir and set aside while baking chicken. Place topping in a serving bowl so dinner guests can top chicken right before eating.

Lovely pairings: Beautiful World Bread, Northwest Summer Salad or Perfect Mushroom Risotto.

This recipe served with side dishes will feed about 8 people and is easy to multiply when word gets out about your crazy yummy dinner parties. You’re welcome. I’m sorry. You’re welcome.

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One Response

  1. Yummy! I love that you made your marinara raw rather than cooking it down. It has to make the flavors pop but not overwhelm the yummy Parmesan coating on that chicken :D

© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014
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