Well, I wasn't actually going to post this today but published it anyhow without realizing and then I saw that I had a few comments already and realized my mistake. So here we go, two recipes on Monday Food Post. It looks a little bit overdone in one part but not really, it just browned a bit patchy. Still tasted delicious.
I found this recipe here at Hesitantly Healthy. You will have to put "Quick and Easy Crunchy Parmesan Garlic Chicken" into the search engine to see the original recipe. The page kept kicking me back to the home page. I don't know whether this is a temporary glitch or whether it is set up that way. Anyhow, I enjoyed the story that its host, Jess, told of helping her mother in the kitchen. Love the stories that go with the food. I highly recommend you reading her recipe as she also tells you what is in those packets of prepared, on-the-shelf seasoned breadcrumbs that I used to use all the time back in the day, but these last few years I have been reading the labels a little more carefully.
Crunchy Parmesan Garlic Chicken
Preparation time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Author: Jess at Hesitantly Healthy
2 large defrosted chicken breasts
2 teaspoons chopped garlic (fresh or jarred)
1/4 cup extra virgin olive oil
1/2 cup whole wheat Panko crumbs
1/2 cup fresh grated Parmesan cheese
Black pepper to taste
Preheat oven to 400 degrees.
Dredge each chicken breast in extra virgin olive oil.
Make thin slices into the top of each chicken breast and stuff with the chopped garlic.
Mix Panko and Parmesan together in a shallow dish.
Dip each chicken breast into the Panko/Parmesan mixture. Next place them into a baking dish.
(Be sure to grease it if it's not nonstick. I use non-stick aluminum foil to line my dish so I don't have to grease my dish.)
Top with a sprinkle of black pepper.
Bake for 30 minutes and check to see if chicken is cooked through. If it isn't done check the chicken every five minutes until there is no pink running out of the chicken.
Serve with a side of steamed veggies for a quick and easy meal.
What did we think of this dish? Very tasty! I ended up cooking them for 45 minutes as the breasts I bought were quite big, and then I thought they didn't look brown enough so I put the broiler on and could have taken them out a little earlier. I did in fact cook two but as they were rather large, Gregg and I shared one and I put the other in the freezer.