Wednesday, June 19, 2013

Recipe: Baked Parmesan Crusted Chicken

Parmesan Chicken
Parmesan Chicken
1/4 cup flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 cup Parmesan Cheese, grated
1 egg
12 ou Boneless, skinless chicken breast  (about 2)
3 T butter, melted

Preheat oven to 500.
Rinse breasts and pat dry. Slice each breast into 3 sections so that you have 6 tenders (approx 2 ou. each).
Crack egg into large bowl and whisk. In another bowl, mix together flour, garlic powder, salt and Parmesan. Roll each tender in egg mixture, then roll in flour mixture until completely coated. Place coated tenders in a greased casserole. Drizzle melted butter over tops and bake at 500 for 15 minutes, then lower temp to 325 and bake until juices run clear, about 15 minutes.

Born and raised in Manassas, Virginia, S. Dionne Moore moved to Greencastle, PA in 1993, then to Mercersburg in 2008. Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.
Moore is author of the LaTisha Barnhart Mystery series as well as new historical romance release "A Heartbeat Away."

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