Monday, September 21, 2015

Parmesan Baked Chicken Breasts


















With company coming for dinner, I was looking for a recipe for chicken breasts, preferably one that involved baking in the oven. I didn't want sauces, especially not a tomato sauce. It's still hot and humid here in the afternoon. The last thing anyone wants is a heavy dish with a hot sauce.

In my search, I stumbled over Ted Allen's Baked Chicken Breast with Parmesan Crust on Food Network. Perfect! Flavorful, easy to make, and it bakes in the oven. Not only that, it turned out great. Definitely a keeper. It involves very little preparation time, and bakes in 25 - 30 minutes, which means you can even whip this up after work, and make a quick salad or side dish while it bakes. I served it to company, and honestly, it's pretty enough for guests. It would double easily, too, if you have a larger group.

I changed it up in a few minor ways. He specified dijon mustard, but I used horseradish mustard. I omitted the Kosher salt because Parmesan is so salty anyway. No one even noticed. If you're into cayenne, by all means use it. I used paprika instead, and it worked very well. And finally, I didn't use cooking spray (I never buy it), though I'm quite certain that spritzing it with oil before cooking would make it even crispier.

The recipe calls for 3/4 cup of Panko and 3/4 cup of Parmesan. I had a lot left over that had to be tossed. Next time I'll start with 1/2 cup of each and add more if needed. The original recipe calls for baking the chicken breasts 15 - 20 minutes. My chicken breasts were not gigantic, but I found I had to bake them 25 minutes. They were perfect, but would have been under-cooked if I had taken them out earlier. So make sure they're cooked through.


The verdict? In spite of all my changes, it got a thumbs up from everyone. The mustard and thyme add a lovely layer of flavor under the Parmesan that's the key to making this special. Don't skip the mustard!

 Baked Chicken Breast with Parmesan Crust
by Ted Allen at Food Network

2 tablespoons horseradish or Dijon mustard
1/2 teaspoon thyme
Kosher salt (optional)
1/4 teaspoon paprika or cayenne pepper
4 boneless, skinless chicken breasts
1/2 cup freshly grated Parmesan cheese
1/2 cup Panko
Cooking spray (optional)

Preheat oven to 450. Set up a baking dish with a rack in it large enough to accommodate the chicken breasts in a single layer.

Set out two plates or bowls. On one plate, combine the mustard, thyme, salt (if using), and paprika. On the other plate, mix the Parmesan and the Panko. Spread the mustard mixture over a chicken breast on both sides. Press into the Parmesan mixture on both sides and lay on the rack. Repeat with the other chicken breasts. If using cooking spray or a mister, spray with oil. 

Bake 25-30 minutes. Let rest for five minutes before serving.

Two are plain for the pups.




23 comments:

  1. Baked Chicken Breast with Parmesan Crust looks amazing! Thank you for the recipe.

    ReplyDelete
    Replies
    1. It's always so nice to see you here, Jen!

      Delete
  2. Looks yummy. Sometimes I do something similar using mayonnaise (or a mix of mayonnaise and mustard) and crumbs, but I never thought to add parmesan. What did we do before panko? Great stuff, and always ready and waiting.

    ReplyDelete
    Replies
    1. Panko is amazing. And combined with Parmesan, it becomes that perfect crust that we were all trying to achieve.

      Delete
  3. This sounds delicious.
    That small amount of mustard is really enough for 4 breasts?
    I will make this next weekend for my son and his lady friend.

    ReplyDelete
    Replies
    1. I wondered about that, too, Libby. But when you smear it on the chicken, it goes a long way. You can always use more if you need it. : )

      Delete
  4. Our family favourite is very similar to this recipe, but done with chicken thighs, which we find more flavourful than breasts. I also use more parmesan than crumbs; again a family choice.
    Nancy R

    ReplyDelete
    Replies
    1. I bet it's great on thighs! I love chicken thighs, but it takes so long to cut off all the little bits of fat that I don't make them as often as I would like.

      Delete
  5. Oh, this looks delicious! We love baked chicken breasts, and panko is my favorite breading. I'll have to make these for dinner soon. Thank you so much for sharing!

    ReplyDelete
    Replies
    1. It sounds perfect for you Brooke. I hope you'll like them as much as we did!

      Delete
  6. I had to laugh at the two plain ones for the dogs. I've done that, too. Sometimes I bake a bunch and freeze and other times I've used the crockpot. Reg likes both! This looks delicious and something I could easily make after work.

    ReplyDelete
    Replies
    1. I figured the dogs would like the the Panko and the Parmesan, but I wasn't sure about the mustard. Some foods just don't seem natural for dogs. : )

      Delete
  7. I've made something similar but used a mild white fish instead of chicken. I haven't thought to use horseradish though so will definitely give it a try! Thanks for sharing!!!

    ReplyDelete
    Replies
    1. Kim, using fish is a great idea! Kind of like adult fish sticks!

      Delete
  8. Wonderful recipe, Krista! Thanks, XO MJ

    ReplyDelete
    Replies
    1. I love that it's so quick and easy, MJ!

      Delete
  9. Pat (patdupuy@yahoo.com)September 21, 2015 at 12:44 PM

    This looks like a winner. I will definitely try it!

    ReplyDelete
    Replies
    1. I hope you like it as much as we did!

      Delete
  10. Looks yummy and my mom has a similar recipe but uses ground Cornflakes, and it was always her go to easy dinner. And now it is my easy go to dinner. Misting it with the cooking spray really does help make it brown up a bit. And the Cornflakes make it so crunchy. I love a side of Spanish Rice and a veggie, and with the weather finally getting cooler I think I am do to make this.

    ReplyDelete
  11. Looks delicious and easy! Thanks for sharing!

    ReplyDelete
  12. Delicious! One of my favorite dinners. Thanks!

    ~Daryl / Avery

    ReplyDelete
  13. We made these last night, with a mix of Hungarian and smoked paprika. Easy and delicious! (Do be sure to spray the rack, for ease of cleanup.) We'll be making these often in the coming months. Thanks, Krista!

    ReplyDelete