Monday, September 5, 2011

Quick Crispy Chicken

Looking for a quick chicken recipe? Try this one dredged in herbs, cheese and breadcrumbs then baked to perfection - crispy on the outside, moist and tender inside.
Don't you love a recipe that gives you options? You can make this in a George Foreman, bake it in the oven or cook it stovetop - whichever fits your schedule best.
If you need to substitute herbs, use your imagination and be creative. This is a good basic recipe that begs for some easy side dishes for a weeknight meal.
Quick Crispy Chicken
1 teaspoon dried thyme
1 teaspoon dried minced chives or minced onion or ¼ teaspoon garlic salt
1/2 teaspoon dried basil
1/2 cup purchased dry fine bread crumbs ( the kind in a paper can- ex. Progresso)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
4 boneless skinless chicken breasts
1 egg, beaten

Preheat two sided grill (aka George Foreman).

In shallow pan, combine the herbs, bread crumbs, grated cheese, and salt and pepper. Drizzle the olive oil over this mixture, working it into crumbs gently until crumbs are coated.

Place chicken breasts between two sheets of waxed paper. Using a meat mallet or rolling pin, lightly pound the breasts until they are about 1/2" thick.

Dip chicken breasts into beaten egg, and then firmly press each coated breast into bread crumb mixture. Cook the chicken breasts on two sided dual contact indoor grill (aka George Foreman) for 4 to 6 minutes until thoroughly cooked and until juices run clear.

OR you can place the chicken on a greased pan and bake in a preheated 400 degrees oven for 19-24 minutes until thoroughly cooked.

OR you can cook the chicken in an ordinary skillet on the stove, over medium heat, for 10 to 12 minutes, turning once, until thoroughly cooked and crisp.

4 servings

No comments :

Post a Comment