It was a “What am I going to have for dinner” night. I had leftover bread crumbs from homemade Mozzarella Sticks I made last week and decided to make Parmesan Chicken. I’m calling this dish No Parm Chicken Parmesan because I didn’t have any parmesan cheese on hand. So I made due without which ended up being delicious.
I only cook for myself, so this recipe is scaled down to serve only 2. But you could always double it, if you need it to be larger.
Recipe: No-Parm Chicken Parmesan
Yield: 2 Servings
Ingredients
- 1/4 cup butter
- 5/8 clove garlic, minced
- 1/3 cup dry bread crumbs
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 (4 ounce) skinless, boneless chicken breast halves
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken with salt, pepper and garlic powder.
- Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a baking dish.
- Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 40 to 45 minutes.
You can top your Parmesan Chicken with tomato sauce and fresh mozzarella like I did. It’s yummy.
