If you use regular chicken breasts with this, they will take longer to cook, obviously. I liked the quick-cooking of chicken cutlets. (In my store, they are just labeled "sliced chicken breast". Chicken tenders would also be good. BTW: I'd probably leave the cheddar out next time. There are so many other flavors going on, you'd be fine without it. Also, I made more chicken the next day and used olive oil instead of butter and it was just as good.
Cheddar-Garlic Oven-Fried Chicken
adapted from Food
1⁄3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided
salt, to taste (I didn't use any; butter & cheeses are salty)
3⁄4 cup Panko bread crumbs
1⁄2 cup finely grated cheddar cheese
1⁄4 cup freshly grated Parmesan cheese
1⁄2 teaspoon ground black pepper (or to taste)
1. Preheat oven to 350°F. Butter (or use cooking spray) a 9x13 or 11 x 7-inch pan- depending on how much chicken you have. You don't want the chicken overlapping. (Mine did a teeny-tiny bit; it was ok.)
2. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and optional salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder, and ground black pepper.
3. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered. Chicken cutlets or tenders should only take about 20 minutes. Check for doneness. Regular breasts might take 35-45 minutes or until cooked through. Larger breasts may take more time. If topping starts to brown too much, cover with foil.
3⁄4 cup Panko bread crumbs
1⁄2 cup finely grated cheddar cheese
1⁄4 cup freshly grated Parmesan cheese
1⁄2 teaspoon ground black pepper (or to taste)
6-7 chicken cutlets or 4 boneless, skinless chicken breasts
2. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and optional salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder, and ground black pepper.
3. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered. Chicken cutlets or tenders should only take about 20 minutes. Check for doneness. Regular breasts might take 35-45 minutes or until cooked through. Larger breasts may take more time. If topping starts to brown too much, cover with foil.
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