Here's a quick post about a family favorite. This meal is delicious and simple. Your family will love it, I promise. (PS -- THANKS MOM! I LOVE YOU!)
I'm sure you've probably had Baked Italian Chicken before and you might even have your own recipe, but this a good one too. Try it.
Ingredients
Chicken Breasts (we use boneless skinless but in all honesty the bone in breasts ARE tastier)
FRESH Garlic
Butter
Italian Bread Crumbs
Grated Parmesean Cheese
Directions
1. Preheat oven to 350 (355 or 360 if you will also be making the rice in the same oven)
2. Use a meat mallet to slightly tenderize the chicken. You don't want them paper thin here. What you're really looking for is uniform thickness.
3. Mince a couple of cloves (or more to your taste/liking) of fresh garlic in a skillet over medium heat. Let the garlice get hot but not "sizzling" or burning.
4. Add a stick of butter to the pan and leave over medium heat for a few minutes after the butter has completely melted. We want the butter to really take in some of the garlic flavor.
5. Remove the pan from the heat and place on a trivet.
6. Setup your breading station with the butter garlic on the left, the bread crumbs in the middle and your roasting pan on the right. (I place my bread crumbs in a pie plate and I use my overn's broiling pan to bake them on; I like that the heat is able to be underneath the chicken too)
7. I eyeball my breading mixture. I pour in enough breadcrumbs to come half way up the pan and then I stir in maybe 1/4 cup of Parmesan cheese. The cheese is optional and is to taste. I usually have to repeat the step one time in order to cover 3 or 4 pieces --this will depend on the quantity of chicken and the size of your pan.
8. Dip both sides of the chicken in the garlic butter and move to the bread crumbs.
9. Coat both sides of the chicken with the crumb/cheese mixture. I press down firmly on both sides to be sure that the crumbs adhere nicely.
10. Remove the chicken from the crumbs and LIGHTLY shake of excess. LIGHTLY PLEASE.
11. Place chicken on greased roasting pan. The "greasing" is only to aid in cleanup. The chicken shouldn't stick without it. But I strongly suggest it.
12. You should have some garlic butter left. If so, use a spoon to drizzle it on the top of the chicken.
Your chicken should now look similar to this...
13. Place chicken in 350 degree overn and bake for 1 hour.
Here's what it will look like (this is a crappy picture, taken with my Blackberry -- I think I will start using our "REAL" camera...)
I'm sure you've probably had Baked Italian Chicken before and you might even have your own recipe, but this a good one too. Try it.
Ingredients
Chicken Breasts (we use boneless skinless but in all honesty the bone in breasts ARE tastier)
FRESH Garlic
Butter
Italian Bread Crumbs
Grated Parmesean Cheese
Directions
1. Preheat oven to 350 (355 or 360 if you will also be making the rice in the same oven)
2. Use a meat mallet to slightly tenderize the chicken. You don't want them paper thin here. What you're really looking for is uniform thickness.
3. Mince a couple of cloves (or more to your taste/liking) of fresh garlic in a skillet over medium heat. Let the garlice get hot but not "sizzling" or burning.
4. Add a stick of butter to the pan and leave over medium heat for a few minutes after the butter has completely melted. We want the butter to really take in some of the garlic flavor.
5. Remove the pan from the heat and place on a trivet.
6. Setup your breading station with the butter garlic on the left, the bread crumbs in the middle and your roasting pan on the right. (I place my bread crumbs in a pie plate and I use my overn's broiling pan to bake them on; I like that the heat is able to be underneath the chicken too)
7. I eyeball my breading mixture. I pour in enough breadcrumbs to come half way up the pan and then I stir in maybe 1/4 cup of Parmesan cheese. The cheese is optional and is to taste. I usually have to repeat the step one time in order to cover 3 or 4 pieces --this will depend on the quantity of chicken and the size of your pan.
8. Dip both sides of the chicken in the garlic butter and move to the bread crumbs.
9. Coat both sides of the chicken with the crumb/cheese mixture. I press down firmly on both sides to be sure that the crumbs adhere nicely.
10. Remove the chicken from the crumbs and LIGHTLY shake of excess. LIGHTLY PLEASE.
11. Place chicken on greased roasting pan. The "greasing" is only to aid in cleanup. The chicken shouldn't stick without it. But I strongly suggest it.
12. You should have some garlic butter left. If so, use a spoon to drizzle it on the top of the chicken.
Your chicken should now look similar to this...
13. Place chicken in 350 degree overn and bake for 1 hour.
Here's what it will look like (this is a crappy picture, taken with my Blackberry -- I think I will start using our "REAL" camera...)
(Not your Momma's) "Brown Rice"
Ingredients
1 and 1/2 Cups Uncle Bens converted (not minute) rice. I specify this brand because we've tried numerous varities of "white" rice and from a texture standpoint this one works the best. So please try it this way first and THEN try your favorite brand.
1 can French Onion soup
1 can Beef Consomme soup (DO NOT USE BEEF BROTH!)
3 tablespoons butter
1 small can baby mushrooms drained (OPTIONAL)
Directions
1. Pour the uncooked rice into a glass "loaf pan". ( I say glass because it's what my mom used and so it's what I use. But I guess aluminum would work)
2. Pour the consomme over the rice.
3. Shake the can of French Onion soup -- to distribute the onions -- open and pour over the rice.
4. Slice the butter into 3 single tablespoon and "float" on top of the pan. (If you're adding the mushrooms do so before the butter)
Your pan should look something like this...
5. Place in oven at 350 degrees for one hour.
Voila!
ENJOY!
And until next time...
FAT DADDY OUT!
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