Crunchy Parmesan Baked Chicken
Mary Thornton
One of my super quick and super easy go-to recipes.
2/3 cup buttermilk or buttermilk ranch dressing
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tsp. garlic salt
2 lbs. chicken breast tenders
1/3 cup butter
Salt
Preheat oven to 400 degrees. Grease an oblong baking pan. Pour the buttermilk into a wide, shallow dish or pie plate. Mix the panko, Parmesan cheese and garlic salt in another wide, shallow dish. Roll each piece of chicken in the buttermilk and then dredge in the panko mixture to coat. Arrange the chicken pieces in the prepared pan. Melt the butter in a glass measuring cup in the microwave and drizzle the melted butter over all. Bake for about 30 minutes, until the chicken is tender and no longer pink. Sprinkle with salt to taste.
Serve with green vegetables and mashed potatoes, or fettuccine with olive oil, course salt, and freshly ground black pepper.
Variation: For a fast, easy dinner, simply dredge the chicken tenders in panko crumbs seasoned with course salt. Fry in peanut or canola oil and drain on paper towels. Makes 8 servings.
One of my super quick and super easy go-to recipes.
2/3 cup buttermilk or buttermilk ranch dressing
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tsp. garlic salt
2 lbs. chicken breast tenders
1/3 cup butter
Salt
Preheat oven to 400 degrees. Grease an oblong baking pan. Pour the buttermilk into a wide, shallow dish or pie plate. Mix the panko, Parmesan cheese and garlic salt in another wide, shallow dish. Roll each piece of chicken in the buttermilk and then dredge in the panko mixture to coat. Arrange the chicken pieces in the prepared pan. Melt the butter in a glass measuring cup in the microwave and drizzle the melted butter over all. Bake for about 30 minutes, until the chicken is tender and no longer pink. Sprinkle with salt to taste.
Serve with green vegetables and mashed potatoes, or fettuccine with olive oil, course salt, and freshly ground black pepper.
Variation: For a fast, easy dinner, simply dredge the chicken tenders in panko crumbs seasoned with course salt. Fry in peanut or canola oil and drain on paper towels. Makes 8 servings.
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