It’s Sunday and I get to play in the kitchen so it’s a great day. This chicken recipe is one I have made a few times before, but it has been about 3 or 4 years since the last time. It’s one of the few chicken recipes I actually like. We had baked potatoes and caesar salad with it. Baked potatoes everyone knows how to make, my caesar salad dressing is a post Mar. 30, 2019. You can use a bottled dressing but it’s super easy to make. The breaded chicken is a little different than you would think breading a chicken breast would be done. It just works, and the flavours all blend together well. This is away easier than a normal breading technique, and any coating will work with it. This is the one my wife and I like.
2 flattened chicken breasts sprinkled with salt and pepper
1 and 1/2 cups bread crumbs
1/4 cup finely grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
3 teaspoons Italian seasoning
1/4 cup chopped parsley
1/4 cup sour cream
Mix bread crumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, pepper, and parsley in a bowl large enough for the flattened chicken breasts. I used a pie plate, for 2 chicken breasts it seems to be the best dish. Brush both sides of the chicken breasts with sour cream. The sour cream keeps the chicken breasts very moisture and gives it a good flavour. Coat each breast with the bread crumbs, you want to really pack the crumbs into the breasts. Put on a plate keeping them separate, refrigerate for at least 1 hour before using. Put a cookie sheet in the oven, turn on oven to 425. When the oven is hot remove cookie sheet, cover with parchment paper, spray parchment with cooking spray. Put chicken breasts on cookie sheet and place in oven. You want to do this as quick as possible. Bake for 40 minutes, turn after 20 minutes. This also goes well with pasta or buttered noodles.