Parmesan Crumbed Chicken - or you can see this Parmesan Crumbed Chicken Recipe on iPhone
Recipe for Parmesan Crumbed Chicken:
Welcome to the Gourmet Chicken Series. Today we bring you Parmesan Crumbed Chicken
Ingredients: 6 boneless, skinless chicken breast halves (about 170g each), 6 tbsp. Dijon-style mustard, 1 tbsp. white wine or water, 3/4 tsp. salt, 1/4 tsp. freshly ground black pepper, Coating: 1 cup freshly grated Parmesan cheese, 1 cup fresh English muffin (or sandwich bread) crumbs, freshly ground black pepper, 4 tbsp. melted butter
Method: 1. Rinse the breasts and pat them dry. 2. In a shallow bowl, whisk together the mustard, wine, salt and pepper and add the chicken. 3. The chicken can be coated immediately or held in the refrigerator for up to 2 hours. 4. In a large, shallow dish, mix the cheese, breadcrumbs and pepper. 5. Drizzle the melted butter over the crumb mixture and toss until well combined. Heat the oven to 450 degrees F (230 C) and butter a baking sheet or rack. 6. Take a breast from the marinade with one hand (the "wet" hand). Don't wipe off the marinade. 7. Lay the chicken on the crumbs. 8. Scoop and pat the crumbs over the breast using your other hand (the "dry" hand), patting until both sides are thoroughly coated. 9. Place the breast on a buttered baking sheet or rack and repeat with the remaining breasts. 10. Roast the chicken until crisp, browned and cooked through, about 25 to 30 minutes. (Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400 degrees (200C) and add 5 minutes to the total cooking time.)
Welcome to the Gourmet Chicken Series. Today we bring you Parmesan Crumbed Chicken
Ingredients: 6 boneless, skinless chicken breast halves (about 170g each), 6 tbsp. Dijon-style mustard, 1 tbsp. white wine or water, 3/4 tsp. salt, 1/4 tsp. freshly ground black pepper, Coating: 1 cup freshly grated Parmesan cheese, 1 cup fresh English muffin (or sandwich bread) crumbs, freshly ground black pepper, 4 tbsp. melted butter
Method: 1. Rinse the breasts and pat them dry. 2. In a shallow bowl, whisk together the mustard, wine, salt and pepper and add the chicken. 3. The chicken can be coated immediately or held in the refrigerator for up to 2 hours. 4. In a large, shallow dish, mix the cheese, breadcrumbs and pepper. 5. Drizzle the melted butter over the crumb mixture and toss until well combined. Heat the oven to 450 degrees F (230 C) and butter a baking sheet or rack. 6. Take a breast from the marinade with one hand (the "wet" hand). Don't wipe off the marinade. 7. Lay the chicken on the crumbs. 8. Scoop and pat the crumbs over the breast using your other hand (the "dry" hand), patting until both sides are thoroughly coated. 9. Place the breast on a buttered baking sheet or rack and repeat with the remaining breasts. 10. Roast the chicken until crisp, browned and cooked through, about 25 to 30 minutes. (Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400 degrees (200C) and add 5 minutes to the total cooking time.)
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Chris Jacob (Gourmet Chicken - Parmesan Crumbed Chicken) Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a good time on the dance floor and at any good restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home. Article Source: http://EzineArticles.com
Chris Jacob (Gourmet Chicken - Parmesan Crumbed Chicken) Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a good time on the dance floor and at any good restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home. Article Source: http://EzineArticles.com