Parmesan-crusted baked chicken
This is a very quick and easy meal. Simply coat the chicken and bake, leaving you plenty of time to make side dishes.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| A non-stick baking pan |
| Ingredients |
|---|
| 1/2 cup finely grated Parmesan cheese |
| 1/2 cup breadcrumbs |
| 1 teaspoon salt |
| 1/2 teaspoon pepper |
| 1/2 cup buttermilk |
| 4 chicken breasts |
| Variations |
|---|
| • Add spices to the breadcrumb mixture. |
| • Use drumsticks or thighs instead of breasts. Adjust the cooking time accordingly. |
| Storage |
|---|
| • Store any uneaten chicken covered in the refrigerator for 3 - 4 days. |
Served with Spanish-style sautéed potatoes
| Instructions |
|---|
| • Preaheat oven to 450º. |
| • Combine the Parmesan cheese, breadcrumbs, salt, and pepper in a medium bowl. |
| • Put the buttermilk in another medium bowl. |
| • Dip a chicken breast into the buttermilk mixture and then in the breadcrumb mixture, coating the chicken on all sides. Put the chicken into the baking pan. Repeat for each of the chicken breasts. |
| • Bake chicken until cooked through, about 20 - 25 minutes. |
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