When my guests return from their Florida holiday they often mention how much they have enjoyed eating Parmesan Chicken in the restaurants. This can be made in a healthier way than traditional American deep fried chicken but has the same more-ish crispy flavour.
You can make this chicken dish by simply dipping chicken pieced first in beaten egg and then into breadcrumbs that have been heavily laced with grated parmesan. Chill for a while to firm up the coating and then bake in a hot oven til the coating is golden brown and the chicken juices run clear when pierced with a meat prong.
If you have a little more time then go a bit fancier.
First take a garlic clove or 3 and put into some olive oil to steep as long as you can spare the time.
Take a fresh chicken for each 6 people and joint it (or ask your butcher to do this for you.
Mix together bread crumbs freshly grated parmesan, italian seasoning and chopped basil.
Take each joint of chicken and roll in the garlic scented olive oil and then roll in your breadcrumb mix.
Put into a baking tin as you go and and cook in a hot oven til the coating is crispy and the chicken cooked through.
I would serve this with buttery mashed potatoes and spinach in sour cream with nutmeg shimmered over it.
Also good with the Parmesan Chicken is pasta and a good home made tomato sauce.
TOMATO SAUCE
Take a few rashers of streaky bacon and fry gently in a little olive oil. Add 2 tins of chopped tomatoes, 2 chopped onions, chopped fresh basil and simmer together for an hour or so. Add salt and pepper to taste.
Of course you could use fresh tomatoes but sadly the fresh tomatoes in England tend to be tasteless. Some tins of chopped tomatoes come ready flavoured with garlic and herbs and that save a little time.
You could also add a clove or two of smoked garlic or a finely chopped eating apple.
The pasta that is shell shaped is good for trapping all the delicious juices.
Those little corn muffins that you get a lot in Florida restaurants also go very well with this chicken and a couple of these with a green salad and Parmesan Chicken would make a satisfying meal. You can buy packs of corn muffin mix in Florida which make perfectly good muffins in no time.
You can make this chicken dish by simply dipping chicken pieced first in beaten egg and then into breadcrumbs that have been heavily laced with grated parmesan. Chill for a while to firm up the coating and then bake in a hot oven til the coating is golden brown and the chicken juices run clear when pierced with a meat prong.
If you have a little more time then go a bit fancier.
First take a garlic clove or 3 and put into some olive oil to steep as long as you can spare the time.
Take a fresh chicken for each 6 people and joint it (or ask your butcher to do this for you.
Mix together bread crumbs freshly grated parmesan, italian seasoning and chopped basil.
Take each joint of chicken and roll in the garlic scented olive oil and then roll in your breadcrumb mix.
Put into a baking tin as you go and and cook in a hot oven til the coating is crispy and the chicken cooked through.
I would serve this with buttery mashed potatoes and spinach in sour cream with nutmeg shimmered over it.
Also good with the Parmesan Chicken is pasta and a good home made tomato sauce.
TOMATO SAUCE
Take a few rashers of streaky bacon and fry gently in a little olive oil. Add 2 tins of chopped tomatoes, 2 chopped onions, chopped fresh basil and simmer together for an hour or so. Add salt and pepper to taste.
Of course you could use fresh tomatoes but sadly the fresh tomatoes in England tend to be tasteless. Some tins of chopped tomatoes come ready flavoured with garlic and herbs and that save a little time.
You could also add a clove or two of smoked garlic or a finely chopped eating apple.
The pasta that is shell shaped is good for trapping all the delicious juices.
Those little corn muffins that you get a lot in Florida restaurants also go very well with this chicken and a couple of these with a green salad and Parmesan Chicken would make a satisfying meal. You can buy packs of corn muffin mix in Florida which make perfectly good muffins in no time.