Friday, November 18, 2011
Parmesan Onion Crusted Baked Chicken Breasts
If you are looking for ways to avoid bread crumbs this is a very tasty alternative. I made this for our dinner this evening and even my very pickiest eater put his stamp of approval on it! This, my friends, is nothing short of a miracle. Because if it even remotely looks, smells, or tastes like something new and unusual he won't touch it. Amazing how fast he can go from "famished" to "not really hungry"! But I love him anyway. ☺ He's a tender hearted soul whose taste buds just need a little more time to develop. When I think of all the foods I didn't eat at his age I can pretty easily overlook his desire for all things familiar.
Anyway, I had forgotten about this recipe until today when I was casting about in my mind how I wanted to prepare our chicken for this evening. I knew I would either need to make an emergency grocery run or make my own bread crumbs and I didn't want to do either so I kept mulling it over and happened to think of this one that I had used several years ago in my SomerSizing days. Score!
2 cups dehydrated onion flakes, (5 ounces or so)
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon ground sage
1 teaspoon dried rosemary
1 teaspoon dried coriander
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon red pepper flakes
2 bay leaves crushed
1¼ cups Parmesan Cheese
Go ahead and experiment with the ingredients. I'd like to try some Italian seasonings sometime.
Put the dehydrated onion into the bowl of a food processor. Process for 1 minute. Add the rest of the ingredients except the cheese and process for 30 seconds. Add the Parmesan Cheese and pulse to blend. Leftovers, if you have any, can be stored in the fridge in an airtight container for 2 weeks.
I cut the chicken breasts into serving size pieces, dipped them into beaten egg and rolled it in the onion Parmesan mixture. Place onto a parchment paper (and sprayed with non stick spray) lined baking sheet, not tightly, leave room between each piece.
Bake uncovered at 375° for 40-45 minutes or until juices run clear. Let rest for a bit before serving. This was another one of those gulp it down nights for the men, More hunting, and they wanted to leave right after supper so ours didn't get to "rest". But it was good anyway.☺
It was delicious!