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!

Ingredient list:
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!

Be Blessed!


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12 comments:

  1. that looks so yummy I'd love it if you would add this to my blog party at http://raegunwear.blogspot.com

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  2. Sounds fabulous!

    If you don't mind, can you go to the comments in your melt-in-your-mouth dinner roll post. I've asked a couple questions about the recipe. Thanks so much.

    :)
    ButterYum

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  3. That looks good! I'm pinning, because I can't eat bread crumbs. Anything parm is wonderful.

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  4. Yummy! Thanks for sharing.

    ~Mrs. Delightful
    ourdelightfulhome.blogspot.com

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  5. This is a cool idea! And I'm thinking this type of "breading" provides much more flavor than breadcrumbs. Thanks for linking up another hit!

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  6. Sounds wonderful! Yes, just be patient with your picky eaters - I had two of them and now they are grown and very adventuresome eaters! Have a blessed Thanksgiving!

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  7. These sound so good and they look delicious. I really like that they are so easy to do. I hope you have a great evening. Blessings...Mary

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  8. Chicken looks great. I will have to make it some time soon.

    Sarah

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  9. A lovely chicken recipe - sounds delicious with all those wonderful herbs -
    Mary x

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  10. Martha, This main meal recipe sounds so full of flavor! YUMMY! This is my kind of chicken. It has to be full of great flavors!
    Thanks for joining ON THE MENU MONDAY! I'm trying this recipe for sure!
    Yvonne

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