There’s a reason that all of the best things to eat are fried and not baked. That’s because fried food tastes really really good. If someone put out a plate of baked chicken and a plate of home made fried chicken most people are going to go for the fried first. The downside is that too much fried foods can be pretty bad for you and cause serious problems as you get older. This is where moderation comes in handy. You can enjoy good fried foods every now and then but in between those meals it is good to try something a little on the healthier side of the menu. Today’s recipe comes from that healthier side of things and may even be something you can substitute for the fried goodness that we all love so. Now when I hear someone say baked chicken I usually don’t immediately respond with joy and glee but I set out to find something that may change that attitude. I took the idea from one of my mothers old recipes and expanded on it a bit to come up with a newer updated version of it. Italian Parmesan Baked Chicken. (This would also be really good on fish).
Here is what you need to bring it together.
1 pack thin sliced boneless skinless chicken breast
1 container of grated Parmesan cheese (about 4 ounces)
1 box Hungry Jack potato flakes
1 pint low fat buttermilk
Prep and cooking
Cover a baking sheet with aluminum foil and then coat it with non stick spray. Rinse the chicken breasts and pat them dry. Now set out two bowls and pour the buttermilk in one. If you have never used buttermilk before keep in mind that it does have a sour smell to it but that does not mean is has gone bad. So don’t toss it out, it works great for cooking. In the other bowl you will mix up your breading: combine about 3 cups of potato flakes, 4 ounces of Parmesan cheese, 2 tablespoons of black pepper, 1 teaspoon of kosher salt, 1 tablespoon of oregano, and 1 tablespoon of granulated garlic. Make sure to mix them together well.
Now it will be easier if you set up a little assembly line. start from right to left: Raw chicken, butter milk, breading, baking pan. Dip the chicken into the buttermilk and completely cover it, then dip into the breading and make sure it is completely covered, now place it on the baking sheet. Once you have all of the chicken coated and on the baking sheet place it into a preheated 350 degree oven and cook until the top starts to get brown (about 20 minutes for thin sliced chicken breast). You don’t want too much brown on top but enough to give it a nice color.
Tip: Keep in mind when handling chicken to always wash your hands thoroughly with soap and water before handing any other food or sampling anything else you are cooking.
This recipe turned out to be very tasty and a nice little update to something I ate as a kid. To change it up a bit you could also try a little rosemary instead of oregano.
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