Thursday, December 13, 2012

Chicken #Parmigiana - My Way #Recipe

4 Chicken breasts
1/4 tsp sea salt

Pasta of your choice (whole wheat is my recommendation)
Sauce of your choice

Oil coating: 
1/2 cup grapeseed oil
2 garlic cloves chopped

Bread coating:
1 cup Panko bread crumbs + 1 cup of ground Wheat Thins Flatbread crackers Tuscan Herb

2 tbl Parmesan cheese 
1 tbl dried basil
1/2 tsp of sea salt 
1/4 tsp of garlic salt 

1. Preheat oven to 350 degrees. While oven is heating prepare the oil with chopped garlic and set aside in one dish letting it marinate so flavors meld. Mix your bread crumbs, ground crackers, dried basil, Parmesan cheese, garlic salt and 1/2 tsp sea salt in another dish. Using a mallet flatten chicken so they're the same thickness for even cooking. 

2. Season the chicken breasts on both sides utilizing the 1/4 tsp of sea salt for all 4 pieces. Dip each chicken breast into the oil and garlic coating both sides. Dip the chicken into the bread crumb mixture coating both sides and place into baking dish. After all chicken is coated, you may pour in the remaining oil and garlic mixture into the baking dish around the sides of the chicken. I felt this was a good addition because it kept the chicken moist while adding more flavor while baking. 

3. Prepare pasta and sauce of your choice while chicken is baking.

4. Bake chicken uncovered for 30-40 minutes until done when juices run clear and reaches 160 degrees internal temperature. 

- I chose the Wheat Thins crackers because this is the brand we have on hand most of the time in our home. It is free of hydrogenated oils and high fructose corn syrup. I feel it is a healthier version over Ritz and the like. 
- Cooking with sea salt brings out the flavor of foods. A little goes a long way. I would not recommend you leaving it out. Much of the bland food you may experience is due to not using salt while preparing food. 

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