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Wednesday, 28 November 2007 18:00 |
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I love fried chicken with its crispy crust and moist chicken. But I hate the mess of cooking it. Plus, it isn't really healthy. So after digging through my cookbooks, I took ideas from multiple recipes and created my own alternative.
I love this recipe because it still has the crispy crust I love, keeps the chicken moist, and is very healthy. Oh, and it keeps my stove top clean :)
Ingredients
- 4 boneless, skinless chicken breasts
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1 cup bread crumbs (Italian style)
- 1/3 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
Preheat oven to 400 degrees.
Add garlic and oil to small saute pan and heat over medium-low heat for 5 minutes until garlic is cooked. Remove from heat and allow to cool.
Mix bread crumbs, parmesan, salt, and pepper on a plate. Dip each piece of chicken in garlic oil being sure to get pieces of garlic on it. Then drip chicken into bread crumb mixture and coat it. Place breaded chicken onto a foil lined baking sheet. If there is any oil remaining after all chicken is breaded, drizzle this over the top of the chicken. Otherwise you can just drizzle regular extra virgin olive oil (about one or two tablespoons).
Bake chicken in oven for 20 minutes or until golden brown and cooked through.
Tips
- Don't want an Italian flare to the chicken? Skip the garlic and use plain breadcrumbs.
- I've made this a few hours in advance and placed chicken on a cooling rack in the fridge until I'm ready to place in oven. I've found that the cooling rack is needed to keep the bottom of the chicken from getting soggy.
- I find that leftovers reheat best in the oven. If you use a microwave, the crust won't crisp back up.
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