* Crunchy Parmesan Chicken
ORGANIC PAPRIKA, 0.45oz.
In Stock
$2.99

Crunchy Parmesan Chicken

  • 4 Bone-in, skin-on chicken breasts
  • 2 Tbs. unsalted butter
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1-1/2 tsp.  salt
  • 1-1/2 tsp. dried herbes de Provence
  • 1-1/4 tsp. paprika
  • 1/8 to 1/4 tsp. cayenne
  • Freshly ground black pepper
Heat the oven to 425°F.
Put the butter in a shallow baking pan (a 9x13-inch Pyrex pan or large oval baking dish works well).
Put the pan into the oven while it's heating.
When the butter is melted (about 10 minutes), remove the pan and set it on a heatproof surface or on a couple of potholders.

In a shallow, medium bowl, combine the Parmesan, flour, salt, herbes de provence, paprika, cayenne, and
lots of freshly ground pepper.
Dredge a chicken breast, skin side down, in the melted butter first and then in the cheese mixture.
Use your hands, pressing gently, to coat evenly. Turn the breast skin side up and push it to the side of the pan.
Repeat with the remaining chicken breasts.

Bake, basting with the pan juices occasionally (tilt the pan and spoon the juices from the corners), until the
chicken is well browned and cooked through, 45-50 to minutes or until done.   

Serves 4.
Pairs with Pinot Noir!

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