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When my husband invited missionaries over for dinner, I knew I had to make some meat that was easy to make and that didn’t require a lot of work. Well, when I decided to make my parmesan chicken, I kind of ignored both aspects, but it was a definite win. I made 32 pieces of chicken thighs and by the end of the night I had 3 pieces left over. Now, when you make this for a large group of people, it definitely takes more work. I like to use boneless, skinless chicken thighs because they’re healthier and harder to dry out. The only reason it took me longer than expected to make is because I like to trim all the fat off and clean them thoroughly. So how do you make this marvelous, delectable dinner item? Here’s what you’ll need.
Ingredients:
Boneless, skinless Chicken thighs
2 cups bread crumbs
1 cup Parmesan cheese
Seasoning salt
Instructions:
1. Clean off the meat and pat it dry. You want it to be dry so it will collect the bread crumbs.
2. Pour some water into a separate bowl.
3. Mix bread crumbs, parmesan cheese and seasoning salt into a separate bowl. Make sure your bowls are large enough for the chicken pieces to fit in comfortably.
4. Preheat you’re oven to 400 degrees. On a large pan, spread aluminum foil across it and spray with Pam.
5. Take a piece of chicken and dredge in water on both sides. Then place in breadcrumb mixture. Once fully coated place on the pan.
6. Repeat for all pieces of chicken until complete.
7. Place the chicken in the oven on the middle rack. Set your timer for 12 minutes.
8. When the timer goes off, flip the chicken over and set your timer for another 12-15 minutes.
9. When the timer beeps a 2nd time, take the chicken out and check the temperature with a meat thermometer. The chicken should be at 170 degrees to be cooked thoroughly.
To make this a lighter fare, use the Light, Less Fat Parmesan Cheese.