Chicken Parmesan
4 SLBL Chicken Breasts1c Zesty Italian Vinaigrette
1c Italian Breadcrumbs
1/2c Shredded Parmesan
For Pesto:
2c Baby Spinach Leaves
3/4c Almonds
1clove Garlic
AN Extra-Virgin Olive Oil
Parmesan Crisps
1c Shredded Parmesan
Instructions:
For Chicken:
1. Preheat oven to 375*.2. Cut each chicken breast in half and pound to 1/4in thickness.
*The one on the left is what it should look like.
3. Put the vinaigrette in a medium bowl, combine breadcrumbs and parmesan in another medium bowl.
4.Bread the chicken by first coating in vinaigrette then the breadcrumb and parmesan mix.
5.Put breasts in a deep pan and roast in the oven until done(use thermometer).
For Pesto:
1. In a food processor puree the almonds, spinach, and garlic.
2.Slowly drizzle in the olive oil until the mixture is the right, spreadable consistency.
Parmesan Crisps:
1. On a parchment lined pan create small, thin circles of parmesan cheese.
2. Bake in a 375* oven until golden brown and crisp.
Plate the chicken, cover with pesto, and top with parmesan crisp.
Now all thats left to do is enjoy! ;)
Sounds yummy!
ReplyDeleteYour gormet chicken parmesean is totally awesome! You have grown into a passionate, energetic, creative chef! We are so proud of all of your hard work! You never cease to amaze me!! Keep up the GREAT work! To God Be The Glory!! We are praying for you.
ReplyDeleteWell, I misspelled gormet...gourmet and parmesean....Parmesan. I was in a hurry. Ooooops.
DeleteLooks yummy!!! Can't wait to try it Miss Hillary. :-)
ReplyDeleteHillary, I bet your Papa would have wanted this variation after all of the other times you cooked for him! LOL I want to try this.
ReplyDeleteLaura Wilson
Now that is an interesting way to do the Parmesan!
ReplyDelete