Ingredients with Measurements:
-2 boneless, skinless chicken breasts
-1/2 cup all-purpose flour
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon paprika
-1 teaspoon salt
-1/2 teaspoon black pepper
-2 large eggs
-2 tablespoons water
-1 cup panko breadcrumbs
-1 cup finely grated Parmesan cheese
-1/2 cup finely chopped fresh parsley
-1/2 cup finely chopped fresh basil
-1/2 cup finely chopped fresh oregano
-1/2 cup finely chopped fresh thyme
-1/2 cup finely chopped fresh rosemary
-1/2 cup finely chopped fresh sage
-1/2 cup finely chopped fresh chives
-1/2 cup finely chopped fresh tarragon
-1/2 cup finely chopped fresh marjoram
-1/2 cup finely chopped fresh mint
-1/2 cup finely chopped fresh dill
-1/2 cup finely chopped fresh cilantro
-1/2 cup melted butter
-1/2 cup olive oil
Special Equipment Needed:
-Large bowl
-Baking sheet
-Parchment paper
-Whisk
-Fork
-Knife
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
3. In a separate bowl, whisk together the eggs and water.
4. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, and all of the chopped herbs.
5. Dip each chicken breast into the flour mixture, then into the egg mixture, and then into the herb and panko mixture, making sure to coat each breast completely.
6. Place the coated chicken breasts on a parchment-lined baking sheet.
7. Drizzle the melted butter and olive oil over the chicken breasts.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 2 chicken breasts
Nutritional Information:
Calories: 590
Fat: 34g
Carbohydrates: 24g
Protein: 39g
Substitutions for Ingredients:
-For the panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
-For the Parmesan cheese, you can use any type of hard cheese, such as cheddar or Gruyere.
-For the herbs, you can use any combination of fresh or dried herbs.
Variations:
-For a spicier version, add some cayenne pepper to the flour mixture.
-For a different flavor, try using different herbs, such as oregano, thyme, or rosemary.
-For a different texture, try using crushed nuts instead of panko breadcrumbs.
Tips and Tricks:
-Make sure to coat the chicken breasts completely with the flour, egg, and herb mixtures.
-Be sure to use parchment paper on the baking sheet to prevent sticking.
-If the coating starts to get too dark before the chicken is cooked through, cover the chicken with foil.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
-Serve with a side of roasted vegetables.
-Garnish with fresh herbs and lemon wedges.
-Serve with a side of mashed potatoes or rice.
Garnishes:
-Fresh herbs
-Lemon wedges
Pairings:
-Roasted vegetables
-Mashed potatoes
-Rice
Suggested Side Dishes:
-Roasted vegetables
-Mashed potatoes
-Rice
Troubleshooting Advice:
-If the coating starts to get too dark before the chicken is cooked through, cover the chicken with foil.
-If the coating is not sticking to the chicken, make sure to coat it completely with the flour, egg, and herb mixtures.
Food Safety Advice:
-Always cook chicken to an internal temperature of 165°F.
-Always store cooked chicken in an airtight container in the refrigerator for up to 3 days.
Food History:
Aparon-crusted chicken is a modern take on a classic Italian dish called pollo alla parmigiana. The dish originated in the region of Emilia-Romagna in Italy and is traditionally made with breaded chicken cutlets, tomato sauce, and Parmesan cheese.
Flavor Profiles:
This dish has a savory and slightly sweet flavor from the herbs, Parmesan cheese, and butter.
Serving Suggestions:
-Serve with a side of roasted vegetables.
-Garnish with fresh herbs and lemon wedges.
-Serve with a side of mashed potatoes or rice.
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