Can you feel it in the air? It’s starting to turn cooler and a hint of Autumn makes it viable once again to turn on the oven for dinner. So this week’s recipe starts with baking a cut up chicken. But the secret is in the coating.
1 cut up broiler/fryer chicken (or whatever pieces you like)
1.5 cups of grated parmesan cheese (shaker can works great)
egg/water mixture (2 eggs mixed with 2-3 tablespoons of water)
herbs (fresh or dry) to taste (thyme, basil and tarragon are lovely)
salt and pepper or Mrs. Dash to taste
This is a simple recipe, but don’t let that fool you. The taste is incredible once you add the salty-cheesy blast of parmesan to your traditionally baked chicken.
Set the oven temperature to 350 degrees. Mix the eggs and water together in a bowl. Shake one and a half cups of grated parmesan cheese sprinkled with herbs, salt & pepper, into a pie pan or other flat-bottomed dish with sides high enough so the cheese mix won’t escape. Dip a piece of raw chicken in the egg mixture, shake off the drips, then push it around in the cheese pan to coat. If you need to add more cheese towards the end, go for it.
Once you’ve coated each piece of chicken with the parmesan mixture, place each of them on a greased (I use spray-on olive oil) cookie sheet or baking pan and put in the 350 degree oven for an hour. You might need more or less time based on the size of your chicken pieces, so begin checking it for doneness at 50 minutes. (Cut the leg portion where it bends and see if the juices run clear. If you see blood, it needs more time.)
Add a salad, some rice or whatever side dishes you like. You can also cover each baked chicken piece with hot pasta sauce and serve over pasta when plating this dish. Experimentation is encouraged.
Chef’s note: I did not try this with boneless/skinless chicken breasts, but I bet it would be delicious as long as you don’t overbake the chicken so it becomes too dry. Try it and let me know how it turns out!