Parmesan Crusted Chicken for Two

 

I probably eat more chicken in this house than I eat anything else.  Its usually fairly affordable, relatively healthy, and I like it. 

I probably eat more chicken breasts than any other cut.  Its much lower in fat than the  legs or the thighs, and it lends itself to a great many flavors and adaptations.

I do love a nice crispy chicken skin, but that is a very rare treat.  I usually eat chicken without the skin.  I am paying for the sins of my youth in my old age.

 

This Parmesan Crusted Chicken is a recipe I picked up on Pinterest. (Whatever did we do before Pinterest.)  It is attributed to a blog called 4 Sons r Us.  She in turn got it from another page, and so on and so on. There really isn't anything new under the sun, only new ways of doing things.

I was intrigued by this recipe.  Using only a few simple store cupboard ingredients it promised an incredibly moist, tender and flavor-filled piece of chicken.

 

I love the chemistry of cooking.  I am not sure how many of it works, but I love the way you can put together just a few simple things and then come up with something totally different and delicious.

This recipe uses only chicken breasts, mayonnaise, parmesan cheese and some seasonings.  The mayo and the cheese get mixed together with the seasonings, etc. and spread onto the chicken prior to baking.

 It makes a kind of cheesy shell that helps to keep all the moisture in the chicken and flavor it. Chicken breast on its own, especially skinless, can be a bit bland, so everything that can inject more flavor into it, the better! 

 

I did downsize the recipe to feed only two people.  I know I am only one, but I don't mind eating leftovers once.  The original recipe feeds four people, but I think it would be very easy to increase the recipe amounts to serve even more.

I scraped the cheese off the second piece of chicken and used it to make a hash.  Easy peasy, lemon squeasy.

 

WHAT YOU NEED TO MAKE PARMESAN CRUSTED CHICKEN FOR TWO

Its very simple really.  Not a lot and nothing complicated unless you consider Parmesan cheese complicated.

• 2 boneless, skinless chicken breast portions
• salt and black pepper to taste
• 1/2 cup (110g) mayonnaise
• 1/2 cup (90g) grated Parmesan cheese
• 1/2 tsp Italian seasoning
• 1/4 tsp garlic powder (not salt)

 

Basically that is it. There is nothing too far out of the ordinary here and I am betting you already have most, if not all, of it in your cupboards/fridge already!

Don't be tempted to use miracle whip or any other salad dressing in the place of the mayonnaise. You will not get the same results, and it won't crisp up right with the cheese.  Or so I am told.

I used a pre-grated Parmesan cheese, but it was the refrigerated kind, not the kind in the green can.

 

Don't use garlic salt, make sure you only use the powder.  Italian seasoning is a mix of herbs that are usually used in Italian Cooking. If you don't have any, you can very easily make your own.

To Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.

HOW TO MAKE PARMESAN CRUSTED CHICKEN FOR TWO

It really couldn't be simpler, or quicker!

Preheat the oven to 400*V/200*C/ gas mark 6.  Butter a small rimmed baking tray.

Pat the chicken dry and place it onto the baking tray, leaving some space in between the pieces. Season lightly with salt and black pepper.

 

Whisk together the mayonnaise, cheese, Italian seasoning and garlic powder, until well combined.

Using a spatula, spread half of the mayo mixture over each chicken breast portion to coat it completely.

Bake in the preheated oven for 20 to 25 minutes (depending on the size of your chicken portions) until golden brown and the juices from the chicken run clear. The internal temperature should read 165*F/74*C.  Leave to rest for 5 minutes before serving.

 

The coating did get quite brown, but as you can see, the chicken was still very moist and tender. If you want to keep it from getting too brown, simply pop a sheet of aluminum foil loosely over top and cook until done.

I really enjoyed this chicken. It really was very tender and juicy. I served it with some simple boiled new potatoes that I had tossed with some butter, salt, pepper and parsley flakes, and a salad. 

I cooked enough potatoes that I could make a hash the day after with the leftover chicken and potatoes. I simply cubed both and added one small onion chopped. I seasoned it with some poultry seasoning, salt and pepper and then scrambled and fried everything in a little bit of butter until the potatoes were crispy and golden brown.

I served with a side of frozen peas.  Delicious!

 

If you are a fan of the chicken breast you may also enjoy these recipes. I can guarantee all are delicious:

PAN FRIED CHICKEN WITH SAGE, GARLIC & LEMON -  One thing I really love about this recipe are the flavors.  Earthy herby fresh sage. Tart acidic lemon. Creamy, nutty garlic.  Rich butter  . . . all wonderful flavors and when combined with the mild flavor of chicken, its a fabulous taste trinity of flavors that can't be beaten!

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Chimichurri Sauce may not be a sauce you are familiar with. Its a lovely lush and spicy sauce which hails from Argentina. It's deliciously created from fresh herbs, vinegar, seasonings, red pepper flakes and plenty of garlic, and there is not much it doesn't go with! This is simply fabulous.

Yield: 2 

Author: Marie Rayner

Parmesan Crusted Chicken for two

Prep time: 5 MinCook time: 25 MinInactive time: 5 MinTotal time: 35 Min

This is some of the moistest, tenderest chicken you will ever eat. Simple to make and uses only a few store cupboard ingredients.

Ingredients

• 2 boneless, skinless chicken breast portions
• salt and black pepper to taste
• 1/2 cup (110g) mayonnaise
• 1/2 cup (90g) grated Parmesan cheese
• 1/2 tsp Italian seasoning
• 1/4 tsp garlic powder (not salt)

Instructions

1. Preheat the oven to 400*V/200*C/ gas mark 6.
2. Butter a small rimmed baking tray.
3. Pat the chicken dry and place it onto the baking tray, leaving some space in between the pieces. Season lightly with salt and black pepper.
4. Whisk together the mayonnaise, cheese, Italian seasoning and garlic powder, until well combined.
5. Using a spatula, spread half of the mayo mixture over each chicken breast portion to coat it completely.
6. Bake in the preheated oven for 20 to 25 minutes (depending on the size of your chicken portions) until golden brown and the juices from the chicken run clear. The internal temperature should read 165*F/74*C.
7. Leave to rest for 5 minutes before serving.

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