Friday, February 28, 2014

Totally Baked

It's not revolutionary. It's just chicken.

I love how Ina Garten will say at least once per season that she has to mix up Jeffrey's every Friday night roast chicken with something new.

I'm not sure in seven years she has actually made her husband roast chicken. It's always something new.

So I had two boneless, skinless chicken breasts and trying to figure out anything different to do with them - that didn't require me going to the store and buying a panoply of new spices or ingredients. It's cold here - I don't want to go out if I don't have to. I had to make due with what what is Blobby Hubbard's cupboard.

Like I said - this is nothing radical, but a little change-up.

The prep is actually quite easy and you can complete your clean-up of most everything before the chicken finishes baking.

2 chicken breasts
1/4 cup of bread crumbs (mine were plain)
1/4 cup of grated Parmesan cheese
1/4 t of garlic powder / salt
1/4 t of onion powder
black pepper - a few grinds (I didn't measure - sue me!)
2 cloves of crushed garlic
1/4 cup of olive oil
1/2 t of butter

Pre-heat oven to 425.

In one bowl, combine the bread crumbs, cheese, garlic powder, onion powder and pepper.

I did take a picture of this, but somehow it did not come out.  My career as a food photog is in jeopardy.


In a small pan, heat the olive oil and crushed garlic. Give it a few minutes for the garlic to infuse into the oil.  Turn off heat.

Pat dry chicken breasts - I did not season them because of the Parm cheese being saltier and the garlic oil and garlic / onion salt mixture.

Dip chicken breasts into the garlic oil. (My oil was still piping hot and started to cook the chicken immediately - not a bad thing, but not needed.)

Then transfer breasts into the bread crumb / cheese mixture and coat.  (forgot to take a picture.)

Place chicken into shallow pan (again, no pic). Then, I cut up a pat of butter and placed it around both of the chicken breasts and place pan into 425 degree oven. Cook for 30-35 minutes.


The chicken was super moist and flavourful, but nothing overpowering.  It was easy to prepare (except for a dog who kept getting in the way) and easy clean-up.  I'd definitely do again.



Song by:  Mark Cohen

3 comments:

Geoffredo K said...

The is NOTHING green on that plate...

GregM said...

Very simple and sounds good. Will have to try this.

PS - Glad to see the organic, free range chicken instead of the Tyson package.

Ur-spo said...

I agree with Greg: it sound nice in a basic way.