Barefoot Bloggers: Parmesan Chicken

This week’s Barefoot Bloggers recipe was Parmesan Chicken. It was a very tasty dish. Alex especially enjoyed it. The only thing I changed was the cooking method. I planned on making a risotto as a side dish and there was no way I could oversee the Parmesan Chicken cooking in the skillet while simultaneously stirring the risotto. So I just baked the chicken in 375 degree oven for about 35 minutes. Unfortunately some of the breading peeled off of the chicken but it was still really good. Thanks to Megan of My Baking Adventures for picking the recipe. To check out other Barefoot Blogger’s results go here.

Parmesan Chicken
Source: Barefoot Contessa Family Style

4 to 6 boneless, skinless chicken breasts
1 c all-purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra-large eggs
1 tbsp water
1-1/4 c seasoned dry bread crumbs
1/2 c freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

6 Responses to “Barefoot Bloggers: Parmesan Chicken”

  1. Lisa T. Says:

    It looks wonderful and risotto sounds like a perfect side dish for this delicious recipe.

  2. Liliana Says:

    Your Parmesan Chicken looks delicious. Great idea to bake it! Nice pairing with the risotto.

  3. Lemon-Basil Risotto with Tomato Topping « The Spicy Skillet Says:

    […] The Spicy Skillet Ashley’s Experiences in the Kitchen « Barefoot Bloggers: Parmesan Chicken […]

  4. Megan Says:

    I’ve tried baking it too, but as you said, some of the coating comes off! No matter, it’s still delicious!! Glad you enjoyed it!

  5. Melissa Says:

    Looks great! The risotto looks delicious as well.

  6. Janna from Honeyed Hashette Says:

    I am doing Barefoot Bloggers too and just wanted to stop by and say hi. Glad I did. That risotto looks awesome! I love risotto. Like big puffy beating heart love risotto. YUM!

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