My southern goddess was speaking, no, yelling at me yesterday afternoon. I had 2 chicken breasts in the refrigerator that I had to cook up and the only thing that came to mind was fried chicken. I can’t remember the last time I had fried chicken. It has to have been at least 6 years. Maybe because I don’t own a fryer or maybe because the thought of fast food fried chicken makes me sick to my stomach-gross! Note to family reading this right now…DO NOT get us a frying machine for Christmas. I have no desire for one and it is just asking for trouble to have one in the house.
Since ”Fried Chicken” was echoing in my head all day yesterday I knew that I had to come up with something similar but that was a healthy version. I am obsessed with Panko breadcrumbs right now. They are the perfect, crunchy texture and baking the marinated chicken coated in that goodness was going to be a perfect healthy alternative. I had red potatoes that I needed to cook as well, so I made roasted cheesy potatoes and broccoli. Rex LOVED this dinner! So much that he said “That wasn’t dinner, that was SUPPER!” “Supper” was said in a very low, manly voice. It made me laugh. We had some cheesy potatoes and broccoli left over so I made frittatasusing what was left. How smart is that?
Oven “Fried” Chicken
*Note the below measurements is for 2 chicken breasts (2 servings)
What you need:
- Chicken Breasts (pounded to make thin or cut in half)
- Italian Dressing
- 1 egg
- 1/3 cup Panko breadcrumbs
- 1/4 cup parmesan cheese
- 1 T italian seasoning
- 1/2 tsp Paprika
- 1/2 tsp garlic powder
- 1/4 tsp dried parsley
- salt and pepper to taste
In a large ziplock bag combine chicken and enough Italian dressing to coat chicken. Place in the refrigerator and let marinate for about an hour. When chicken is done, let bag rest on the counter top as you prepare the rest.
To set up your “coating station”: In a shallow bowl combing Panko breadcrumbs, parmesan cheese, Italian seasoning, paprika, garlic powder and parsley and set aside. In a small bowl lightly scramble 1 egg and set aside. On a plate add a thin layer of flour and set aside.
Remove chicken from marinade. Season with salt and pepper and then lightly coat in flour. Then dip the chicken in the egg and then coat well with breadcrumbs. Place in a glass baking dish and repeat with the rest of the chicken. Bake for about 35 minutes at 375 degrees.
Roasted Cheesy Potatoes and Broccoli
What you need:
- 6 small to medium red potatoes, chopped
- 1 medium head of broccoli, chopped
- 1/2 sweet onion, sliced
- 3 T olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. italian seasoning
- 1 to 1 1/2 cups shredded cheddar cheese
In a small roasting pan combine all ingredients (except the cheese). Toss well so everything is coated. Cover and cook at 375 degrees for 30 minutes. Remove pan and stir. Top with the shredded cheddar cheese and return to the oven for another 5 minutes. Remove and serve!