Wednesday, April 28, 2010

Garlic Parmesan Chicken

Chicken so Juicy, You may Never go out to eat again!
Garlic Parmesan Chicken:
Garlic Parmesan Sauce:
4 tbsp Butter (1/2 stick)
1 tbsp minced Fresh Parsley
2/3 cup Grated Parmesan (or Romano)
1 tsp garlic Powder (or 2 minced cloves)

Boneless Wings
First you need to decide if you want breaded chicken, baked chicken, grilled chicken, or skillet chicken.
Breaded Boneless Bites: Cut 1 lb boneless breasts into bite sized pieces. Pat dry, the shake with 1 cup flour, a pinch of salt and pepper, and fry until crisp. Toss into the Garlic Parmesan Sauce (adding 1 tbsp olive oil) and Viola! Great bites that will leave you satisfied!

Baked GP Chicken:
What You Need:
1.5 lbs Legs, Leg Quarters, Breasts, or Boneless Breasts
Above Garlic Parmesan Sauce
1/4 cup Chicken Stock

In a small bowl, whisk together the melted butter, garlic, fresh parsley, and cheese. Sprinkle the chicken with salt and pepper, and place the chicken in a baking dish filled with the 1/4 cup chicken stock. Pat the parmesan mixture to cover the chicken (See picture). The mixture is thick, but when it begins to melt is is going to incase the chicken. Bake for 40 minutes. If the cheese is not brown, broil for an addition 3 minutes, or until bran and bubbling.

I love serving this over a bed of lettuce in a parmesan cheese bowl! You just melt the cheese on a baking sheet, then place the hot, melted round of parmesan (or Romano) in a bowl, press, and let cool. It will hold its shape and tastes awesome!

This sauce is fabulous with veggies as well as tofu for all those vegetarians out there!




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