I first made this recipe months ago, back in the summertime. I had a nice photo all lined up, pressed the button to take the picture and my camera battery died. I was very disappointed – especially when I tasted how fantastic it was! This is a recipe that REALLY needed to be shared. I have made it many, many times since then but for one reason or another never remembered to blog about it. Last week I decided it was finally time, it was unfair of me to deprive you for so long. This is an absolutely awesome dinner, and even more awesome when you realize how simple it is to make.
Technically this is “lighter chicken Parmesan” because you do not fry the chicken at all before baking, as with the traditional version. However, I vastly prefer this to my old classic recipe. I will not be making that again. The panko breadcrumbs provide just the right amount of crispness, the chicken is perfectly cooked through, and the coating has fantastic flavor. The only thing that makes it better is some chopped fresh basil on top, but sadly my herb garden is out of commission for the winter and our store didn’t have fresh basil when I was shopping (gasp!) Served over a bed of angel hair and with a side Caesar salad, it is one of my favorite meals.
Recipe Rewind: tried and true favorites I’ve made recently
Honey Yeast Rolls