Breaded Baked Chicken
The bread crumb topping makes a simple baked chicken simply fabulous. The bread crumbs are full of buttery goodness (making them not the healthiest of things). A little garlic, some salt and pepper give them a bit of spiciness. Locatelli romano gives the chicken a slight Italian twist. This recipe is inspired by Jean Anderson's "The New Doubleday Cookbook." Originally served as part of: Breaded Baked Chicken.
Ingredients
- 20 ounces 2 split breasts with the ribs chicken
- 3 tablespoons butter
- 2 cloves garlic
- 3/4 cup fresh bread crumbs (frozen defrosted)
- 3 tablespoons Pecorino romano cheese (Locatelli) (grated)
- salt & pepper
- 1 tablespoon Italian flat-leaf parsley (chopped)
Instructions
We pre-heat the oven to 350 degrees.
We start preparing by mincing the garlic and adding it to a bowl with the butter. We put the bowl into the microwave and cook for about 30 seconds to melt the butter and infuse it with garlic flavor.
In another bowl we place the fresh bread crumbs, Locatelli cheese, a little salt (the cheese is salty so we go light) and some freshly ground black pepper. We add the parsley, mix, and taste for seasoning.
We butter a piece of aluminum foil and place it on a cookie sheet. We line up the bowl with the melted butter, the bowl with the crumb mixture, and then the cookie sheet.
We rinse the chicken breasts and remove the skin with scissors. We pat dry with paper towels and place the chicken one at a time into the butter and then the crumbs. We put the chicken breasts onto the foil-lined cookie sheet. We pour the remaining butter onto the remaining crumbs and stir with our hands. We heap these buttered crumbs onto the already coated chicken to fill in any gaps.
We cook in the oven for 50 minutes. We want the chicken to be cooked through and have an internal temperature of 170 degrees. We remove them from the oven, let rest for 5 minutes on a clean plate, and then enjoy!
Ingredients
- 3 tbsp butter
- 2 cloves garlic (minced)
- ¾ cup fresh bread crumbs
- 3 tbsp Pecorino Romano (Locatelli) (grated)
- salt and pepper
- 1 tbsp Italian parsley (chopped)
- 20 oz split chicken breasts (2, bone-in)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 350°F. Microwave the butter and garlic in a bowl about 30 seconds to melt and flavor the butter.
Kid job
Mix the crumbs, Romano, a little salt (the cheese is salty), pepper and parsley in another bowl. Taste. Butter a sheet of foil on a cookie sheet and line up the butter bowl, crumb bowl and sheet.
Grown-up
Rinse the chicken, snip off the skin with scissors, and pat dry. Dip each piece in the butter, then the crumbs, and set it on the sheet. Stir the rest of the butter into the leftover crumbs with your hands and pile them on to fill any gaps. Wash up.
Grown-up
Bake 50 minutes, until cooked through to 170°F. Rest on a clean plate 5 minutes.