Sunday, April 12, 2009

Parmesan Crusted Chicken and Roasted Veggies

Back at the beginning of March we made Parmesan Crusted Chicken and Roasted Veggies for a weekend dinner. Both of these were a hit. We have had each one of them almost on a weekly basis since. In fact 2 of my readers might be seeing one of these dishes awfully soon.

Asiago-Parmesan Encrusted Crusted Chicken
Recipe Adapted from
Stephanie Cooks

1/3 cup freshly shaved Parmesan cheese
1/3 cup freshly shaved Asiago cheese
1/3 cup of Panko bread crumbs
1 egg
3 boneless skinless chicken breasts
crushed black pepper
1/8 teaspoon of garlic powder

1. Preheat oven to 415 and spray a small baking dish with cooking spray.

2. In a small bowl, combine panko, Asiago cheese, Parmesan cheese, and seasonings. In a separate bowl, whisk the egg.

3. Dip a chicken breast in the egg then dredge through the breading mixture.

4. Place gently in the baking dish. When all pieces are done, press additional breading into chicken to make sure it is covered.

5. Bake at 415 for 25 minutes (or until chicken is done).

Roasted Veggies
Recipe Adapted from
Lauren's Kitchen

Cooking spray
Red Potatoes
Baby Carrots
1/4 cup vegetable oil
Italian seasoning

1. Preheat oven to 500 and spray a small baking dish with cooking spray.

2. Pat dry all vegetables to ensure crispiness. Put all ingredients in a ziploc bag and toss around to coat.

3. Spread the potatoes in a single layer on a pan. Bake for 30 mins

*You can basically use this recipe to make whatever roasted vegetables you would like.

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