opinion on chicken breasts recipe
Planning on making this tomorrow, and I need a little advice.
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
I will use 8 chicken breast halves to have enough for leftovers a night during the week - so I guess I woud double everything (4 tsl crushed garlic, 1/2 c olive oil, 1/2 c bread crumbs, 1/2 cup cheese)?
Would I use extra virgin olive oil?
On the recipe site, reading the reviews, some people said the chicken got a little dry, (most) others said it was fine. Should I marinate the chicken in the olive oil and garlic for a while before dipping into the crumb/cheese mixture? If so, would it be in a zip lock bag in the fridge, or in a covered bowl/dish?
Someone suggested substituting Romano cheese for the Pamr. for a more distinct flavor.
I will use Italian seasoned bread crumbs, should i add anything else to the crumb/cheese mix (some suggested garlic or onion powder, salt, pepper, etc).
i'd marinate for ½ hour in a zip lock with some extra virgin olive oil, sliced garlic and a little thyme….. maybe a touch of balsamic…… (a very slight TOUCH).
then i'd bring to room temp and do my coating, adding some panko bread crumbs to the recipe. if you are able, it would be much better to make your own dried bread crumbs, too.
i like romano (sheep's milk), but perhaps the relatively milder (cow's milk) parmesan would be better for the chicken.
i think the temp/time combo is too hot/too long. but it really depends on your chicken breast thickness. check some cooking charts to see what time is suggested for the thickness of the chicken breasts you are cooking.
this hellman's recipe cooks 1 ¼ pounds in 20 minutes. http://www.hellmanns.us/promotions/chickenchallenge/recipe-parmesan-crusted-chicken.aspx and in that case, the chicken is "protected" by the hellman;s coating on top. my worry with your recipe is that it will dry out.
this recipe has great reviews, a longer cooking time at a lower heat, and more flavor components. http://allrecipes.com/Recipe/Baked-Pa... i'd take some ideas from it., or use it altogether.
Yes, I'd use extra virgin (but then I always use extra virgin)
No, I wouldnt marinate the chicken - there seems to be enough flavours going on there already.
Yes, you could substitute Pecorino for the Parmesan. Tastes different, of course, but will be suitably similar.
I don't know what Italian seasoned breadcrumbs might be, but I would add some pepper (but then I always want to add some pepper). Certainly shouldnt need any salt as the cheese will take care of that.
FWIW, your oven temperature seems high to me (which might account for why soem folk have found it dry). 180C is my standard roasting/baking temperature. You might want to check if they're cooked at 25 minutes.
<"Would I use extra virgin olive oil?">
YES! I use EVOO for everything. So much flavor there.
<"Should I marinate the chicken in the olive oil and garlic for a while before dipping into the crumb/cheese mixture?">
I wouldn't. You really don't want the chicken absorbing oil.
<"If so, would it be in a zip lock bag in the fridge, or in a covered bowl/dish?">
When I marinate anything either method of storing is OK. I just depends on how much and how wet the marinade is. In any case, Always cover the bowl or zip up the bag, having taken as much air out of the bag as possible. Then store in the fridge the approprite amount of time.
<"should i add anything else to the crumb/cheese mix (some suggested garlic or onion powder, salt, pepper, etc).">
I would add freshly ground black pepper, also a bit of finely chopped flat leaf parsley, or a scant teaspoon of fresh thyme leaves. Finely minced fresh garlic is a good thing...powder not so much.