bits and pieces

Tuesday, June 19, 2012

Crispy Garlic Parmesan Chicken

Crispy baked garlic chicken.
Excellent when served with creamy mushroom
risotto (hint hint)!

I love cooking. I also love my boyfriend. However, sometimes I get really irritated cooking two meals for dinner instead of one. This is my own fault for a) being a push over, b) being a vegetarian-pescatarian thing, b) being a vegetarian-pescatarian thing who doesn't force her eating habits onto her loved ones. Now this is still only the minor-est of problems as I only get like this when I've had a terrible terrible week of life. So last week when I was having a terrible life week (oh life is hard, boo hoo, first world angst ftw) - I didn't want to cook two meals (see: first world angst, my life of constant sorrow, mushroom risotto). 
I had an odd flashback to having an aunt cook for me as a child - I have no idea what she was actually cooking but she covered chicken breasts with mayonnaise and plastic cheese. I remember being horrified even as an 11 year old. I can't remember if I ate it, but something tells me no way (see: life long first world angst). SO - during my last week of personal gulag, I needed to cook something fast and dirty that would allow me to still whine about the gulag of life but also cook food maintaining my status as household Supreme Leader. I subsequently set out to make quick and dirty garlic parmesan chicken - inspired by my childhood trauma (see: overactive imagination, perceived slights, early onset food snobbery). This is my spite and exhaustion in one tasty crispy dish. I present to you: 5 minute fancy chicken. 

ingredients: 
1 chicken breast (if you're a sad sack, dining alone)
1 tbsp mayo
1 clove of garlic, minced
1/2 tsp rosemary
pinch of thyme
big pinch of garlic powder
2-3 tbsp parmesan
a few zest-y bits of lemon
black pepper
a sprinkle of panko, optional

other things you will need: 
a baking tray, greased or parchement papered
a knife
zesting things

  1. Preheat your oven to 425
  2. Cover your chicken breast with mayo. It looks gross. Good. 
  3. Sprinkle with herbs, garlic powder, minced garlic, lemon zest and panko. 
  4. Top with cheese. When you think you've added too much cheese, add a bit more. Honestly. Add more cheese than you think is really all together appropriate. 
  5. Sprinkle with lots of black pepper. 
  6. When I said 5 minute chicken, I lied. It is 5 minutes prep and about 22 minutes of cooking. Sad blog reader :( :( :(
  7. Cook for 20 minutes and check. If the juices run clear - you're good to go. If not, return to then oven for an additional 5 minutes or so. It should be crispy and browny. 
  8. Sprinkle with a tiny pinch of salt. I know. Salt? Yes. A major difference in restaurant food and home food is the amount of salt people cook with. I know it's not THE healthiest thing in the world, but you're already thinking about making mayonnaise and cheese covered chicken. The salt is the least of your problems. 
  9. Serve with corn on the cob, mushroom risotto, or eat it with your bare hands. Whatever. Enjoy. 

1 comment:

  1. Trying it out!! Love your, blog keep it up!

    ReplyDelete