|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.
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
a sprinkle of panko, optional
other things you will need:
a baking tray, greased or parchement papered
- Preheat your oven to 425
- Cover your chicken breast with mayo. It looks gross. Good.
- Sprinkle with herbs, garlic powder, minced garlic, lemon zest and panko.
- 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.
- Sprinkle with lots of black pepper.
- When I said 5 minute chicken, I lied. It is 5 minutes prep and about 22 minutes of cooking. Sad blog reader :( :( :(
- 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.
- 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.
- Serve with corn on the cob, mushroom risotto, or eat it with your bare hands. Whatever. Enjoy.