Nancy’s Garlic Parmesan Crusted Chicken with Fingerling Potatoes

Recipes in this Post Nancu's Garlic Parmesan Crusted Chicken with Fingerling Potatoes

I have a wonderful friend, Nancy, who makes the best chicken, Garlic Parmesan Crusted Chicken. Nancy was a Pan Am stewardess, so you know that chicken had to be good. Now, Nancy is a member of Kiwanis. As part of her volunteer work with Kiwanis, she invited my son to help her be Guest Chef at Ascencia. My son was too interested in playing with the other children who had also been invited to help her. I don’t think the kids did much helping, they just did a lot of playing.

She made this moist, crusty chicken that everyone loved. I got to be on the clean up team, but I’m not a forensic chef, so I didn’t know quite how she made it. None of those children made any notes on how she prepared that chicken, either.

Nancy;'s recipe for Garlic Parmesan Crusted Chicken

Nancy’s Recipe for Garlic Parmesan Crusted Chicken

Well, I saw Nancy a few days ago, and she wrote the recipe down for me. I asked her if it had bread crumbs, and she said no. Well, I decided to change the recipe, just a bit and add Panko bread crumbs. I like Panko bread crumbs because they stay nice and crisp, and they have very little flavor of their own.

My local corner store had some lovely fingerling potatoes at the counter when I was checking out a few days ago, and I picked some up. Potatoes go very well chicken, and these little ones will be done at the same time the chicken will be done. Tonight, when I was washing them, I noticed one of them had grown a few eyes. I put it back in the bag and put it in the dry goods drawer. It will be going out and living in the Apartment Vegetable Garden when its roots get a little longer.

Recipe: Nancy’s Garlic Parmesan Crusted Chicken

Mis En Place for Garlic Parmesan Crusted Chicken

Ingredients

  • 6 Boneless, skinless chicken thighs
  • 1 stick butter, melted
  • 3 large garlic cloves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Panko bread crumbs

Instructions

  1. Preheat the oven to 350.
  2. Have ready a foil lined pan. This gets pretty sticky, and using foil will speed clean up.
  3. Chop the garlic as small as possible. An electric chopper or small food processor will do the trick nicely.
  4. Put the melted butter into a bowl, and add the garlic.
  5. Have ready a large shallow bowl, or use a Quiche pan. Put the cheese and bread crumbs into the bowl.
  6. Have ready a cake rack over a plate or paper towels.
  7. Dip a chicken thigh in the butter mixture, making sure to get some of the garlic on the thigh.
  8. Put the thigh into the bread mixture, and coat it on both sides.
  9. Place it on the rack.
  10. Do this with the remaining pieces of chicken and let them sit on the rack for about 5 minutes.
  11. Do not throw away the remaining butter or crumbs.
  12. Put the thighs in the foil lined pan, brush with the remaining butter, and pat the remaining crumbs on top.Garlic Parmesan Crusted Chicken
  13. Bake the chicken in the oven for about 25 minutes, or until it reaches 160 degrees on an instant read thermometer.
  14. Remove from the oven and immediately plate up to prevent sticking.

Variations

You can omit the bread crumbs, but you will have to increase the cheese. If you do not want that much butter, you can substitute an equal amount of olive oil.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 45 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

The fingerling potatoes are the right size to finish cooking at the same time the chicken is ready.

Fingerling Potatoes

Fingerling Potatoes

Recipe: Fingerling Potatoes

Ingredients

  • 8 fingerling potatoes, scrubbed
  • Olive oil
  • Himalayan Pink Salt
  • Freshly Cracked Pepper

Instructions

  1. Preheat the oven to 350. Have ready a sheet pan or cookie sheet.
  2. Put the potatoes in the pan. Use a pastry brush to lightly brush olive oil on the potatoes.
  3. Sprinkle with salt and pepper.
  4. Bake for 25 minutes or until the potatoes are soft.

Variations

You could sprinkle on your choice of herb before cooking.

Preparation time: 1 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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