Nancy's Garlic Parmesan Crusted Chicken with Fingerling Potatoes
This is just the simplest, best-tasting chicken. A former Pan Am stewardess gave me the recipe - you know it's got to be good!
Calories per serving: 297kcal
Ingredients
- 6 (6) Chicken breast, boneless and skinless
- 4 ounces (113.4 g) unsalted butter, 1 stick melted
- 3 cloves (3 cloves) Garlic, Large
- ¼ cup (25 g) Parmesan, grated
- ¼ cup (15 g) Panko bread crumbs
~~ -- Potatoes -- ~~
- 8 (8) fingerling potatoes, scrubbed
- 1 tablespoon (0.99 tablespoon) *Olive oil
- ½ teaspoon (0.49 teaspoon) Salt, Kosher or Sea Salt preferred
- ½ teaspoon (0.49 teaspoon) Black pepper, freshly cracked
Instructions
- Mise en place
- Preheat the oven to 350 °F (177 °C)
- Chop the garlic as small as possible. An electric chopper or small food processor will do the trick nicely.
- Put the melted butter and garlic in one of the breading trays.
- Put the cheese and bread crumbs in another breading tray.
- Put a cake rack over a plate or paper towels.
- Dip a chicken breast in the butter mixture and add some garlic to the breast.
- Put the breast into the bread mixture and coat it on both sides.
- Place it on the rack.
- Do this with the remaining chicken pieces and let them sit on the rack for about 5 minutes.
- Do not throw away the remaining butter or crumbs.
- Put the chicken in the pan, brush with the remaining butter, and pat the remaining crumbs on top.
- Put the potatoes in a bowl. Toss them with the oil, salt, and pepper, then put them in the same pan as the chicken/
- Bake the chicken in the oven for about 25 minutes, or until it reaches 160 °F (71 °C) degrees, on an instant-read thermometer.
- Remove from the oven and immediately plate up to prevent sticking.
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