Monday, June 25, 2012

Sydney's Mayonnaise Crusted Italian Parmesan Chicken

6  boneless/skinless chicken breasts (I prefer to use thin cut ones, or butterfly regular ones.)
1/2 cup flour (to dredge the chicken breasts in first)

{Part 1 - Mayonnaise/Greek Yogurt}
1 cup plain greek yogurt, mayonnaise, or half cup of each
1/4 cup whole milk or cream
1/2 cup Hidden Valley Buttermilk Ranch Dressing Mix
2 teaspoons onion powder
1 teaspoon paprika
1/4 teaspoon black pepper

{Part 2 - Breading}
2 cups Panko bread crumbs (plain is what I use - but you can use the seasoned ones, too)
1/2 cup flour
1 cup shredded parmesan cheese {or about 1/2 cup of the grated/powdered kind}
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon tarragon
1 tablespoon parsley
1 tablespoons italian seasoning
1 teaspoon onion powder
1 teaspoon (or more/less) garlic salt
1/4 teaspoon black pepper
3 teaspoons powdered chicken bouillon {if you only have liquid/gel bouillon, stir this into the mayonnaise/greek yogurt instead}

Combine all of the ingredients for Part 1 - “Mayonnaise/Greek Yogurt”  in a wide, open container with a lid. (Tupperware bowl that is deep, yet has enough space to put 2 - 3 chicken breasts in it and is able to be shaken.)

Combine ingredients for Part 2 - “Breading”  in a pie plate or similar dish. 

Dip each piece of chicken in the 1/2 cup of plain flour and set aside.

Using a fork, place each flour-covered piece of chicken into the greek yogurt/mayonnaise mixture, 2 or 3 at a time (2 was perfect for the container I used) snap on the lid, and shake, vigorously, making sure each bit of the chicken is covered. Using the fork, drop them gently into the breading mixture. Gently coat each and every inch and crevice of the chicken. Lift it out of the breading, and place it on a greased/spray-coated cookie sheet. Continue with all the pieces of chicken until finished.

Bake at 375 for about 40 minutes. Check on it occasionally. Do NOT turn/flip the chicken.

To make the gravy, you'll need:
1/2 stick butter
1/2 cup flour
2 1/2 cups chicken broth
1 tablespoon minced garlic
1 teaspoon tarragon
1/2 teaspoon onion
1/4 cup fresh parsley, finely chopped
ground pepper

Whisk together butter and flour in a warm/medium heated pan to make a roux. Cook to a moist/wet sand stage. Lightly browned. Slowly, whisk in chicken stock, minced garlic, onion, parsley, black pepper, and some salt to taste, once simmering/almost boiling, turn way down and you can somewhat take a break from the whisking. If it’s too thick, you can add a splash of chicken broth, milk, cream, half and half, or evaporated milk to thin it out without losing your taste.

The mashed potatoes are of course easy as pie, so I am not going to tell you step-by-step how to make them. (We use 3/4 cup heavy whipping cream, garlic salt, pepper, and about a half stick of butter...) :)

Fresh green beans and a homemade loaf of garlic bread, a french baguette, or your favorite bread make this a complete, and oh-so-delicious meal and it's pretty simple. Enjoy!

0 people who like this:

Post a Comment