As the sun starts shining (cross your fingers) and my days get busier (hello, graduation!), I find that I have less time and less desire to while away hours in the kitchen making elaborate meals. But I still need to eat, so I’ve been turning more and more to the easiest, fastest meals I know. One of these is this parmesan chicken, which always amazes me with its deliciousness and just how fast it is. Four essential ingredients and no measuring plus twenty minutes in the oven equals chicken that’s nothing less than delicious. Let’s put it this way: if I had to make dinner for Ron Thom, and only had an hour to do it, this is what I would make.
Parmesan Chicken:
1 chicken breast per person
Mayonnaise, enough to coat chicken breasts
Bread crumbs
Grated parmesan cheese
Combine equal parts bread crumbs and parmesan in a shallow bowl. Coat each chicken breast in mayonnaise by tossing together in a large bowl, or by dipping the chicken in a bowl of mayonnaise. Dredge each coated piece in the crumbs so that all sides are entirely covered, then place on a baking sheet or in a baking dish. Bake at 450º until golden brown and cooked through, about 15-20 minutes.
This chicken makes a great, simple meal when served with rice and roasted veggies. I love that the mayonnaise helps the chicken stay moist and tender, while the toasted crumbs and parmesan coating is crispy and flavorful. The last time I made it, I served it with roasted beets, brussel sprouts and white rice with minced cilantro, plus a lemon wedge on the side to squeeze over everything.
For the bread crumbs, I usually just use the already crumbled bread crumbs that can be found in the spice or baking section of the grocery store, because they’re cheap and easy. More ambitious cooks can make their own by grinding a few slices of bread in a food processor. The same goes for the parmesan cheese: I find that the already grated parmesan in a tub is plenty delicious, and hassle-free, but I’m sure that better parmesan cheese will add richness and subtlety—or at least prestige—to the recipe.
This is a very basic recipe that leaves a lot of room for personalization. For variation, you can play with substitutes for the mayonnaise. Mayonnaise is egg-based, with lemon, oil and vinegar added, so essentially any combination of these ingredients, such as lemon and egg, or oil and white wine vinegar will work well. Pesto is a flavorful and somewhat healthier twist. You can also add herbs or spices to the crumbs and cheese mixture. Dried sage or rosemary would work well, as well as lemon pepper, or coriander or fennel for a more exotic twist.
Another thing I’ve occasionally done is use chicken “tenders” or smaller strips of breast meat instead of whole breasts. The result is homemade chicken fingers, and they’re way more delicious than you’ll find at any restaurant with a clown spokesman.
Have fun “dredging” your chicken, and enjoy those extra minutes of sunshine!