Baked Crisp Parmesan-Romano Chicken
Patricia
.
ingredients
- 1/4 cup extra virgin olive oil plus more for baking sheet
- 1/4 cup plus 1 tbsp red-wine vinegar
- 1/2 tsp coarse salt
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 clove garlic, minced
- 6-8 pieces of chicken combination or just breasts
- 1 cup fresh breadcrumbs
- 1/4 c freshly grated Parmesan cheese
- 1/4 c freshly grated pecorino Romano cheese
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1/4 tsp freshly ground pepper
directions
- 1
1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and garlic in a 9x13 baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
- 2
2. Preheat oven to 400.
- 3
3. Stir together breadcrumbs, cheeses, parsley, and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper or foil. Oil lining.
- 4
4. Dredge each chicken peice in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
- 5
5. BAke chicken until breadcrumbs are golden and chicken is cooked through, 45-50 minutes. Using a spatula, loosen chicken from sheet before serving.
notes
I use organic chicken and Panko breadcrumbs
Source: PJB
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