Tuesday, September 18, 2012

Parmesan Crusted Chicken

This evening I decided to make Parmesan Crusted Chicken and Roasted Brussel Sprouts for dinner.  I modified a recipe that uses bread crumbs to top the chicken and instead I substituted "buttered almond crumbs".  It was an easy recipe to put together.  For those of you that have never tried roasted brussel sprouts...you should.  They are a completely different "veggie" when you roast them as opposed to boil or steam them.  Roasting them gives them a sort of toasty/smoky/nutty flavor that is hard to describe.  You simply cut them in half, toss with olive oil, sea salt and fresh cracked black pepper and roast in a single layer in the oven at 400 degrees for about 20 minutes, or until golden and done.  The little loose leaves that fall off and get dark are like potato chips and the best part...don't throw them out.  I took a few photos below to share as well as the super simple recipe I put together.  Enjoy!



Parmesan Crusted Chicken


2 large boneless chicken breasts (split in half lengthwise) or 4 chicken breast cutlets
1/4 cup mayonnaise (I used an olive oil based mayo)
3 rounded (heaped) tablespoons Parmesan cheese, shredded (I used Parmigiano Reggiano)
1/4 teaspoon black pepper, or to taste
Dash cayenne pepper
1/4 cup almond flour
1 tablespoon butter
Parmesan cheese, finely grated (to shake on chicken before baking)
Italian seasoning, (to sprinkle on chicken before baking)


Preheat oven to 425 degrees F.  Line a baking sheet with foil (I used non-stick) or parchment paper.  Place your chicken breasts on the pan.  In a small bowl, mix mayonnaise, shredded Parmesan cheese, black pepper and cayenne pepper until well blended.  In a small non-stick skillet, melt butter and turn heat up to medium-high, add almond flour and stir frequently until it absorbs the butter and is lightly golden brown; be careful not to burn.  The crumbs will be a little clumpy, but that's okay.  

Spread or brush mayonnaise cheese mixture on the top of each chicken breast.  Spoon the buttered almond crumbs on top.  Lightly sprinkle each chicken breast with the finely grated Parmesan cheese and Italian seasoning.  Place in oven and bake 20 minutes or until golden brown and chicken is done (juices will be clear).



Annie said...

I am sooo doing this.. have all the ingredients :) Thanks!

Tricia said...

This looks delicious! I have everything to make this without having to go to the grocery store. :) Found you via WB and going to check out more recipes now. Thanks!

Gourmet Girl Cooks said...

I hope you like it -- it is simple and good!

Tricia said...

This was fantastic! I'm adding it to our meal rotation. The chicken was moist, flavorful and had a nice crispy exterior. Even my chicken hating hubby gave it a thumbs up. Thanks for sharing the recipe!

Gourmet Girl Cooks said...

So glad you liked it Tricia! It is so easy to make too...which makes it taste even better! ;-)

Anonymous said...

This is so yummy -- even the next day -- not as crispy -- but flavorful. Thank you for sharing your recipes!
Sorry - had to choose anonymous - I found you on WB facebook -- Terry Duncan

Gourmet Girl Cooks said...

Thanks so much Terry -- glad you liked it.

Unknown said...

My 9 year old granddaughter and I made this tonight. She had fun measuring and mixing the mayo topping and spreading it on. I did the stove and oven parts. I also made Zoodles for the first time (I got a Spiralizer for my birthday). I followed your instructions for non-watery noodles and they turned out great. As a side dish, I added some S&P and granulated garlic. Served the chicken and noodles with a salad and fresh fruit. Raves all around and my granddaughter was all smiles at the compliments for helping.

Gourmet Girl Cooks said...

Hi Randy,

I think that's so sweet your had your granddaughter help with making dinner. Kids usually like eating things they helped make. So happy your Zoodles turned out nice too. Your dinner sounds great and I think it's great your granddaughter enjoyed preparing and eating such a healthy meal. :-)