If you’re familiar with this blog, you may have already started to notice a pattern between my and my mom’s dishes. She’s more of the chef, making good use of her trusty cast-iron skillet—and I’m more of the baker, (perhaps a little too) obsessed with chai spice. Part of the reason I gravitate toward baking is that I’ve never been good at cooking any cut of meat in a skillet – nearly every protein comes out either under or overdone. So, to avoid torturing the family with my disasters every other night, I’ve begun growing a collection of baked dinner recipes. This one, for Baked Parmesan Chicken, is my (meltier) counterpart to my mom’s (crispier) Parmesan-Crusted Chicken. — H. Weal
1 pound boneless chicken thighs
4 ounces grated fresh parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 ounce fresh parsley
quarter (9-inch x 13-inch) sheet pan
breading trays (or shallow bowls)
whisk, or fork
1. Set oven to 425 degrees. Line pan with foil. Place cheese in a tray and set aside. Crack egg into separate tray, then add pepper and garlic. Whisk mixture, to beat egg and blend spices.
2. Dredge each piece of chicken in seasoned egg, drip off excess, then transfer to cheese.
3. Press both sides of each chicken piece firmly into cheese, shake off excess, then transfer to lined pan.
4. Bake chicken until internal temperature reaches 165 degrees – about 25 minutes. Meanwhile, mince parsley.
5. Sprinkle minced parsley over chicken.
NOTES & TIPS
• No need to break out your measuring spoons, if you’re good at seasoning by eye.