This recipe (from Fine Cooking 38) met mixed reviews in our house. My husband enjoyed it, but me, not so much. I have made the recipe before and remember liking it more. The chicken is rolled in melted butter, coated with a parmesan-flour-herb mix and baked in a hot oven (425*). The topping is flavored nicely with thyme and a little cayenne. The problem is that all that good flavor is on the skin which I end up taking off. Chicken skin has to be crackly crispy dry for me to like it. This chicken skin still retained a little flabbiness so I couldn't eat it. The kids ate it without the skin as well. I think I might try to modify it with bone-in skinless breasts perhaps using the pre-toasted breadcrumb method from a recent Fine Cooking issue.
1 comment:
I don't care for chicken skin. We love this recipe: parmesan chicken. I cut the breasts into strips because I'm bad and I like a higher crust to meat ratio :)
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