Friday, March 02, 2007
Not So Crunchy Parmesan Chicken
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.