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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This is Great !!!! It is one of the best oven-fried chicken dishes I have ever run across. Prep time includes minimum chilling time in the fridge. Ingredients:
6 boneless skinless chicken breast halves, fat discarded,washed,and patted dry |
3/4 teaspoon garlic granules, divided,approximately |
1 cup yogurt cheese (see yogurt cheese - 'labanee', in arabic) or 1 pint plain nonfat yogurt, drained until reduced in volume by half or 8 ounces low-fat cream cheese |
1/4 cup chopped fresh parsley leaves |
1/4 cup chopped scallions, white and green parts or 1/4 cup chopped chives (green onions) |
2 cups fresh white breadcrumbs, preferably made with sourdough french bread with crust trimmed off (about 6 oz) |
1/4 cup freshly grated parmesan cheese |
1 teaspoon dried basil, lightly crushed to release oils |
1 teaspoon sweet paprika |
1/8 teaspoon cayenne pepper |
2 tablespoons extra virgin olive oil |
salt & freshly ground black pepper, several times |
Directions:
1. Line a cookie sheet with foil.
2. Brush with olive oil or spray generously with nonstick cooking spray or both.
3. We use both.
4. Sprinkle chicken breasts with 1/4 Tsp granulated garlic, salt, and freshly ground black pepper to taste.
5. Set aside while preparing remaining ingredients.
6. Combine yogurt cheese, parsley, scallions, 1/4 Tsp granulated garlic, and more salt and pepper to taste, and set aside.
7. Combine the breadcrumbs, Parmesan cheese, dried basil, paprika, cayenne, remaining 1/4 Tsp granulated garlic, and more salt and pepper to taste; drizzle with 1 Tbsp olive oil, and toss thoroughly with a fork; repeat with remaining oil, and tossing again.
8. In a small nonstick skillet, saute breadcrumbs until lightly browned, stirring regularly.
9. Set aside, and let cool to room temperature.
10. Divide the yogurt mixture into 6 portions, and thickly coat the bone-side of each chicken breast half with yogurt mixture, using a rubber spatula to spread evenly.
11. Press chicken breasts, cheese side down, into breadcrumbs, and pat crumbs so they adhere.
12. Place breaded chicken pieces, breaded side up, on prepared baking sheet.
13. Sprinkle chicken with any remaining breadcrumbs, and pat down again.
14. Refrigerate chicken, uncovered, for at least 30 minutes or up to 3 hours.
15. Alternately, place, uncovered in freezer for 15-20 minutes.
16. Position rack in top third of oven, and preheat oven to 350 degrees F.
17. Bake chicken until golden brown, about 35 minutes.
18. Serve hot or at room temperature.
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