{"id":90307,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/parmesan-chicken\/"},"modified":"2024-10-01T14:46:16","modified_gmt":"2024-10-01T19:46:16","slug":"parmesan-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-chicken\/","title":{"rendered":"Parmesan-Crusted Chicken"},"content":{"rendered":"

This parmesan-crusted chicken recipe uses classic cooking techniques to make juicy browned chicken breasts. The chicken is first dipped into a garlicky butter sauce, then it’s dredged in a Parmesan-bread crumb mixture. It’s delicately baked until just done, and then all this baked Parmesan-crusted chicken needs is a side of vegetables and some hungry people around the table to enjoy it.<\/p>\n

As a trained chef, learning to dredge was one of those pivotal moments when a cooking technique really stuck with me. It was a simple tool I’d be able to use for the rest of my life, and I could easily apply it to countless recipes.<\/p>\n

Dredging is a food preparation method in which you coat your ingredient (often meat, but not always) with a dry mixture before cooking it. You’ll usually dip the main ingredient in a wet mixture before the dry mixture. Then, during cooking, that dry coating turns into a seasoned, browned, crispy outer shell that helps trap juices and moisture inside.<\/p>\n

You’ll employ dredging in breaded chicken recipes, in dishes like fried chicken<\/a> and southern fried pork chops<\/a>, or for more delicate foods like fried catfish<\/a> and crispy baked tofu<\/a>. Once you get the process down in this recipe, you’ll start finding all sorts of foods to dredge!<\/p>\n

Ingredients for Parmesan-Crusted Chicken<\/h2>\n

\"ParmesanTASTE OF HOME<\/span><\/span><\/p>\n