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Monday, November 11, 2013

Parmesan and herb crusted chicken

The kids want me to do this with colby jack cheese next time :p  I rather like the parmesan so I may have to do two kinds so we all get what we want.  

We took some grated Parmesan and mixed it up with some dried basil, oregano, marjoram, thyme, and rosemary.  I sliced boneless skinless chicken breast into tenders and we rolled it around in the cheese and herbs and baked in the oven at 350 for about half an hour.  S is VERY excited about this because it is so simple and easy that he can do it by himself :)  We took whatever cheese and herbs was left in our bowl and pressed it into the tops of the chicken for a little extra "crust"
When it came out of the oven, all the juices and cheese made what S calls a "cheese gravy" in the pan and he declared that to be the best part:

We plated some up and took another picture because S declared the "gravy" picture doesn't show how there are also crispy edges and those were the second best part:

I think the very best part of S's love for Masterchef is that he has gotten much less picky when it comes to trying new things.  This recipe is so simple--just cheese and herbs--but a year ago he would have refused to try it.  Now, he helps to make it, eats all of it, and devotes attention to the ways we can make it better next time.