Parsley Parmesan Chicken (Oamc)

Submitted by Chef Buggsy Mate

"Having this chicken in the freezer precooked makes a nice dinner when time is short but you still want a nice sit down dinner. Recipe is for three meals. Time to make does not include marinading."

 

• Ready In: 1hr 40mins
• Ingredients: 8
• Yields: 3 meals
• Serves: 4-6

ingredients

• 3⁄4 cup Italian salad dressing
• 8 -9 lbs chicken parts
• 1 1⁄2 cups parmesan cheese, grated
• 1 cup dry breadcrumbs
• 1⁄3 cup parsley flakes
• 1 1⁄2 teaspoons paprika
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon pepper

directions

1. ASSEMBLY DIRECTIONS:.
2. Pour salad dressing in a large bowl.
3. Add the chicken parts to the dressing, coating well.
4. Cover and chill about 4 hours, or overnight.
5. Turn the chicken in the dressing occasionally.
6. Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet. Spoon excess dressing over the chicken.
7. Bake at 350 degree oven for one hour, or until thickest piece is done.
8. FREEZING AND COOKING DIRECTIONS:.
9. Remove from oven and cool.
10. Put baked chicken pieces into a freezer bag.
11. Lable and freeze.
12. TO SERVE:.
13. Place chicken on a heavy foil lined cookie sheet. Warm in a 400 degree oven for 10 minutes or until warmed through.

Reviews

[Jubes]

Tasty and easy to prepare- I used chicken breast pieces (no bone or skin) cut into 4 and enough to make one meal. I really wish now that I had cooked more chicken for another night. This is a great OAMC recipe and much cheaper than buying the frozen prepared chicken portions from the supermarket. Photo also to be posted. Reviewed for January Recipe Swap in the Aus/NZ forum. Photo also to be posted

 

[Theresa A.]

In the oven now. I haven't tasted it yet but I know it will be good and it was oh so easy to prepare. I didn't have as much chicken so I didn't use all of the coating. I'll refrigerate the unused, didn't touch the chicken, coating for 1 week just in case there is something else I can use it for.

 

[DebnTodd]

We made this. We used large boneless chicken breasts, halved. They were done in 30 minutes. We found it a tad salty for our taste, but that could be due to the 'zesty' Italian dressing. Next time, will try using a rack for cooking.

 

[Chef on the coast]

The flavor of this chicken was perfect! One of my pickiest eaters really, really liked it! DH thought it was very yummy as well. I used boneless skinless chicken thighs and that worked really well. This made great leftovers for DH to take to work the next day. Thanks for a tasty recipe! Made for the October 2010 Aussie/NZ recipe swap.

 

[Jen T]

Very quick to make and delicious. I used chicken tenderloins and some chicken schnitzel that I had on hand. We had the schnitzel tonight and I froze the tenderloins. These took about 20mins to cook. I think that you could also experiment with other herbs in place of the parsley. I served with a tossed salad and microwaved potatoes for a fast meal. A "keeper' for us :)