Crispy Baked Chicken

This has been such a busy week for me!  I feel like the spring flew by, summer flew by, fall flew by, and now the fall/winter is flying by as well. =/  It is great to have so many plans and fun things to do (and the more mundane things, like taking my dog to the vet, which I’ll be doing after work today), but sometimes it’s also nice to just sit back and relax at home!  I got some new Scentsy products recently, and I have really enjoyed turning them on in the evenings and enjoying the lovely smells (and images).  I will post pictures soon of my new (and old!) products.

In addition to that, it is nice to stay at home and enjoy delightful dishes, like this crispy baked chicken by A Spicy Perspective.  This is seriously a wonderful recipe.  I don’t really know what else to say.  It’s crispy, it’s creamy, it’s cheesy, it’s…well…amazing.  How many positive adjectives can I use in one paragraph? 😉  It also includes minimal ingredients, many of which you already have at home (or are super cheap and quick to grab at the grocery store, if you don’t).

I paired this with leftover pretzel rolls from a party at my mom’s house.  Kind of a weird side dish, but, well, I forgot about sides until it was almost ready, and I wanted to use up some of the rolls, so it worked.  Haha.  But it would pair well with a vegetable, salad, potatoes, rice, or whatever you want!

FYI – the original recipe serves 8 people.  I altered mine to serve 2-4 instead.  Feel free to make it as-is, if you have a large family (or want a lot of leftovers), or adjust accordingly for less servings.

Crispy Baked Chicken

serves 8

-2lb chicken cutlets (about 8)
-1.5cu panko bread crumbs
-3/4cu shredded parmesan cheese
-1tbsp fresh thyme leaves (or 1tsp dried thyme)
-1/3cu light mayonnaise
-1tbsp dijon mustard
-salt and pepper

-Move an oven rack to a lower position, then preheat the oven to 400 degrees. Line a baking sheet with foil, spray liberally with cooking spray, and set aside.
-In one medium-size bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a second medium-size bowl, mix the panko, parmesan cheese and thyme.
-Dredge each cutlet in the mayo mixture and toss to coat, then press each cutlet into the panko mixture, and coat both sides. Then lay each one on the baking sheet.
-Bake for 15mins in the lower part of the oven. If the tops ohave not browned, then move the baking sheet to a higher rack and turn on the broiler for 1 minute (watch closely to make sure they don’t burn).
-Serve warm! (FYI – I don’t think I changed the oven racks, and it still worked fine – but it’d be interesting to see how it works using that method!)


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