“Uh, Mom? Why are you taking pictures of the chicken?” asked my son.
“I thought I’d blog how I make chicken,” I responded, “so people can see.”
“Then you’ll be doing them a favor, because then everyone will be able to make chicken as awesome as you.”
Isn’t he the sweetest boy? I should tell you about all the times he was little, and he’d walk past the kitchen and cry out, “EWW! What smells so bad in here?!” with absolute horror. So, you know, balance.
Anyway, this is my son’s favorite “mom-made” chicken dish.
Start with ordinary chicken. You can use whatever kind of chicken floats your boat – white meat, dark meat, skinless, skin on, boneless, bone-in – doesn’t matter. I have about 4 pounds all together in this photo.
Then, the tweaking. I think, many years ago, I saw a recipe from Kraft for parmesan chicken, and decided to play with it. What I love about this recipe is that it’s so versatile. There are so many different kinds of marinade sauces out there and you have so many options! So, you can have chicken on a regular basis but have a different chicken dinner every time simply by changing out the one sauce.
I confess, I don’t measure. For roughly 4 lbs of chicken I use 4 blobs of the Miracle Whip. It’s at least half a cup, I’m sure.
Then I add about a quarter bottle of the marinade sauce. Perhaps 3-4 oz.
Lastly, I dump in about a quarter cup of parmesan.
I should add, at this point, you could put in whatever herbs and spices your heart desires, if you wanted. Heck, you could skip the marinade all together and just use the Miracle Whip and the parmesan and add all kinds of different flavorings – let your imagination run! Use cayenne for a southwest flavor, or maybe some mustard and honey for a spicy sweet taste – I’ve used mustard instead of the marinade and it turns out really well, too. I like Gulden’s for that. A dijon would be cool. Ooh, even crushed pineapple for a Hawaiian flair! I hadn’t thought of that before.
Mix it up and glop it on the chicken. It will be thick, like a paste, so I just use the back of the spoon to kind of smooth it over the pieces.
As a finishing touch and to help aid browning, I sprinkle some more parmesan over everything, and when I have them on hand, I also sprinkle some sesame seeds over the whole thing too. Those don’t show up in this image.
But you can see them here! Golden brown and delicious. You could also add some chopped nuts, maybe sunflower seeds, almost any kind of herb – rosemary, parsley, lemon or orange zest.
This is great with rice, potatoes, even noodles would go really well with this. Add a nice salad or vegetable and you’ve got dinner.
This takes about 10 minutes to slap together, and I bake it at 350 for 2 hours, or 375 for 90 min, you could go 325 for 2 and a half hours, too – it will work with pretty much whatever time you need it to.
It’s easy, fast, versatile, and budget friendly for the win.
> cross posted on my regular blog, Vanessence <