Finally a good oven baked chicken that is not dripping in butter! I've always been drawn to crispy oven baked chicken, but nothing compared to the flour>melted butter>Parmesan breadcrumb technique that I learned many years ago. That is SO fatty though, and when done with boneless breasts it's lackluster anyway.
This does not qualify as diet food, but it's reasonable enough for everyday. The grown ups had the chicken over a nice salad with slow roasted tomatoes, red peppers, and balsamic vinaigrette. The kids had some raw cherry tomatoes and some fruit with theirs. Everyone liked it.
For the "marinade" I mixed equal parts mayonnaise and grated Parmesan cheese with Dijon, garlic, Worcestershire sauce, salt and pepper. The chicken breast strips sat in there for about an hour...
While I roasted the tomatoes and peppers at 325' to concentrate their flavors.
Next, I mixed about 3 parts Panko bread crumbs with 1 part Parmesan, salt and pepper, and just enough olive oil to lightly coat the crumbs so they crisp up. For this bowlful it was about a tablespoon. Keeping a good thick coating of the marinade on, I rolled the strips in the crumbs and baked than at 425' for about 15 minutes.
They got nicely browned, crunchy, and tender and juicy inside with good caesarey flavor.
While the chicken was cooking I made a balsamic vinaigrette with more Dijon, olive oil, and fresh parsley, tossed in the vegetables, and then when I was ready to serve dinner I just mixed the mesclun into that.
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