I have never prepared anything breaded before (does that excuse my big mistake to follow?
I decided to prepare my chicken (and a tilapia filet because my daughter is a pescitarian – a vegetarian who eats fish and seafood, but not any other meat)
early –around noon on the day I planned to serve it for dinner.
I ended up butterflying my chicken breasts because they were very thick.
Then I flattened them – with the unopened Progresso can, which I felt would be just as good as a rolling pin or meat mallet, and would mean one less item to wash since I was using the Recipe Starter anyway.
I did this in a ZipLock bag, which was just as easy as plastic wrap or wax paper, plus it insured that chicken juice wouldn’t leak out onto the counter.
I prepared the butter/recipe starter dip, and poured it into a plate (I have plenty plates, not so many pie pans) where it fit just fine.
Next, I combined the dry ingredients – Panko and parmesan – in a ZipLock bag, which I felt would mix the ingredients far more thoroughly and easily than trying to mix it in a plate/pie pan.
I added the leaves of about 4 sprigs of oregano, mostly because I had it on hand, and thought it would add color and flavor to the dish.
Then I let the chicken (and fish, of course) rest until I was ready to prep dinner.
I started dinner by getting my water boiling for the pasta, covered a cookie sheet with aluminum foil, and proceeded to place the breaded meat on it.
Little did I realize that I had skipped one important step (here’s the big mistake)
- SPRAY THE PAN.
I ended up baking this for about 10 minutes on the first side, turned over meat (much of the breading stuck to the foil due to the omitted step), and baked it for about 5 minutes more, hoping it would brown.
As you can see in the pic it did brown – a little.
Meanwhile, I started the sauce.
I had read that the sauce was a little runny, and bland.
So, to try to solve the runniness, I made a rue with 2 Tablespoons butter and 2 Tablespoons flour.
Then I added the sauce and seasoned it with more fresh oregano, 1 clove of garlic, a sprinkle of onion powder, a sprinkle of ground thyme, a sprinkle of ground rosemary, and plenty of McCormic’s Perfect Pinch: Garlic and Herb.
Tasting frequently I seasoned until I felt it tasted right, and added the drained pasta (I used fettuccini).
I served with steamed California veggies.
So. . . the chicken was dry – shouldn’t have butterflied it, then it would have had a longer time to cook, which would not only have improved the juiciness
of the chicken, but probably the brownness of the breading.
The end product didn’t have enough breading, again an “oops” on my part, spraying the pan/foil would have helped with this.
The successful aspect of the chicken was the balance of cheesiness from the parmesan of the breading with the rest of the dish.
The sauce and noodles were good, although my husband commented that it could be runnier (I think adding the rue was a good idea, but maybe not as much?
Or maybe not letting it reduce on the stove quite as much).
I served the chicken and noodles with the California veggies.
I’m glad I chose to do so, the veggies provided a nice balance.
Will I make this dish again?
Maybe. It ‘s in my recipe box, but we’ll see.
Until next time. . .
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Cheryl King - Mommasangelbaby.