Progresso Crispy Garlic-Parmesan Chicken - Blog at - 284139

Progresso Crispy Garlic-Parmesan Chicken 
Sep. 14, 2012 6:14 pm 
Updated: Sep. 17, 2012 7:21 am
I have never prepared anything breaded before (does that excuse my big mistake to follow?  You decide).
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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Products received from advertiser are only used for experienced-based reviews on Mommasangelbaby. The reviews, content and opinions expressed in this blog are purely the sole opinions of Cheryl King - Mommasangelbaby.
Photo Detail
Sep. 14, 2012 6:20 pm
Sometimes even if you spray the pan it sticks. Sometimes You Can put it on a wire rack and that helps keep the breaded meat out of the leaking juices and allows air all around the meat.
Sep. 15, 2012 4:25 pm
Love your beginning and end - "Disclaimer" "Maybe" Funny blog.
Sep. 17, 2012 7:21 am
@ KingSparta - thanks for the tip, I will try this the next time I bake something breaded. @bd.weld - thanks for laughing along with me, I have to laugh at my mistakes, otherwise I'd go bonkers!
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Cheryl King

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Albuquerque, New Mexico, USA

Member Since
Apr. 2012

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About Me
About the ONLY thing I don't like about cooking is the HEAT!! I'm not sure why, but I get very easily overheated. I usually sit while cooking, and have a fan blowing directly on me if available. I've been thinking about renaming myself - thehotchef - lol. It's a little better in winter, but I live in Albuquerque, NM - it never gets REALLY cold here, and my body just seems to want to overheat when I get busy in the kitchen! That's one of the reasons I like to divide my kitchen work into 2 or 3 parts at a time. One day I chop the veggies, the next day I roast the veggies, and the 3rd day I put together the lasagna and bake, for example.
My favorite things to cook
Bread, black bottom banana cream pie, fruit salad, beef stroganoff. I like to try something new for Thanksgiving every year.
My favorite family cooking traditions
Mom's tea ring, macoroni/potato salad, bread, BRINING the Thanksgiving turkey.
My cooking triumphs
Best pies ever!
My cooking tragedies
My husband likes his own cooking better than mine! So much so that he is willing to make dinner for our family everyday - that's just fine with me!
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