Monday, May 28, 2012
Parmesan Crusted Chicken & Spicy Wedges
The topping for the chicken is only 2 ingredients panko crumbs and grated fresh Parmesan cheese and the coating for the wedges is oil with spices added.
They both cook in the oven for the same amount of time, so can be popped in the oven and only touched half way through cooking to turn the wedges.
I served this with my honey and mustard dressing.
3 chicken breasts cut into strips a bit bigger than tenderloin size, 2 eggs , 2 cups panko crumbs, 1/4 cup grated parmesan
Preheat oven to 200.c. Line a baking tray with tin foil or baking paper, put a cake rack on top this will allow the heat to flow around the chicken to crisp both sides.
In a small bowl using a fork beat together the eggs, on a plate mix together the crumbs and cheese.
Dip the chicken pieces in the egg, making sure you wipe off excess egg, roll in the crumbs and place onto the rack.
Place into the oven on the top rack. Cook 45 mins.
4 - 5 large potatoes, peeled and cut into wedges, 3 tbsps olive oil, 2 tsps paprika sweet. hot or smoked, 2 tsps ground cumin, 2 tsps celery salt, 1/2 - 1 tsp chilli powder
Line a tray with baking paper. Spread out wedges. In a small bowl mix together oil and spices, pour over wedges, using your hands mix them together making sure that all wedges are covered spread out in 1 layer.
Bake 45 minutes - 1 hour, turning once halfway through cooking.