Parmesan Chicken

The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. —Schelby Thompson, Camden Wyoming, Delaware

Prep: 10 min. Bake: 25 min.

6 Servings

Ingredients

• 1/2 cup butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 6 boneless skinless chicken breast halves (7 ounces each)

Directions

• Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere.
• Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Test Kitchen Tips

In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories

Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.

Nutrition Facts

1 chicken breast half : 270 calories, 16g fat (9g saturated fat), 82mg cholesterol, 552mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 21g protein. 

Originally published as Parmesan Chicken in Taste of Home April/May 1995

Honey Soy Glazed Salmon

A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that’s done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy! 

Ingredients

for 2 servings

• 12 oz skinless salmon
• 1 tablespoon olive oil

Honey Soy Marinade

• 4 cloves garlic, minced
• 2 teaspoons ginger, minced
• ½ teaspoon red pepper
• 1 tablespoon olive oil
• ⅓ cup less sodium soy sauce
• ⅓ cup honey

Preparation

1. Place salmon in a sealable bag or medium bowl.
2. In a small bowl or measuring cup, mix marinade ingredients.
3. Pour half of the marinade on the salmon. Save the other half for later.
4. Let the salmon marinate in the refrigerator for at least 30 minutes.
5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
6. Remove salmon from pan. Pour in remaining marinade and reduce.
7. Serve the salmon with sauce and a side of veggies. We used broccoli.
8. Enjoy!

This Recipe from Tasty.com