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1.
Reynolds® Parchment Paper.
Reynolds® Parchment Paper.
It is a
lifesaver in the kitchen.
lifesaver in the kitchen.
I’m sure you’ve used it for your baking, but it is wonderful for cooking as well! Use the Reynolds® Parchment Paper to line
your pans and you’ll save yourself from a lot of scrubbing!
your pans and you’ll save yourself from a lot of scrubbing!
The other thing that is a lifesaver is the website ReynoldsKitchens.com. It has all sorts of tips and recipes. I went to the site and found a recipe for Crispy
Baked Chicken. It sounded like
something my kids would enjoy (as well as myself)!
Baked Chicken. It sounded like
something my kids would enjoy (as well as myself)!
What you’ll need for this family-friendly
recipe:
recipe:
Reynolds®
Parchment Paper
Parchment Paper
6 chicken
pieces (2 1/2 to 3 pounds), (I used
boneless, skinless chicken thighs)
pieces (2 1/2 to 3 pounds), (I used
boneless, skinless chicken thighs)
2 eggs,
beaten
beaten
2
tablespoons milk
tablespoons milk
1/2 cup
grated Parmesan cheese
grated Parmesan cheese
1/3 cup
bread crumbs, (I used half bread crumbs
and half wheat germ to make it a little more nutritious)
bread crumbs, (I used half bread crumbs
and half wheat germ to make it a little more nutritious)
1 teaspoon
dried Italian seasoning
dried Italian seasoning
1/4 teaspoon
pepper
pepper
- Start
out by lining your pan with Reynolds Parchment Paper. PREHEAT oven to 400°F. - Wash
chicken; pat dry. (I cut my chicken thighs into strips) - COMBINE
eggs and milk in bowl. - Combine
Parmesan cheese, bread crumbs, Italian seasoning and pepper on a sheet of
wax paper. Dip chicken pieces one at a time in egg mixture, roll in crumb
mixture, turning to coat evenly. Place in parchment-lined pan.
5. BAKE 35 to 40 minutes or until chicken is tender and juices run
clear or meat thermometer reads 170° for breasts, 180° for other pieces.
clear or meat thermometer reads 170° for breasts, 180° for other pieces.
This is what it looked like when it came out of the
oven. Just look at that parchment
paper! Now aren’t you glad you lined your
pan?!
oven. Just look at that parchment
paper! Now aren’t you glad you lined your
pan?!
Now just wad the parchment paper up and throw away! How great is that?
Yummy! The chicken is
seasoned perfectly and browns really nicely.
seasoned perfectly and browns really nicely.
I served mine with red potatoes (which I cooked at the same
time as the chicken) and raw veggies. My
kids both said, “that chicken looks weird!”
But I insisted they would love it, if they would just try it. They ate it all and loved it! I loved it as well.
time as the chicken) and raw veggies. My
kids both said, “that chicken looks weird!”
But I insisted they would love it, if they would just try it. They ate it all and loved it! I loved it as well.
Thanks for the great idea Reynolds! What an easy, satisfying, family- friendly
recipe. Break out of your recipe rut and
visit ReynoldsKitchens.com for a
change of pace!
recipe. Break out of your recipe rut and
visit ReynoldsKitchens.com for a
change of pace!
P.S. Make sure to join in all the foodie fun on Twitter, Facebook and Pinterest!
Karen, I have made and really like many of your techniques and recipes. I enjoy following you! However, I always struggle as to whether I am doing it right because you very rarely ever state what Pressure you set your Instant Pot (High/Low). I read the recipe and reviews and feel that I waste a LOT of time searching for the Pressure . . . . PLEASE start listing the Pressure in the recipe and the write up!! I would think that the key things for cooking in the Pressure Pot would be Time, Pressure, and Quick/Natural Release time. At least that is what I look for initially.
I read the reviews on your chocolate cake and even bought the mini bundt pan. I wanted to make it but am leery as so many of the reviews said their cake wasn’t cooked through. Could it be because of the wrong pressure setting?? Maybe they cooked it on Low Pressure?? I read and read trying to determine what pressure to cook the cake. . . . .. If it doesn’t ever matter, then please put that it doesn’t matter….Thank you, Callie
Hi Callie, Sorry about that! All of my recipes are on high pressure. Hope this helps!
yes Becky much better for you and tastes just as good!
I really love any crispy chicken… reminds me of the fried chicken of my childhood that I now try to avoid! Your recipe sounds light and amazing!