It’s a Tuesday Two-fer!
Want the perfect dinner for midweek? I have the solution for you! An easy, yet delicious, recipe for breaded chicken & potato wedges.
I pulled the chicken recipe from my recipe box this weekend and paired it with this fantastic potato wedge recipe I found online. I had been craving potato wedges, so I tweaked the original recipe and made it my own. Potato wedges are easy to make, and all you really need are potatoes, olive oil, and herbs.
I’m a rosemary worshipper, so I decided to use that as my base seasoning along with some chopped garlic, black pepper, and sea salt. Simple yet oh so good! Sometimes when you go easy on the seasoning, it turns out for the best. It’s never a good thing to throw your whole spice rack on something. Keep it easy, keep it fresh, and stick to the basics when it comes to seasoning vegetables (or anything for that matter).
As for the chicken, I couldn’t believe how this tasted. The chicken was extra crispy on the outside, but incredibly moist on the inside. If you’ve ever made oven-fried chicken or shake & bake, you know how difficult of a task that can be. I think the main reason this came out so good is the Dijon mustard mixture you dredge the chicken in before breading it. Not only does it add another layer of flavor, but it keeps the chicken nice and moist on the inside. I had never used Panko breadcrumbs before either, and I was pleasantly surprised.
I will never use regular breadcrumbs again! Panko has bigger crumbs that have a crispier texture and far better taste. I can’t believe it took me this long to start using them! I had always been wary because I was accustomed to using good ole’ Progress breadcrumbs. Man, panko is above and beyond better than that, especially when mixed with parmesan cheese. Amazingly tasty!
Parmesan Crusted Chicken
- 2 TBS. Dijon mustard
- 1/2 tsp. thyme leaves, chopped
- sea salt
- 1/4 tsp. cayenne pepper
- 1/8 tsp. black pepper
- 4 boneless, skinless chicken breasts
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup Panko breadcrumbs
1. Preheat oven to 400 degrees. Mix the mustard, thyme, 1/2 tsp. salt and cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.
2. In a medium bowl, combine the parmesan and panko and a dash of salt. Dredge the chicken pieces in the panko mixture, coating evenly and heavily and pressing the coating into the chicken.
3. Put the chicken on a rack set over a baking sheet. Spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15-20 minutes. Let rest 5 minutes before cutting or serving.
Rosemary-Garlic Potato Wedges
- 4 large baking potatoes, unpeeled
- 4 TBS. olive oil
- 1 1/2 tsp. sea salt
- 3/4 tsp. black pepper
- 2 tsp. chopped garlic
- 1 TBS. minced fresh rosemary
1. Preheat oven to 400 degrees. Scrub the potatoes, cut them in half lengthwise and then cut each half into thirds or fourths lengthwise as well, making long wedge shapes, ending up with 6-8 wedges per potato.
2. In a large bowl, combing olive oil, salt, pepper, garlic and rosemary. Put potatoes into the bowl and toss the olive oil and potatoes by hand. Make sure olive oil mixture is well coated on potatoes and place in one layer on a baking sheet.
3. Bake the potatoes for 40-60 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender on the inside. Sprinkle with salt and serve!
This meal is sure to be a family pleaser, especially in the middle of the work-school week! It may take longer than 35 minutes for the potatoes depending on how crisp or tender you want them. I cooked mine for about an hour, turning every 20 minutes. Also, the chicken is superb the next day as well. Just pop it in the oven for 15 minutes and its good as new!
Happy feasting!
