Tuesday, April 19, 2011

Parmesan Crusted Chicken & dinner party guidelines

I read recently that there are general rules to follow with regard to serving food at a party based on the number of people attending.  The rules listed were as follows:
  • Less than 6 people - serve a plated meal, restaurant style with pre-portioned plates
  • 7-10 people - family style service, with large bowls of all items easy to pass around a single table
  • 11-25 people - buffet style service
  • more than 25 people - family style or buffet style service at several tables/areas in the house
Interesting right? Well, we happened to be having some friends over for dinner on Friday night - just 4 of us, so the perfect time to give the rules a try and serve a plated meal.  

My Parmesan crusted chicken got the job of helping make this happen.  This recipe is great and the cooking time is around 10 minutes, making it an easy plated meal to execute and complete while guests are in the house.
You can see this is a simple recipe from the basic ingredients.  I actually had everything on hand in my kitchen already, they are all general staples.  Note there are 2 types of cheese and also this new stuff I bought recently called "Better than bouillon" which is a jarred paste that can take the place of bouillon in any recipe.  So far, it has worked great and can be found in a number of flavors at most grocery stores.

Here is the complete plated meal as it was served to all the guests.  It was easy to plate and kept the dirty dishes to a minimum.  Plated service means no serving bowls or serving utensils for the chicken or the pasta.

Once of the great things about this dish is that it tastes fried, but it actually cooks in the oven. Here is how you can make it at home:

Parmesan crusted chicken
  • 5 tablespoons butter melted
  • 3 large eggs
  • 1 tbls "Better than boullion" (you can also use dijon mustard - 3 tbls)
  • 2 cups panko breadcrumbs (Japanese breadcrumbs - look in the asian food aisle in your grocery store)
  • 1 cup shredded parmesan cheese (note: this is SHREDDED not grated)
  • 1/2 cup shredded romano cheese
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • 6 skinless, boneless chicken breast halves, butterflied
  1. Preheat oven to 500 degrees (yes you read that correctly 500 degrees)
  2. Spray a large rimmed baking sheet with non-stick spray (if you have butter flavored use that)
  3. Whisk eggs and "Better than boullion" (or dijon mustard) in a medium bowl
  4. Combine panko, parmesan, romano, salt & pepper in a large bowl (you can also add any other dry seasonings you want to this mixture)
  5. Dip chicken on piece at a time into the egg mixture and then into the panko mixture coating generously
  6. Place on the prepared baking sheet
  7. Drizzle melted butter over the chicken
  8. Bake chicken until browned about 10 min - flipping once at around the 6 min mark.
Serve over potatoes, vegetables or as I did with a rigatoni pasta covered in a simple 1/2 marinara & 1/2 Alfredo sauce.


  1. what does it mean to butterfly a piece of chicken?

  2. wow... that was from Wayne. that's an awfully ugly user name. :(

  3. The name looks all fixed now - & as for butterflying, it is a process of cutting a whole chicken breast into 2 parts of equal thickness to ensure an even cooking time.

    One of my fav food sites slashfood.com has a great video showing the whole process: