I will start by saying that I think it was unnecessary to use bone in chicken. Unfortunately the chicken was undercooked. I think if I had used breasts or thighs, or a combination of the two, the cooking time would have been spot on.
The second issue was a lack of seasoning. There wasn’t enough salt. I think the sauce could have used some basil, oregano, maybe garlic.
I will say the dill was interesting. It provided a different flavor than what one expects from a parmesan.
So everything combined created at mediocre dish. I served the dish with the Italian Rice and honestly I am glad that dish made a lot, we at more of the side than the entree.
BAKED CHICKEN PARMESANO
1/4 Cup Flour
1 Teaspoon Salt
1 Teaspoon Pepper
1 Fryer Chicken, Cut Up
3 Tablespoons Butter
16 Ounces Pasta Sauce
1 Teaspoon Dill
2 Tablespoons Grated Parmesan
Preheat oven to 450 degrees. Mix flour, salt, and pepper together. Dip chicken in seasoned flour and coat well. Place in a shallow baking dish in one layer. Dot with butter. Bake for 25 minutes. Remove from oven and add sauce. Sprinkle with dill and parmesan. Reduce heat to 350 degrees. Return chicken to oven and bake 20 minutes longer.
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