I start by saying this is not the traditional parmesan chicken everyone is thinking of. There is no thick tomato sauce - no pasta.
The recipe should have been called Parmesan Crusted Chicken.
Blending the melted butter with the mustard provides a lovely alternative to dipping the chicken in eggs. You get a lot of flavor from the butter, and a hint of the mustard flavor.
The breading, mixed with the cheese, sticks really well to the buttered chicken pieces. And the chicken is seasoned well.
I was really thinking that and hour and a half would be too long of a cooking time. But it was not. The chicken was very moist and delicious!
The crust is so very flavorful! The cheese and bread crumbs blend well. The crust it hard, the chicken is soft.
We absolutely loved this dish! My husband wants me to make it again. Which I am sure I will!
BAKED CHICKEN PARMESAN
1 Fryer Chicken, Cut In Pieces
1/3 Cup Parmesan Cheese
1/2 Cup Bread Crumbs
1 Teaspoon Salt
Parsley
1/2 Cup Butter
1 Clove Garlic
1 Teaspoon Mustard
1/2 Teaspoon Worcestershire Sauce
Add cheese, salt and parsley to bread crumbs. Melt butter, add garlic, mustard and Worcestershire sauce. Dip chicken pieces in butter mixture and then crumb mixture. Place in a large shallow baking dish. Bake for 1 1/2 hours in a 350 degree oven.
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