It was a big weekend in the food blogging world. One of the biggest food conferences of the year was held this weekend in Miami. I went back and forth on purchasing a ticket last year. Would I be huge in May? Uncomfortable for a 4 hour car ride, or just walking around a conference center. In the end I decided not to go and was regretting it all weekend as I watched delicious pictures flow in from the event.
But we did have a completely free weekend, which is rare, and we got a lot done around the house. First thing Saturday morning my dad came over with the trailer to move out all of our guest room furniture. Once we had the room empty and clean we started painting. The color is Fussy Pink by Sherwin Williams. I love it and while it is definitely very bright and in your face I think the addition of the rest of the white furniture, blinds, and curtains will tame it some.
So now my next project begins and that is furniture painting. You know what I will be up to this week when not in the kitchen.
On the weekends we tend to eat out most of the time, but being covered in paint doesn’t exactly scream lets go out in public. So after our cleaning and painting marathon I headed to the kitchen to whip up this creation.
When we are eating meat it is more than likely chicken. Now, chicken can get quite boring so I’m constantly looking for ideas to make chicken unboring. Flavorful marinades are great during grilling season. I have been experimenting plenty with those and you can expect to see plenty of grilling recipes this summer. But sometimes you want to get a little fancier than a grilled chicken breast. Sometimes you want to make a cream sauce with an oven baked crispy chicken breast. For those days there is this recipe.
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1½ cups panko bread crumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 similar sized chicken breasts
- ½ cup chicken stock
- 1 cup half and half
- 1 (4oz) jar diced pimento peppers, drained
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh chopped basil
- ⅛ teaspoon pepper
- Preheat oven to 350 degrees. Line a baking sheet with foil and spray with non stick cooking spray.
- Pound chicken to a uniform size for even cooking
- Mix together butter and garlic in a shallow bowl. Add breadcrumbs, Parmesan cheese, salt and pepper to another shallow bowl. Dip each chicken breast in butter, then coat with breadcrumbs. Place on baking sheet and cook for 30-40 minutes depending on the size of your chicken breasts.
- While the chicken is cooking, bring ½ cup chicken stock to a boil in a large skillet over medium high heat. Let reduce by half. Reduce heat to medium low, stir in half and half and pimentos. Slowly bring to a simmer to avoid curdling the half and half. Once thickened add Parmesan cheese, basil and pepper. Heat through. Serve over chicken.
Approx cost per serving: $1.81
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