Grandma's Parmesan Chicken Recipe

Parmesan Chicken


1/2 cup mayonnaise
1/3 cup grated parmesan cheese
1/2 tsp. garlic powder (grandma uses more)
4 boneless skinless chicken breast halves (1 1/2 lbs)
1/2 cup seasoned bread crumbs


Combine mayonnaise, cheese, and garlic powder. Spread chicken with mixture, then coat with bread crumbs. Grandma mixes extra parmesan and garlic in bread crumbs.


Bake in a 425 degree oven for 20 minutes or until lightly browned and tender. Serves 4.


When I got married my Grandma threw me a Kitchen Shower. Everyone brought me a recipe and all kinds of goodies for my kitchen. The recipe above is the one my Grandma gave me. It has always been one of my husbands and my favorites.


After going Moo-Free, I replaced the parmesan with Trader Joe's grated Pecorino Romano cheese, made with sheep's milk. And now that my little man is GF I make my own bread crumbs. It's super easy. I put 6 slices of Rudi's GF multigrain bread on a baking sheet in a 350 degree oven for about 15 minutes, flipping slices half way through. Remove from the oven. When they cool off, cut or rip into smaller pieces and pulse in a food processor or blender until they are the desired consistency. Any left overs can be kept in a jar in the fridge. To season them add italian seasoning or whatever you like.


This recipe is basically fool proof. I have gotten to the point where I don't measure any of it and I use lots of extra garlic, fresh or powdered or a garlic and herb seasoning mix, doesn't matter. It's always yummy. Last weekend I made a big batch of this with 12 Organic boneless, skinless Chicken thighs. I halved them to make smaller portions that the kids would like. It turned out wonderful as always and the kids LOVED it. My oldest keeps asking me when I'm going to make more.

Spanish Tortilla

Recently I was watching an episode of Tyler's Ultimate about making the Ultimate Omelette. Since I raise my own Organic Free Range Chickens I am always looking for new ways to cook eggs. The recipe that caught my attention from this episode was Maria Castillo's Spanish Tortilla. I made my own dairy free version right after watching the show.

Here is the link to Maria's recipe.
http://www.foodnetwork.com/recipes/tylers-ultimate/spanish-tortilla-recipe/index.html

And here is my version.

5 large organic potatoes, diced
1 large organic onion, diced
2-4 cloves organic garlic, minced
2 tbsp evoo, plus 2 tbsp.
10 free-range, organic eggs
1/2 tsp salt, plus 1/2 tsp
1/4 cup organic rice milk (approx. I just eyeball it)
1/4 cup mayonnaise (approx. too, I'm not really into measuring)

Heat 2 tbsp. evoo in a large skillet, saute' onions and garlic till fragrant and soft. Add potatoes and salt, cook at med-high heat till soft and golden brown (about 10 minutes).

While potatoes are cooking, whisk eggs, milk, mayonnaise and remaining salt till frothy.

Add the remaining 2 tbsp evoo to the pan and then pour in egg mixture. This is where Maria's recipe made all the difference. You move the eggs around in the pan to help it rise. What I did was stir the center and ran a spatula around the edge of the eggs to make sure it wasn't sticking to the pan. When it was set on the bottom but still liquid on top I put it in the oven to broil for roughly 10 minutes until eggs set and the top was golden brown.

It turns out fluffy and delicious!!!

I made it again last night adding 2 stalks of celery (diced) when sauteing the onions and before putting it under the broiler I added 6 oz of soft fresh goat cheese to the top. And, then I had another piece for breakfast this morning.

10 gorgeous eggs from my beautiful chickens.

The finished product minus what we ate.