Thursday, January 15, 2015

Baked Paprika-Parmesan Chicken




Chicken thighs were on sale and I wanted to make something with ingredients I had in the house. I subbed smoked paprika for regular paprika and also used fresh parm. 

Found this recipe on Allrecipes. Gabe and I thought it was really good.



Ingredients:

1/4 cups all-purpose flour
1/2 cup Parmesan cheese ( used fresh)
2 teaspoons paprika ( used smoked)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves ( used 6 chicken thighs)
1/4 cup butter, melted

Directions:

 Preheat oven to 350 degrees F. 

Prepare a shallow baking dish with nonstick cooking spray and set aside.

Combine the flour, parmesan, paprika, salt, and pepper in a medium size bowl. In a small bowl, whisk together the egg and milk.

 Dip the chicken in the egg, then dredge in the flour mixture. 

Place in the baking dish, and pour the melted butter evenly over the chicken.

Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

I used chicken thighs and they were cooked in 55 minutes. The chicken is done when internal temp is 165 degrees.

Featured January 25th Ms.enPlace


18 comments:

  1. This sounds so good. I love smoked paprika and use it in my shrimp chicken etouffee. (it is spelled right I looked it up)
    I will definitely try this one...Thanks Linda

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    1. I don't buy shrimp but Gabe made chicken etouffee. It was really good.

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  2. This sounds so good. I am going to have to try this one. You always use different spices. I have never seen smoked Paprika. I use regular paprika in lots of things. Where do you find these different spices? Paddi, what is Etouffee? Never heard of this either. I am late getting on here today, but I am glad that I did.

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    1. Myra,
      I discovered Etouffee when we were in New Orleans. I didn't get to try it there so when I found a recipe at home I tried it. It is a Cajun/Creole dish that is served on rice. I had tried shrimp Creole, and Jambalya and I was really confused as to what the deal was. Oh my gosh I fell in love with it and the smoked paprika is the most important seasoning. Etouffee means smothered. I make it with shrimp and chicken thighs.

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    2. Thanks Paddi, I will have to look it up, and see what it is all about. Sounds great.

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    3. Myra- if you need some just let me know- I can send you a jar of the smoked paprika

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  3. This chicken sounds delicious! If you had a spare moment, I would be delighted if you'd drop this (and anything else you'd like to share) by at the #PureBlogLove DIY and recipe link party! You can find me here: http://picnicnz.blogspot.co.nz/

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    1. Thank YOU for the invite! I posted and will link up again next week.

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  4. That looks delicious Linda....chicken legs and thighs are on sale next week I think...I'll have to check to be sure. I bet this is a chicken recipe we would enjoy a lot.

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    1. You know me when there is a sale on chicken!

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  5. Oh my, yes. I love this and have it copied, thanks Linda.

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  6. Oh, this sounds delicious! Thanks for sharing.

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    1. Hope you enjoy it! Thanks for stopping by

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  7. I would love to try this. I am not sure if we have smoked Paprika . I don't recall seeing it in our stores.

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    1. I got it back home so I bet you can find it. If you have a TJ Max they usually carry it also in the food department.

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  8. I only recently found smoked paprika. Can't get enough of it! I love the top of this chicken with the browned cheese. I want to stick a fork in it!

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    1. I heard about it years ago on Rachel Ray. I have smoked, sweet and regular paprika. Guess I have a thing about paprika!

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