Let's not get emotional, but I'm nearly done with the chicken breast recipes in my How to Cook Everything book. It's been an interesting journey, but we'll have to move on.
Anyway, I actually made this recipe and the next two like a month ago, just never posted them. But if I don't I'll have to make 368 recipes instead of 365 and that's crazy talk.
There were two main differences between this and most of the other chicken recipes. This one used mayo as the fat instead of olive oil, and it had some shredded parmesan on the outside.
I really wasn't impressed with this one. For the amount of calories, I could've gotten a better chicken dish elsewhere. It didn't have a really strong Italian sort of taste either and came out surprisingly bland. Pretty disappointing.
Notes: I did not finely grate the Parmesan, I used the largest setting. It might have been better if it was sort-of breaded with the Parmesan.
Modifications: Use finely grated Parmesan.
Make again?: No
1 comments:
Baked Teriyaki Chicken Recipe
INGREDIENTS (Nutrition)
* 1 tablespoon cornstarch
* 1 tablespoon cold water
* 1/2 cup white sugar
* 1/2 cup soy sauce
* 1/4 cup cider vinegar
* 1 clove garlic, minced
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 12 skinless chicken thighs or breasts
DIRECTIONS
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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