准备
- 将烤箱加热到450°F。将平坦的架子放在一条衬有箔纸的大框烤盘上。
- With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts.
- 在一个大碗中,将油和芥末与百里香的一半,一半的迷迭香以及盐和胡椒混合。加入鸡肉,折腾得好。您可以直接继续用面包屑将鸡胸肉涂覆,或者让它们在冰箱中腌制长达24小时。
Put the breadcrumbs in a large shallow dish and toss with the olives, Parmigiano, sun-dried tomatoes, and the remaining thyme and rosemary. Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well a couple of times so the crumbs adhere to both sides (these crumbs will be a little wet, so really press them on). Transfer to the rack on the baking sheet.
这些碎屑比普通的面包屑更粗糙,因此要使它们粘附需要一点额外的力量。我的方法是在鸡顶上拍摄健康数量的面包屑,然后用我的手脚跟和坚固的旋转运动将碎屑压在鸡肉上。将乳房转移到烤盘上时,不要摆脱多余的东西;您想尽可能多地在鸡上保留碎屑。
- Bake the chicken until it’s firm to the touch and registers 165°F on an instant-read thermometer, about 20 minutes. Serve immediately with the lemon wedges for squeezing over the chicken.
Make Ahead Tips
Make the crumbs ahead. They’ll keep for up to 3 days in an airtight container at room temperature. Or if you want to whip up a few batches of crumbs, you can store them in a zip-top bag in your freezer for a couple of months.
Marinate ahead. You can pound the chicken and immerse it in the sticky flavor bath the day before you plan to cook it. The results will be excellent because the flavors will really sink into the meat.
Add a crusty baguette and a bottle of Chianti for Friday dinner with friends.
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