Re: [CnD] Baked Parmesan Sour Cream Chicken
The discussion was caused by how it says to bake the chicken on a cookie sheet, which generated some debate. I myself have nice big cookie sheets that I’d say have around a 1/2 inch high rim; I’ve baked chicken on them with no problem. Below is the recipe: Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. > On Mar 10, 2020, at 9:51 PM, Reinhard Stebner via Cookinginthedark > wrote: > > I just joined this conversation, how does the pan affect this chicken recipe? > Where is that recipe anyhow? > > Sent from my iPhone > >> On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark >> wrote: >> >> I have a roasting pan. It's over forty years old. I liked it when I used it. >> I used it when I was married. But I don't bake or roast large amounts of >> meat any more. Usually enough for one or two meals. so the roasting pan is >> way too big. And too heavy to lift now that I'm older. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Jeanne Donovan via Cookinginthedark >> Sent: Tuesday, March 10, 2020 12:40 PM >> To: cookinginthedark@acbradio.org >> Cc: Jeanne Donovan >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> Doesn't anybody use roasting pans made for the purpose of roasting meat. >> Mine is 20 years old and I love it. It has handles on each side for grabbing >> and the lid has a small vent that you can slide open or closed. Mine is big >> enough for a whole chicken and veggies around it. The sides are about 3 or 4 >> inches high. >> Jeanne D. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Jan via Cookinginthedark >> Sent: Monday, March 9, 2020 9:52 PM >> To: cookinginthedark@acbradio.org >> Cc: Jan >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> that would work, but a lot of cleanup that way. >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Jennifer Thompson via Cookinginthedark >> Sent: Monday, March 09, 2020 5:24 PM >> To: cookinginthedark@acbradio.org >> Cc: Jennifer Thompson >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> This makes sense. >> What about using a broiler pan? >> This way the juice goes in the holes and goes in the bottom pan. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Linda S via Cookinginthedark >> Sent: Monday, March 9, 2020 2:53 PM >> To: cookinginthedark@acbradio.org >> Cc: Linda S >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> I agree; personally, I would rather be safe than sorry and would use a >> deeper pan. >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Immigrant via Cookinginthedark >> Sent: Monday, March 9, 2020 10:28 AM >> To: cookinginthedark@acbradio.org >> Cc: Immigrant >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> Just my own preference: I would not bake any meat on a cookie sheet, and it >> has nothing to do with whether sour cream is one of the ingredients. I would >> run a risk of meat juices messing up the oven when I am taking that cookie >> sheet out, all it would take is a slightest tilt. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Cindy Simpson via Cookinginthedark >> Sent: Monday, March 9, 2020 3:55 AM >> To: cookinginthedark@acbradio.org >> Cc: Cindy Simpson >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> I'm really interested in cooking this, but can you accomplish the same thing >> on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk >> of juices going ev
Re: [CnD] Baked Parmesan Sour Cream Chicken
1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. -Original Message- From: Reinhard Stebner via Cookinginthedark Sent: Tuesday, March 10, 2020 9:51 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I just joined this conversation, how does the pan affect this chicken recipe? Where is that recipe anyhow? Sent from my iPhone On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark wrote: I have a roasting pan. It's over forty years old. I liked it when I used it. I used it when I was married. But I don't bake or roast large amounts of meat any more. Usually enough for one or two meals. so the roasting pan is way too big. And too heavy to lift now that I'm older. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or no
Re: [CnD] Baked Parmesan Sour Cream Chicken
I just joined this conversation, how does the pan affect this chicken recipe? Where is that recipe anyhow? Sent from my iPhone > On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark > wrote: > > I have a roasting pan. It's over forty years old. I liked it when I used it. > I used it when I was married. But I don't bake or roast large amounts of > meat any more. Usually enough for one or two meals. so the roasting pan is > way too big. And too heavy to lift now that I'm older. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jeanne Donovan via Cookinginthedark > Sent: Tuesday, March 10, 2020 12:40 PM > To: cookinginthedark@acbradio.org > Cc: Jeanne Donovan > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > Doesn't anybody use roasting pans made for the purpose of roasting meat. > Mine is 20 years old and I love it. It has handles on each side for grabbing > and the lid has a small vent that you can slide open or closed. Mine is big > enough for a whole chicken and veggies around it. The sides are about 3 or 4 > inches high. > Jeanne D. > > -Original Message- > From: Cookinginthedark On Behalf Of > Jan via Cookinginthedark > Sent: Monday, March 9, 2020 9:52 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > that would work, but a lot of cleanup that way. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jennifer Thompson via Cookinginthedark > Sent: Monday, March 09, 2020 5:24 PM > To: cookinginthedark@acbradio.org > Cc: Jennifer Thompson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > This makes sense. > What about using a broiler pan? > This way the juice goes in the holes and goes in the bottom pan. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Linda S via Cookinginthedark > Sent: Monday, March 9, 2020 2:53 PM > To: cookinginthedark@acbradio.org > Cc: Linda S > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I agree; personally, I would rather be safe than sorry and would use a > deeper pan. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Immigrant via Cookinginthedark > Sent: Monday, March 9, 2020 10:28 AM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > Just my own preference: I would not bake any meat on a cookie sheet, and it > has nothing to do with whether sour cream is one of the ingredients. I would > run a risk of meat juices messing up the oven when I am taking that cookie > sheet out, all it would take is a slightest tilt. > > -----Original Message----- > From: Cookinginthedark On Behalf Of > Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same thing > on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk > of juices going everywhere? I bake chicken on my cookie sheet all the time, > but never with sour cream on it. Would anything bad happen if I did this > same recipe on a cookie sheet? > Thank you > Cindy > > >> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < >> cookinginthedark@acbradio.org> wrote: >> >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and the breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cook
Re: [CnD] Baked Parmesan Sour Cream Chicken
I have a roasting pan. It's over forty years old. I liked it when I used it. I used it when I was married. But I don't bake or roast large amounts of meat any more. Usually enough for one or two meals. so the roasting pan is way too big. And too heavy to lift now that I'm older. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___
Re: [CnD] Baked Parmesan Sour Cream Chicken
Hi, I have a roasting pan similar to yours, about 20 years old or so, and it's only used for Thanksgiving turkeys. Jeanne -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 11:40 AM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___
Re: [CnD] Baked Parmesan Sour Cream Chicken
Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I am not trying to hurt anyone’s feelings, but I just want to say that recipes and directions in them are just guidelines. It’s like traveling, if we follow a road map, there may be a detour sign that is not on the road map or GPS. For those of us who have been around the kitchen a while, it makes little difference to me if I baked the meal on a baking sheet, broiler pan or casserole. Just do what is comfortable for you or use what you have,. For instance, I don’t see them telling you to use oven mitts in every recipe. But, if I want to continue to be a braille reader,, it’s obvious I will use mitts to put things in or take them out of the oven. I also always place my baking pan or casserole on a cookie sheet anyway, because the cookie sheet never gets quite as hot as a glass casserole does. There are a few things around the kitchen that need to be done exactly as it says or in a certain sequence. But general ideas can be done by just being sensible. I’ve held back in a few of my groups and of course, there is no stupid question except what you don’t ask. But, just think about it, what would it really change if you vary the size or shape of a pan just for a nice casserole dish? Lora and Leader Dog Firefly Sent from Mail for Windows 10 From: Jan via Cookinginthedark Sent: Monday, March 9, 2020 3:26 AM To: cd Cc: Jan Subject: [CnD] Baked Parmesan Sour Cream Chicken Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
If you can take the part that has the holes out of the pan, and then line it with foil that might work? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil underneath the > meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil down, > then on top of that, I put parchment paper, then you don't have to spray > it. > I've also used cream of mushroom soup to coat meat with, and mayonnaise > too, > but using the mayonnaise, I then bread the meat. At least with the sour > cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing > on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the > risk > of juices going everywhere? I bake chicken on my cookie sheet all the time, > but never with sour cream on it. Would anything bad happen if I did this > same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a greased >> 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper >> until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the >> crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I use pans with sides when doing meat. But I always use foil underneath the meat. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, March 09, 2020 9:39 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I use cookie sheets all the time for cooking my meat. I just put foil down, then on top of that, I put parchment paper, then you don't have to spray it. I've also used cream of mushroom soup to coat meat with, and mayonnaise too, but using the mayonnaise, I then bread the meat. At least with the sour cream, the breasts wouldn't be dry. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a greased > 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper > until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the > crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the > breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
You mentioned not having the suggested pan for the chicken recipe. If you want something a little deeper than a cookie sheet, assuming yours does have edges, try the bottom part of the broiler pan that should live in your oven somewhere. Cover it with foil to avoid a possible unpleasant cleaning experience, and maybe parchment paper on top of the foil. That way if juice develops as part of the recipe cooking, it won't be an issue. That said, the liquid is one cup total with the cheese and things you add to it, and is spread over a pound of chicken, so I would think you should be ok. To be sure, pour a cup of water into your cookie sheet and see how much it adds to your empty tray. If you feel comfortable with that, then go for it. As for me, I'll cook mine in a shallow baking pan that came with my toaster oven and cook the dish in that device. It should work very well and be delicious. I will probably use the parchment paper if not the foil. I don't like cleanup if I can avoid it. I plan to make this Tuesday or Wednesday. I need a new dish to serve company and this sounds perfect. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I use cookie sheets all the time for cooking my meat. I just put foil down, then on top of that, I put parchment paper, then you don't have to spray it. I've also used cream of mushroom soup to coat meat with, and mayonnaise too, but using the mayonnaise, I then bread the meat. At least with the sour cream, the breasts wouldn't be dry. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a greased > 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper > until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the > crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the > breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I am looking forward to cooking this dish as well. mike -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I wouldn't use a cookie sheet. But that's just my preference. But you can try it and let us know how it comes out. It shouldn't be too juicy, since there isno tomato in it. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 09, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a greased > 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper > until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the > crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the > breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Parmesan Sour Cream Chicken
Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
