Chicken pieces from the oven
On an inspiring culinary journey, I uncovered the art of creating Chicken pieces from the oven, a dish that encapsulates the rustic charm of Southern France. This masterpiece is elegantly simple, utilizing chicken as its canvas, adorned with a golden Parmesan crust and seasoned with a medley of aromatic herbs like rosemary, thyme, and oregano. These elements come together to infuse the chicken with a bouquet of flavors that are both earthy and refined. After several experiments to perfect this recipe, I've crafted a dish that not only pays homage to its regional origins but also boasts a perfect balance of crunchy texture and juicy tenderness. Now, I am delighted to share this recipe, inviting you to recreate and savor a piece of my journey. It serves as more than just a meal; it's a gateway to exploring the rich tapestry of flavors that Southern France has to offer, ensuring a dining experience that pleases the palate and warms the heart.
Equipment
- 1 oven
Ingredients
- large chicken breast without skin and bones cut into equal pieces 2 pieces.
- olive oil 2 tbsp. l.
- crumb of whole-wheat bread with dried herbs 6 tablespoons. l.
- grated Parmesan or other hard cheese 2 tablespoons. l.
- salt and pepper to taste
Instructions
- Chicken salt and pepper.
- Oil pour into a bowl and mix with pieces of sirloin.
- Roll nuggets breaded with cheese and crumbs.
- Preheat oven to 380F degrees. Put the fillets on a baking sheet with non-stick coating.
- Cook in the oven for 8 – 10 minutes, then turn over the Nuggets and bake for about 4-5 minutes.
- Serve with natural spicy tomato sauce.