Baked Parmesan Chicken with Umami
by Anthony Solimini
Baked Parmesan Chicken with Uncle A’s Unbelievable Umami and Sun-Dried Tomatoes!
2 Chicken Breasts and 2 Boneless Skinless Thighs
Brown the chicken in a cast iron skillet with 1 tbsp EVOO
Remove chicken, and in the same skillet out some red chili flakes and 2 tbsp of Uncle A’s Unbelievable Umami
Add 3/4 cup chicken broth, 1/2 cup heavy cream, 3/4 cup chopped sun-dried tomatoes and 1/2 cup grated Parmesan Cheese
Bring to a simmer and return the chicken to the the skillet
Transfer the skillet to a pre-heated 375’ oven and bake for about 15-18 minutes!
Plate and serve with fresh basil!
Enjoy!
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp. fresh thyme leaves
1 tsp. crushed red pepper flakes
3/4 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. chopped sun-dried tomatoes
1/4 c. freshly grated Parmesan
Freshly torn basil, for serving
2 Chicken Breasts and 2 Boneless Skinless Thighs
Brown the chicken in a cast iron skillet with 1 tbsp EVOO
Remove chicken, and in the same skillet out some red chili flakes and 2 tbsp of Uncle A’s Unbelievable Umami
Add 3/4 cup chicken broth, 1/2 cup heavy cream, 3/4 cup chopped sun-dried tomatoes and 1/2 cup grated Parmesan Cheese
Bring to a simmer and return the chicken to the the skillet
Transfer the skillet to a pre-heated 375’ oven and bake for about 15-18 minutes!
Plate and serve with fresh basil!
Enjoy!
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp. fresh thyme leaves
1 tsp. crushed red pepper flakes
3/4 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. chopped sun-dried tomatoes
1/4 c. freshly grated Parmesan
Freshly torn basil, for serving