LITTLE CHUCK'S PARMESAN CRUSTED CHICKEN RECIPE

 

Little Chuck’s Parmesan Crusted Chicken Recipe

I met Little Chuck at the meals we served at Chapel by the Sea on Fort Myer’s Beach.  Big Chuck was our church sextan.  Little Chuck was one of the homeless guys on the island who would come in and get breakfast and a lunch sandwich to go.  One day, he volunteered to start cooking breakfast, and I discovered he was an excellent cook.  That had been his job before his alcoholism led to his inability to keep steady work.  After he started cooking for the meal’s program, he started back with Alcoholics Anonymous and eventually began cooking at one of the restaurants on the north side of the beach.  Some may find it strange that Little Chuck worked as the bartender at the restaurant.  

This was my favorite dish – well, one of them.  And one day he shared it with me. 

Little Chuck’s story has no happy ending.  One day, after a long period of sobriety, he got drunk and passed out on the beach.  He was too drunk to know the tide was coming in, and he drowned.  That sort of thing happened on the island from time to time.  I share that story because when he was sober, he eagerly told people how easy it was for us to lose the things we held dear, and he cautioned us to be mindful of our weaknesses and temptations.  Here’s to you Little Chuck.  May we all remember your wisdom.

This is one of my wife's favorites.

 

Ingredients

• 4 skinless/boneless chicken breasts
• Salt/Pepper, to taste
• 3 Tablespoons olive oil for cooking
• About a cup of Italian Salad Dressing (for the marinade)

• 1/2 cup Parmesan cheese, chopped into bits
• 1/2 cup Provolone cheese, chopped into bits
• 6 Tablespoons Buttermilk Ranch salad dressing, regular Ranch will also do fine
• 4 Tablespoons melted butter
• 3/4 cup panko breadcrumbs
• 2 teaspoons garlic powder
  Note: for the crust, you will prepare the Parmesan, Provolone, and Ranch first - and spread that over the chicken.  And then you will combine the melted butter, garlic powder and breadcrumbs after the cheese blend is added on top of the chicken.  

Instructions

1. Place the chicken in a gallon freezer bag, remove the air, and seal. 
2. Take a meat tenderizer to pound the bagged chicken to about 1/2 inch thick. Remember, the chicken will plump up and be thicker when cooked.
3. Sprinkle each side of the chicken lightly with salt and pepper if desired.
4. Place the chicken in another freezer bag and add the marinade. Seal out the air in the bag. Refrigerate for a minimum of 30 minutes – but it is best to marinade overnight.
5. READY TO COOK?  Let’s do this!
6. Heat 2-3 tablespoons of olive oil in a skillet over medium-high heat. (Little Chuck was a Southerner, like me, and believed that a cast iron skillet provides the best sear and flavor).
7. Sear the chicken on each side for 4-5 minutes. DO NOT move the chicken around as it sizzles, that will hinder the nice golden sear appearance. WATCH FOR THE PAN GETTING TOO HOT and if necessary, reduce the heat to medium.
8. Once each side has a nice sear and the middle is cooked, move the chicken to another clean skillet or baking sheet and tent with foil to keep it warm.  MOVE ON TO THE PARMESAN CRUST.
9. Preheat the oven to a low broil. (450° F.)
10. Combine ½ cup of bits of Parmesan, ½ cup of bits of Provolone, and Ranch dressing. Stir these ingredients together, and don’t worry if the consistency is a bit lumpy – no problem.
11. Spread this cheese mixture over the top of the chicken.
12. Combine the melted 4 tablespoons of melted butter, 2 teaspoons of garlic powder, and ¾ cups of panko breadcrumbs
13. Spoon the breadcrumb mix on top of the cheese.
14. Broil for 3-4 minutes, the top begins to brown slightly. (Watch it closely during this time.)