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 > <cookinginthedark@acbradio.org> 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 >> <cookinginthedark@acbradio.org> 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 <cookinginthedark-boun...@acbradio.org> On Behalf Of >> Jan via Cookinginthedark >> Sent: Monday, March 9, 2020 9:52 PM >> To: cookinginthedark@acbradio.org >> Cc: Jan <zarf2...@verizon.net> >> 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 <desertblos...@roadrunner.com> >> 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 <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 <autumnrain...@gmail.com> >> 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 >> >> _______________________________________________ >> 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
