{"id":253,"date":"2013-03-10T11:43:04","date_gmt":"2013-03-10T11:43:04","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=253"},"modified":"2013-03-10T14:37:53","modified_gmt":"2013-03-10T14:37:53","slug":"chicken-parmesan","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/chicken-parmesan\/","title":{"rendered":"Baked Chicken Parmesan"},"content":{"rendered":"<p>Recipe inspired by Mary from my days at FDA (university years).<\/p>\n<p>This is a crowd pleaser everytime and is one of those ideal recipes for large groups.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>4-6 organic chicken breasts, cleaned<\/li>\n<li>1\/2 stick butter<\/li>\n<li>1\/2 cup olive oil<\/li>\n<li>2 1\/2 tablespoons Dijon mustard<\/li>\n<li>4 1\/2 cups breadcrumbs, unseasoned<\/li>\n<li>1 1\/4 cups Parmesan cheese, freshly grated<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 handful sun-dried tomatoes, diced<\/li>\n<li>1 handful parsley, finely chopped<\/li>\n<li>Worcestershire sauce, to taste<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Wash and dry the chicken. Melt the butter, olive oil and garlic. Once the garlic starts to get soft, add the mustard and Worcestershire sauce. Set aside to cool slightly.<\/p>\n<p>Preheat the oven at 350\u02daF.<\/p>\n<p>Mix breadcrumbs with the cheese, salt, parsley and sun-dried tomatoes. Dip the chicken in the olive oil\/butter mixture and coat it with the breadcrumb mixture.<\/p>\n<p>Place the chicken a large shallow baking dish, pouring the remaining olive oil\/butter mixture over it. Bake for 1 1\/2 hours, basting with pan drippings twice over the course of cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe inspired by Mary from my days at FDA (university years). This is a crowd pleaser everytime and is one of those ideal recipes for large groups.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Baked Chicken Parmesan","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,17],"tags":[154,131],"class_list":["post-253","post","type-post","status-publish","format-standard","hentry","category-english","category-poultry","tag-chicken","tag-parmesan"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=253"}],"version-history":[{"count":2,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/253\/revisions"}],"predecessor-version":[{"id":256,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/253\/revisions\/256"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}