This chicken Parmesan recipe is not your typical one! Instead, chicken tenders are fried to a golden brown and then finished in a wonderful cream sauce after being covered in a blend of freshly grated Parmesan cheese and Italian-seasoned panko crumbs. This might go well with some pasta or perhaps some mashed potatoes. This supper menu will be pleasantly completed by a salad and a green vegetable.
| Prep Time: | 15 mins |
| Cook Time: | 57 mins |
| Additional Time: | 3 hrs 20 mins |
| Total Time: | 4 hrs 32 mins |
| Servings: | 6 |
| Yield: | 6 chicken breasts |
Ingredients
- canola oil
- 6 tablespoons honey
- 1 tablespoon ancho chile powder
- ½ tablespoon garlic powder
- 2 teaspoons Mexican-style hot sauce (such as Cholula®)
- 6 (8 ounce) bone-in chicken breast halves
- 5 ears corn
- 1 tablespoon canola oil, or as needed
- salt and ground black pepper to taste
- 2 large sweet potatoes
- ¼ cup heavy whipping cream
Instructions
- Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
- Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
- Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 780 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 7 g |
| Protein | 50 g |
| Saturated Fat | 7 g |
| Sodium | 274 mg |
| Sugars | 26 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for Naomi and she loved it. I made it by mashing the yams, corn, and cream in a pot instead of using a blender. I also put the marinade ingredients into a Ziploc bag, mixed it by squeezing, then added the chicken instead of mixing the marinade in a bowl. Less mess that way. I used cream but milk would work fine. You can mix corn into the yams or not. Either way would be fine. I used skinless boneless filets. They cooked faster and were still yummy. Grilling bone-in chicken without burning it requires about an hour of constant attention. My way was easier. This recipe is worth keeping for the marinade alone. This marinade is going into my regular rotation. Marinade Tip: Poke skinless chicken several times with a fork to allow it to soak up marinade better. 2 hrs soaking is enough. All day soaking is fine but it’s no better than 2 hrs.
I made this tonight and it was amazing.
Delicious. Unique. We love sweet / savoury flavours so this was perfect. To cut down on total cooking time, cook the sweet potatoes in the microwave (opposite sides for 5-7 mins each; remember to poke the skin with a fork beforehand!), and I cooked the corn in a toaster over to avoid using the oven altogether.
This was so easy and delicious! My boyfriend raved about it all night. Although I did do a few things differently (I used half and half rather than heavy cream, used a bag of frozen corn rather than ears, used boneless skinless chicken breasts, added 3 tablespoons of butter to the sweet potato mix, and I put about a teaspoon of salt into the marinade,) I think next time I make it I will add more chili powder, more hot sauce, and maybe some cayenne powder into the marinade. I also think I would put a dash of chili powder on top of the corn along with the salt and pepper, and might try experimenting with a dash or so of cinnamon in the sweet potato mix. With these changes, this recipe is certainly deserving of 5 stars! After I’ve written all of that I’m craving this meal again.
This was a pretty tasty meal but it needed a minor tweak to the sweet potatoes and there needs to be a measurement for the oil used in the marinade. I used 1 tablespoon because it didn’t specify. Instead of grilling I did roast my chicken in the oven and it was great. After tasting the sweet potatoes I added 2 TB of butter, and that made them perfect. My husband has already requested for me to make it again. Next time I think I will make it with boneless, skinless chicken breast though.