Saturday, September 16

Munchy Parmey Chicken Chunks

All recipes back date a month so they don't interfere with current blogging fyi.

OK, the first-source (prior to modifications, etc.) of this recipe seems to be in Dr. Atkins big recipe book (buy it here) under the title Angel Wings. However, it mosey'd on over to the awesome LowCarber forum on a thread called Heroin Chicken Wings (read thread here). I modified this slightly and I didn't use wings at all, so to further devolve the name of this poor recipe, I call my version Munchy Parmey Chicken Chunks since... well, that's exactly what they are.

Munchy Parmey Chicken Chunks


A bunch of chicken. Use whatever you want. We used about 2-3 pounds of boneless skinless breast of chicken, cut with kitchen scissors up into pieces that held about 2-3 bites.

1 cup grated Parmesan cheese. Personally this recipe's so parmey that it makes you wanna yell OUI! so I think mixing a little Romano in would be nice, we'll do that next time.

2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
Did you know that the higher quality the paprika, the bolder the color? You pay bigtime for the screaming orange level but wow. It's cool.

P.S. I thought there was too much parsley-etc. in this, I'll reduce it next time.

The original recipe had salt but they're insane. Parmesan is so salty already! I wouldn't add any salt unless you're selling drinks to the people you're serving them to.

1/2 tsp. black pepper

1/2 cup butter, melted

Optional: garlic; bit of cayenne; red pepper flakes.


1. Preheat the oven to 350 degrees.

2. Cut the chicken into pieces

3. Combine the cheese(s) and spices in a bowl.

4. Line a shallow baking pan with foil. You'll be sorry if you don't.

5. Melt the butter in whatever fashion you prefer.

6. Dip each chicken piece real well in the butter, roll it around in the cheese and seasoning mixture, and arranged it in the foil-lined pan.

7. Bake for about 1 hour.


Makes however much you make with it! Each piece has only a trace of carbs, since chicken doesn't have any and there's not so much stuff on any given piece.


This would be ideal with marinara sauce but it's carby. We had it with blue cheese dressing for dipping.

My 10 year gave this her "I ate all mine, do you have any more?" approval.

This is a very 'munchy'-like meal. It's not like a warm dinner or something for guests at a table. This is an awesome thing to make when you're going to be sitting around watching a screen and everybody else is munching on junk you can't have if you're lowcarb. Or if you're going to have to eat in the car or something. There aren't many LC foods that are sorta-crunchy, this is novel in that regard.

1 comment:

Anonymous said...

Thought I'd mention that when I made this later, I mixed powdered parmesan, with grated romano (or 3-cheese).

Also, never, never use parchment paper for a dish like this. The molecules of chicken and parchment merge, and . . . it's just really bad... don't do it. :-)