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PARMESAN CRUSTED CHICKEN

This is a wonderful chicken recipe to add to your list. It’s simple enough to make dinner for a short weeknight but still sophisticated enough for company. I guess it is mainly that it has some similarities to chicken fingers.

Even children enjoy it. There are two performance secrets: first, tenderizes the meat and guarantees even cooking by beating the chicken breasts to even 1/4-inch thickness; and, second, a three-step breading process ensures that the coating adheres to the meat as it cooks, resulting in a crispy crust and juicy interior every time.

Fresh herbs are entirely optional; use what you have, or none at all, on hand.

INGREDIENTS:

2lbs Boneless Breast of Skinless Chicken.
An Eggs.
Water 1 tbsp.
1 Tsp of Garlic {Minced}.
½ teaspoon Of Salt.
½ tsp.Of Black Pepper.
2 cups of Parmesan Shredded Cheese.
Salted Butter, about 4 tablespoons.
3 tsp.Of Olive Oil.

DIRECTIONS:

  1.  Halve each breast and pound it to around 1/2 “thick.
  2. In a small dish, beat the egg and water until stirred.
  3.  Mix in minced garlic, salt, and black pepper, and whisk.
  4.  In another large bowl, put the parmesan cheese.
  5. Take care to cover each piece of chicken in an egg mixture.
  6.  Enable the excess egg to trickle free.
  7. Place in parmesan. Sprinkle on top with more parmesan. Press softly on the other side, then turn and repeat. Excess shakes off. Repeat with leftover chicken.
  8. Set the butter and oil over high heat in a broad skillet.
  9. Place the chicken and do not move until the sides are brown approximately 3 minutes.
  10. Push gently with a spatula, then turn over and do not move until browned again.
  11. Push with a spatula gently and remove it to the chafing dish.

ENJOY IT!!!! PERSONALLY, I USUALLY SERVE WITH A HOT SIDE-SAUSE, IT GIVES THE CHICKEN AN INCREDIBLE TASTE!!!

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