This recipe is a family favorite. I've been asked to make it time and again. My daughter doesn't like chicken breasts as they are too dry. But she loves these tender and juicy Parmesan crusted chicken breasts. Since I already have recipes posted for the roasted veggies and the sweet potato hash. I will just link to them in this blog. The following ingredients list is for the Parmesan crusted chicken breasts.
Ingredients
1 lb (4) chicken breasts
1 c Parmesan grated cheese
1 c Italian bread crumbs
1 egg, beaten
1/2 c flour
salt and pepper to taste
Ingredients and preparation for sweet potato hash can be found here
Ingredients and preparation for roasted veggies can be found here
1. trim chicken breasts and pound out to about 1/4 inch thickness. (note if the chicken breasts are very large, you may need to butterfly them and pound them out. In which case, I suggest completely cutting them in half afterwards as it makes it easier for breading).
2. Set up your breading station. I use aluminum pie pans. You'll need three in total. One for the flour, one for the egg, and one for the bread crumbs and parmesan cheese. Season the flour and egg with a pinch of salt and pepper. Season the bread crumbs/parmesan with just pepper, as the parmesan is already salty enough.
3. Coat the chicken in flour, egg, and then bread crumb/cheese mixture. Shaking off excess after each dipping.
4. Heat a large skillet on medium high heat, once the pan is good and hot add a tablespoon or two of oil to the pan, allow the oil to coat the pan, then gently place the chicken breasts into the pan, laying them away from you so as not to splatter any grease on yourself.
5. Cook on each side for 4 to 6 minutes until cooked through. Serve with veggies and sweet potato hash.
Simple and delicious!
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