One of Ryan’s all-time favorite dishes is Parmesan Chicken. Any time we go to an Italian restaurant, that is what he will order, without even looking at the menu. Lately, I’ve been subscribing to all kinds of recipe/foodie blogs, and when I saw the pictures of this recipe on for the love of cooking, I HAD to make it. I did not even bother entering this information into the recipe builder on Weight Watchers because I am sure I don’t want to ruin that great recipe by knowing how bad for me it is! It was everything the picture promised – crunchy but juicy and bursting with flavor. It was amazing. Five stars, without a doubt.
DISCLAIMER: This is NOT a POINTS-friendly recipe :)
2 boneless skinless chicken breasts
½ cup Italian style bread crumbs
½ cup Parmesan cheese, grated
½ teaspoon garlic powder
½ teaspoon dried basil
2 teaspoons butter, divided
2 teaspoons olive oil, divided
Place the chicken breasts between two pieces of saran wrap and pound them, with a mallet, until they are 1/4 inch thick. Cut each breast in half.
Heat 1 tsp olive oil and 1 tsp butter in a skillet over medium heat. Combine breadcrumbs, Parmesan cheese, garlic powder, dried basil, salt and pepper and mix thoroughly. Taste and re-season if necessary. Beat the two eggs in a separate bowl. Dip the chicken in the egg mixture then the bread crumbs, making sure to coat evenly, then place in the hot skillet. Cook the chicken 3-4 minutes on each side, until cooked through. Remove from heat and serve.
Source: For The Love of Cooking
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