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Parmesan Chicken

Parmesan Chicken

I really love checking cookbooks out from the library and reading them after the kids go to bed. I adapted this recipe from the Ina Garten, Barefoot Contessa, Family Style Cookbook. It was a fairly simple recipe to make with little clean-up. The chicken was crunchy on the outside while moist and tender inside. I served this parmesan chicken with Brown-Butter Mashed Red Potatoes and a Roasted Carrot and Butternut Squash Salad with Mixed Greens, Extra Sharp Cheddar, and Pinenuts. It was a wonderful meal that we all enjoyed.

Side Note: Guess what happened last night? I accidentally deleted the ingredient photos for this recipe permanently off my camera before I downloaded them to the computer. It’s the first time I have ever done that with the food blog photos in the 6 years I have been blogging! I guess it had to happen sometime. UGH. So, until I cook this parmesan chicken again and take some ingredient shots, this recipe will not have an ingredient picture. Sorry!

Parmesan Chicken

How to Make Parmesan Chicken

Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick. Cut each breast in half.

Heat the olive oil in a skillet over medium heat. Combine panko, Parmesan cheese, garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste then mix thoroughly. Taste and re-season if necessary. Beat the egg in a separate bowl. Dip the chicken in the egg mixture then the panko, making sure to coat evenly. Place the chicken directly into the hot skillet. Cook for 3-4 minutes on each side, or until cooked through. Remove from heat and serve. Enjoy. 

Parmesan Chicken

 

Parmesan Chicken

Parmesan Chicken

Servings: 4

Ingredients

  • 2 boneless skinless chicken breasts
  • ½ cup Italian style bread crumbs
  • ½ cup Parmesan cheese shredded
  • ½ tsp garlic powder
  • ½ tsp dried basil
  • Pinch of crushed red pepper flakes
  • Sea salt and fresh cracked pepper to taste
  • 1-2 eggs mixed thoroughly
  • 1 tbsp olive oil more if needed

Instructions

  • Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick. Cut each breast in half.
  • Combine panko, Parmesan cheese, garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste then mix thoroughly. Taste and re-season if necessary. Beat the egg in a separate bowl. Dip the chicken in the egg mixture then the panko, making sure to coat evenly,
  • Heat the olive oil in a skillet over medium heat. Combine panko, Parmesan cheese, garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste then mix thoroughly. Taste and re-season if necessary. Beat the egg in a separate bowl. Dip the chicken in the egg mixture then the panko, making sure to coat evenly. Place the chicken directly into the hot skillet. Cook for 3-4 minutes on each side, or until cooked through. Remove from heat and serve. Enjoy.
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15 Comments

  1. I’ve never been organized enough to take even a single ingredient photo, so the fact that you deleted one just means you’re not quite as perfect as we thought! But your food picture certainly wouldn’t indicate that. Your chicken looks delicious.

  2. I have made Ina’s Parmesan chicken recipe dozens of times. It’s a family favorite, and I love to serve it with her salad and lemon vinaigrette- delicious! I’m sorry your ingredient photo was deleted. I love that you take the time to photograph your ingredients, Pam! 🙂

  3. I feel for your picture loss! Hate it when that happens. I’ve learned to download immediately, then backup to second (external) hard drive. And then I remove the card from the camera and put in a different card, just in case. As I said, I hate losing pictures — and you can tell that’s happened to me. Anyway, really super dish — thanks for this.

  4. Once in six years is a pretty good record, Pam. I’ve done it more times than I can remember, lol…

    Parmesan Chicken is a favorite around here too. I really need to make us some. Thanks for sharing, Pam…

  5. Well at least you didn’t delete the plated pics…..I have done that and it really really sucks. Pretty sure that I made up a few words when I realized it happened. Stellar Photorecovery does a great job of pulling this info from SD cards, even after formatting but I don’t know how it works on a camera if you were using onboard storage.

  6. I can’t wait to try this but I do have a question for you. I would like to know approximately how many carbs are in a serving? I will still make this dish but I would serve it more if I had the nutritional information.