Monday, May 11, 2009

Parmesan Crusted Chicken


This recipe I came up with one weekend while the husband was away at work. I had it two days in a row, once on a salad, once with tomato sauce on top, either way it's delish!



  • 1 or 2 boneless, skinless chicken breasts-- thin sliced

  • 1 egg

  • 1/2-3/4 parm cheese, grated

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon dried basil

  • ground black pepper

  • cooking spray

  • large skillet

Heat the skillet over medium heat. Beat egg and dip chicken pieces into it, fully coat. Then mix Parmesan cheese, a few grids black pepper, parsley and basil and mix together. Coat the egg dipped chicken in the parm mixture. Spray skillet and cook chicken 3-4 minutes each side.


The taste of the crispy cheese on the outside kinda reminds me of a crispy grilled cheese sandwich. You can also use this chicken as a base for baked chicken parm. Just cook the chicken as per the directions, lay in a baking sheet, add sauce and mozzarella cheese on top and bake on 350 for 10 minutes. Be creative!

4 comments:

  1. hi Karen, Thank you so much for the recipes... I love to cook and was afraid after wls that would end but between you and eggface and several others from Obesityhelp. so keep them coming

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  2. I agree with Brenda. I am almost 3 weeks out and looking for recipes already! This is great!

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  3. OMG THIS IS SO GOOD! VERY EASY TO!

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  4. Holy mother that is all - that looks delicious!

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