PARMESAN CRUSTED CHICKEN #MAINCOURSE #SIMPLEFOOD
This
Parmesan Crusted Chicken is a simple supper thought. We utilize beat
slender chicken bosoms, coat in a heavenly Parmesan covering, and after
that fricasseed to make them firm. Add this chicken plan to your supper
this week.
Recently,
I have been attempting to present some new chicken plans. I generally
discover chicken bosoms at an extraordinary cost at Kroger. So a week
ago, I made our Potato Chip Chicken that the whole family truly
delighted in. I made it again the following night with sharp cream and
cheddar chips and it was additionally a hit.
I
never use to pound my chicken to make it more slender. I have changed
my ways. When I butterfly our chicken bosoms and pound them level, they
cook so a lot speedier. When we have a bustling night, efficient plans
are consistently an absolute necessity. For this Parmesan Crispy
Chicken, the beating strategy spares me from investing an abundant
excess energy in the kitchen.
INGREDIENTS TO MAKE PARMESAN CRUSTED CHICKEN
- 2 lb Boneless Skinless Chicken Breast
- 1 Egg
- 1 tbsp Water
- 1 tsp minced Garlic
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 cup Shredded Parmesan Cheese
- 4 tbsp Butter
- 2 tbsp Olive Oil
HOW TO MAKE PARMESAN CRUSTED CHICKEN
- Cut each breast in half and pound to about 1/2″ thick.
- Beat egg and water in a shallow bowl until blended.
- Add garlic, salt and pepper and whisk to blend.
- Place parmesan in another shallow bowl.
- Dip each piece of chicken in egg mixture making sure to coat.
- Allow excess egg to drip off.
- Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
- Place butter and oil in a large skillet over high heat.
- Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
- Lightly press with spatula then turn over and again do not move until browned.
- Lightly press with spatula and remove to serving plate.
For more detail : http://bit.ly/2Li79vC
