I think it's finally feeling like summer and the rain has passed. I had some chicken breasts in the refrigerator so I decided to tweak my recipe for Parmesan pork chops a little bit for them.
Parmesan Chicken Breasts
3 skinless, boneless chicken breasts
10 butter crackers, crushed
salt and freshly ground pepper to taste
1/4 tsp paprika
1/4 tsp garlic powder
3 tbsp extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
Pound the chicken breasts with the flat side of your tenderizer until 1/4" think. Use the spiked side to embed the seasonings and crackers, flip and do the same to the 2nd side. Place in a hot skillet with extra virgin olive oil and cook until almost 165°. Divide out grated Parmesan cheese on each of the chicken breasts and place in a 350° oven until melted and golden brown - about 5 minutes. Be sure to test the temperature again to make sure it's at least 165°.