Saturday, June 15, 2013

Parmesan Chicken Breasts

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

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