Thursday, May 6, 2010

Chicken Parmesan Chicken

Great as a Sandwich or atop your favorite Pastas!
Chicken Parmesan Chicken
3-4 Boneless Skinless Chicken Breasts
2 Eggs
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp salt
1/4 tsp Black Pepper
1/2 tsp Dried Basil
1 cup Italian Bread Crumbs
Parmesan Cheese
Fresh Parsley (or dried)

Begin heating about 1/2 inch of oil in a large skillet.  Whisk the eggs and spices together in a medium bowl.  Pour the breadcrumbs and 3 tbsp Parmesan Cheese into a separate bowl.  Pat the chicken breasts dry with a paper towel, and dip into the egg batter.  Press this into the bread crumb mixture, being sure to coat the breast.  You can re-dip in the egg and re-bread if you want a thick crust, but it is not necessary if you do not want to.  Place the breaded breasts into the heated oil and brown on both sides, about 8 minutes on each.

Do not over heat the oil or over cook the chicken.  Once the sides appear to be browning, flip!  Burnt bread crumbs and dry chicken are  no match for what you are hoping to enjoy!  If your chicken breasts are thick, you may need to transfer them into a pre-heated 350 degree Fahrenheit for 15 minutes.  This is not necessary for 1 inch and thinner breasts. After cooking, let cool for 5 minutes, the serve with your favorite pastas!  I recommended topping with parmesan cheese and fresh parsley. This is wonderful with red sauce as a chicken parmesan sandwich -- top with mozzarella and serve on a toasted bun!

Pictured plain and with fresh parsley and parmesan cheese on top!  Also fantastic with Alfredo Sauce!





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