Parmesan Crusted Chicken Breast

Is chicken boring the crap out of you?  I see chicken as a blank slate, desperately in need of a pulling, a shredding, a pounding, a battering, a sear, a roast or a glaze.  Parmesan Crusted Chicken Breast is worth the time, effort and the use of two heat sources (stove top and oven).  You’ll end up with a crisp cheesy crust on the outside and juicy meat on the inside.  Serve with a fresh crunchy salad and you’re good to go.



Makes 1-2 servings

1 boneless chicken breast
1/4 cup shredded Parmesan cheese
1/4 cup flour
1 egg, beaten
2 tablespoons olive oil
Coarse Salt
Fresh cracked black pepper

Preheat oven to 350 degrees and have a tin foil lined baking sheet set aside.  Prepare 2 bowls, one with flour, one with the egg.  Prepare a saute pan coated with the olive oil.  Sprinkle raw chicken breast on both sides with salt and pepper.  Dip the chicken into the flour to fully coat, then dip into the egg to fully coat.  Place the chicken on a piece of tin foil or parchment paper (separate from the one on your baking sheet) and sprinkle the cheese on both sides, coating completely, then press the cheese into the chicken by folding over the tin foil or paper onto the chicken.  Get your pan hot and then sear chicken on each side until golden brown and crispy, a few minutes each side.  If you flip the chicken too soon, the cheese will pull off so be patient and let the cheese get crispy and adhere to the chicken before flipping. 

As soon as the parmesan is brown and crispy on both sides of the chicken, transfer chicken to the baking sheet and place in the oven.  Bake for about 20 minutes or until fully cooked through.