Parmesan-Crusted Chicken
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Parmesan-Crusted Chicken
| Fri, 12-28-2007 - 10:01pm |
Parmesan-Crusted Chicken


1 cup grated Parmesan cheese
1 cup whole wheat panko bread crumbs
1 teaspoon parsley
3 tablespoons olive oil
8 thin-sliced skinless, boneless chicken breasts

Be sure to use Japanese bread crumbs (panko). These have a much bigger flake than traditional crumbs and make a crisper coating.

Serving: 4
Serving: 4
In a large bowl, combine the cheese, bread crumbs and parsley. Add a generous amount of salt (or garlic salt) and pepper.
In a large skillet over medium-high heat, add the olive oil. Place one piece of chicken at a time into the Parmesan mixture and coat with the crumbs. Add 2 to 3 chicken pieces to the pan at a time; don't crowd. Cook for about 4 minutes per side. Season with additional salt and pepper. Serve with mashed sweet potatoes if you like.
In a large skillet over medium-high heat, add the olive oil. Place one piece of chicken at a time into the Parmesan mixture and coat with the crumbs. Add 2 to 3 chicken pieces to the pan at a time; don't crowd. Cook for about 4 minutes per side. Season with additional salt and pepper. Serve with mashed sweet potatoes if you like.



I was excited to finally find ww panko bread crumbs a few days ago in a nearby supermarket (expensive though
Doreen
I found the Ian's brand and it was either $4.39 or $4.89 for the container. To me thats expensive but like so many healthy options, well worth it.
Doreen