Saturday, February 12, 2011

Parmesan Chicken

A lesser woman would have opened a can of soup and gone to bed in my condition. Just a cold, I think, but still miserable. But I and Mr. Wonderful were REALLY craving some parmesan chicken. So, this momma cooked when she probably could have gotten away with not.

*Breadcrumbs pictured are NOT gluten-free. You can leave out breadcrumbs entirely, and it's still perfect.
What you need:

oil, canola or olive
2 boneless skinless chicken breasts
1 egg, beaten
grated parmesan cheese
breadcrumbs, optional. I didn't have any gluten-free breadcrumbs, so I left it out of mine. But did use some for the other "gluten-eaters" in the house.
noodles, marinara sauce, mozzarella to serve over chicken, optional

How you make it:

Heat oil in skillet over medium heat. Put egg in one bowl. Put cheese (and breadcrumbs, optional) in another bowl. Rinse and pat dry the chicken. Dip the chicken in the egg first, then the cheese/breadcrumbs. Brown both sides in the skillet on a medium heat. Cover and reduce heat to low to cook through. Depending on how thick the chicken is, 10-20 minutes. Remove cover and turn heat up to medium high to crisp up both sides of chicken, flipping it only once. You will ruin the parm "crust" if you mess with it too much.
You can serve it sliced over pasta with marinara and shredded mozzarella, or just as a whole piece of chicken, as seen just below.
There. Done. I'm exhausted. Good night.

Terrible picture, I know.


  1. Another one of those wonderful old standbys that I seem to have lost track of. Funny, huh? Nice reminder. And, I bought Napa cabbage so that I can make Chicken Fried Rice - it's obviously been too long!

  2. That's what I'm here remind you of the old standbys....that's all I cook, it seems. :)