Parmesan Crusted Chicken (Recipe 41 of 150)

Chicken! So boring. I get so tired of chicken, but when one is trying to cut back on calories, one must endure the chicken. And so, when I cook chicken, I need flavor! Big bold flavor. If chicken is the protein on the plate, solo - as in not in a stir-fry or something - then it has to have flavor. 

This recipe was NOT on the menu for this week. I had thawed chicken and wasn't at all sure what I was going to do with it. FB answered that question today. 

This recipe was spot on. The star is the parmesan. It adds a nice, nutty, flavorful coating on this chicken. 

Make this recipe. You won't regret it. The carb count is 3g! THREE grams! Protein is 69g. It's a killer recipe for low carb life. 

Parmesan Crusted Chicken

Recipe from Cincyshopper.com

Serves 4

• 2 lb Boneless Skinless Chicken Breast
• 1 Egg
• 1 T Water
• 1 tsp minced Garlic
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 c Shredded Parmesan Cheese
• 4 T Butter
• 2 T Olive Oil

Cut each breast in half and pound to about 1/2" thick.

Beat egg and water in a shallow bowl until blended.

Add garlic, salt and pepper and whisk to blend.

Place parmesan in another shallow bowl.

Dip each piece of chicken in egg mixture making sure to coat.

Allow excess egg to drip off.

Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.

Place butter and oil in a large skillet over high heat.

Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).

Lightly press with spatula then turn over and again do not move until browned.

Lightly press with spatula and remove to serving plate.