Parmesan Crusted Chicken

Don started cooking this this after the kids head off to college, mostly because he usually has some chicken breasts around and always has some sort of parmesan cheese. It’s an easy meal to make for one or two. The Kraft grated stuff is expensive at Publix, but is pretty good for most of our recipes. Just don’t try it with that yucky dried stuff we all grew up on.

This is the worlds’ easiest great tasting chicken, quick, involves 4 ingredients and tastes great. We will just cook this up and serve it with some steamed broccoli for dinner.

You can use a whole, skinless breast, or you can plop the breast down on a cutting board, and with a sharp knife, cut it in half horizontally. This cooks faster and is actually all the protein we probably need. Or you can just cook one breast for each person.

A great meal in 15 minutes.

Ingredients

Two skinless, boneless chicken breasts (or one breast cut in half)

1 TB Olive oil

Fresh ground black pepper (we like the peppercorn medley grinder)

Parm Cheese

Directions

Begin heating a skillet and put in the olive oil. For whole breasts, heat to medium, for sliced, medium high.

Put some parm cheese on a plate. Put the chicken down on the cheese. Grind on some peppercorn. Sprinkle some more parm on top and take some waxed paper and place it on top of the chicken. Press down hard and move the chicken and add more parm so that the chicken has a lot of parm pressed into it. If you don’t have waxed paper, just press it in by hand.

When the skillet is at temp (and NOT BEFORE) toss in the breasts. A breast cut in half may be finished after about 4 minutes on each side. You want a nice golden brown. Whole breasts may need about 7 minutes on each side. Check to make sure they are cooked through.

That’s it. A parm chicken sliced in half also makes a great sandwich, a little mayo, 5 grain bread and a little romaine lettuce and you have a winner.