We have been experimenting in our kitchen a lot lately. The same afternoon I was messing around with my Thai Chicken Soup (recipe still in the works because I want to tweak it), H took the remaining chicken breasts and made Parmesan Chicken. I was not prepared for the party that was about to happen in my mouth. His Parmesan Chicken is that good.
Really simple, too.
So, basically, this is a KISS recipe. Which means Keep It Simple Stupid, not that it was concocted by Ace Frehley.
Sorry, I got sidetracked.
Where was I? Chicken? Oh, yes.
If you can spare 10 minutes from rocking and rolling all night and partying every day, you can whip up some delicious chicken.
Parmesan Crusted Chicken Recipe
Here’s the rundown, according to H:
- 4 chicken breasts
- 3-4 eggs
- Milk
- Panko crumbs
- Parmesan cheese
- Spices of your choosing
Heat oven to 380. Slice your chicken breasts in half. For every whole chicken breast, add one egg into a bowl. Mix with a splash of milk and any spices you desire (not necessary; this chicken is tasty without additional seasoning). Spread Panko crumbs onto a flat surface. Dip chicken in egg mixture, then crumbs. Lay flat into baking dish. Sprinkle with grated Parmesan. Bake until golden brown. Be careful not to overcook; chicken will dry out.
