What did I make last night? My famous parmesan crusted chicken : ) This one is great for two reasons: it’s simple and the main dish is gluten-free.
1 Lb. of Chicken breasts (milanesa style)
Shredded Parmesan (1 regular sized bag will work)
Directions: Preheat oven to 425*. Place one sheet of parchment paper on any baking pan. While oven is preheating whisk one egg in a bowl and pile about half of the parmesan cheese on to a plate of flat surface. Dip each chicken breast into the egg and then pat it on the plate of parmesan until it is almost completely covered, place on pan. Replenish your plate of parmesan as it runs out. After covering each breast in the egg and parmesan crust, sprinkle across the chicken garlic salt (I like the one that comes with parsley in it) and dried basil. Bake for 30 minutes or until thickest piece of chicken is white in the center. I usually serve it with a small side of pasta and big green leaf salad.
Tips to make it lighter: Use reduced fat parmesan cheese and dip in only egg whites.
Let me know what you think!