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Recipes

My Virtual Cookbook: Palate Pleasing Parmesan Crusted Chicken

As some may already know, I took on cooking as a required hobby back in 2009 when Carlo I got married. As newlyweds working full-time and attending our MBA classes at night we had to find inexpensive and quick solutions for dinner every night. So in an effort to save money the first decision we made is that I would cook instead of picking up food. However with a window of about 1 hour to cook and eat, I had to get rather creative on meal choices. So over the past 2 years I have mastered many quick, healthy, and simple recipes. After a couple of compliments and being asked my recipes on a few occasions I’ve decided to post 1 recipe per week of what I’m cooking. Hope everyone likes it!

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.

Ingredients:

1 Lb. of Chicken breasts (milanesa style)

Shredded Parmesan (1 regular sized bag will work)

Garlic Salt

Dried Basil

1 Egg

Palate Pleasing Parmesan Crusted Chicken

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!

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Discussion

One thought on “My Virtual Cookbook: Palate Pleasing Parmesan Crusted Chicken

  1. Looks great 😀 Parmesan is by far my favourite cheese at the moment.

    Posted by frugalfeeding | September 9, 2011, 3:35 pm

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