After doing “spring cleaning” all day yesterday it was about 6 o’clock before we (well actually Natalie) started thinking about dinner. After being in the house all day, we (actually Josue) contemplated going out, but we (actually I) decided we should not spend the money. But then…what to cook? Josue suggested pasta so I decided to make one of his favorites — Chicken Parmesan. This was the quick and easy version, but it was also easy on the tongue.
Serves 2-4 depending on hunger level
- 2 chicken breasts
- Garlic powder
- 1 egg
- 2/3 cup breadcrumbs
- 1/4 cup parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon olive oil
Preheat the oven to 350 degrees. Place an iron skillet in the oven to heat up.
Butterfly the chicken breasts = cut them almost in half, leaving the two sides attached in the middle. (If you’re planning to serve more than 2 with this meal, go ahead and cut them in half).
Cover the meat with plastic wrap and pound the breasts until they’re about 1/4 inch thick.
Sprinkle both sides of the breasts with salt, pepper and garlic powder.
Place the egg into a dish and beat it. To another dish, add the breadcrumbs, parmesan cheese, oregano and basil.
Dip each chicken breast in the egg, coating both sides, and then into the breadcrumbs, coating both sides.
Remove the iron skillet from the oven and add the olive oil. Add the chicken breasts and cook for about 15-20 minutes (or until fully cooked), flipping the breasts once. Cooking the chicken in the preheated iron skillet will give it a crispy, golden crust, like you’d get if you were frying it.
I served the chicken over pasta with a red sauce.
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