145.0...Parmesan Chicken

There’s nothing like the satisfaction of cooking a fabulous meal that your whole family enjoys. I’d have to say, after last night’s dinner I was throughly satisfied. 

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Parmesan Chicken (Serves 4)

Recipe adapted from Ina Garten


4 boneless, skinless chicken breasts

3/4 cup all-purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 large eggs

1 Tbsp water

1 cup seasoned dry bread crumbs

1/2 cup freshly grated Parmesan

Unsalted butter

Good olive oil


1. Pound the chicken breasts until they are 1/4-inch thick. 

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbsp water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

3. Heat 1 Tbsp of butter and 1 Tbsp of olive oil in a large nonstick sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Printable Recipe

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I served the chicken with Sautéed Zucchini with Orzo (recipe coming). Both the chicken and the orzo were insanely delicious. Perfect combination of flavors. The chicken was crispy and fabulous!! 

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Lunch yesterday was a tuna salad sandwich and mixed green salad. 

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Breakfast this morning was a toasted English muffin with peanut butter. 

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After I took the kids to school, I went to spin class and had a fabulous workout. I walked out of there completely spent and sweaty. I think I earned some wine tonight! :)

Lunch was leftover Parmesan Chicken, Sautéed Zucchini with Orzo and a salad. 

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 Who is your favorite Food Network chef? Ina Garten all the way! I have made some of her recipes for the first time for a dinner party without trying them first, always knowing they will turn out perfectly.

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