This dish isn't to be mistaken for an Italian
Chicken Parmesan which is a dish covered with marinara sauce and cheddar.
I'm not going to mislead anybody, I love seared chicken in any shape or structure! A prepared fresh crunchy covering with delicate succulent chicken inside. As much as I love seared chicken, my waistline doesn't so I don't eat it frequently. That implies I needed to figure out how to make stove prepared chicken that has crunch and is delicate and succulent! Presto. Here we are!
Utilize a blend to get the best flavor and crunch! I use Panko bread pieces alongside cornflake morsels and new parmesan cheddar. Newly destroyed parmesan is ideal yet when there's no other option, ground will do.
Ingredients
- 6 chicken breast halves
- 3 eggs , beaten
- 1 ½ cups flour
- 2 cups Panko Bread Crumbs
- 1 cup cornflake crumbs
- ½ cup Parmesan cheese
- 1 ½ teaspoons garlic powder
- 2 tablespoons parsley flakes
- ½ teaspoon each salt and pepper
Instructions
- Preheat oven to 375°F.
- Pound chicken breasts to ½ inch thickness.
- Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper.
- In a second dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powder.
- Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
- Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray.
- Bake at 375°F for 30-35 min or until juices run clear.
