Parmesan Crusted Chicken
Print RecipeIngredients
- 1/2 Cup Hellmann’s®
- 1/4 Cup Parmesan Cheese grated
- 4 BONELESS Chicken Breast (about 1-1/4 lbs.)
- 4 Tsp Italian seasoned dry bread crumbs
Notes
Slice chicken breasts in half: makes them thinner without pounding them so they cook fast.
Season to start the flavor-romance: I use Italian seasoning but you can use whatever you have — just make sure you love it.
Dip in a garlicky egg wash: fresh garlic is best but you CAN sub with garlic powder. Use 1 teaspoon.Coat in parmesan/almond flour mixture.Fry to crispy, golden heaven for 4 minutes each side. Cook in an olive oil/butter mixture.
You can use either or both together as we always do. I find the butter/oil mixture yields perfect golden-crust results.Temperature should be set to medium-high to prevent the cheese from burning and leaving you with under-cooked chicken on the inside