Chicken ParmesanFeatured by Dion Vineyard in the Pinot Noir Wine Club.
An easy way to make tonight's dinner a hit! Try this delicious chicken parm recipe paired with a glass of Pinot from your Pinot Noir Wine Club shipment!Yield: 2
Prep Time: 20 Minutes
Cook Time: 55 Minutes
• 2 Boneless, skinless chicken breasts
• 2 TBS flour
• 1-2 eggs
• 1/2 cup parmesan cheese
• 1/2 cup Panko or bread crumbs
• Salt and pepper, to taste
• 1 tsp. dried basil
Pre-heat oven to 375.
Slice the chicken breasts thin, pound out with a meat tenderizer to flatten.
Stir with a fork - Parmesan, Panko, dried basil, and salt/pepper in bowl.
Set up 3 plates/bowls – first with flour, second with beaten eggs, third with breading mix.
Dredge the chicken breast in flour, both sides, move to eggs, both sides, and thoroughly pack on the breading. Place in a single layer in a glass or metal baking dish, coated with olive oil spray.
Bake for 30 minutes at 375, breading should be browning and olive oil sizzling – check by slicing open one breast if unsure. Finish with 1.5 minutes on broil.
Serve immediately, I accompany this dish with angel hair pasta or rice, and a side dish of stir-fried vegetables – usually whatever is in season. I can always find broccoli, cauliflower, mushrooms, and zucchini, sautéed in EVOO with browned shallots.