My husbands exact words after his first bite, “Oh my god, Betty, this is so good!
Instructions:
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Prepare the Chicken (5 minutes):
- Place the chicken breasts between two pieces of plastic wrap or parchment paper.
- Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
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Make the Coating (2 minutes):
- In a shallow bowl, whisk together the egg and water until well combined.
- In another shallow dish, combine the shredded Parmesan cheese, minced garlic, salt, and black pepper.
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Coat the Chicken (2 minutes per breast):
- Dip each chicken breast into the egg mixture, making sure it’s completely coated.
- Dredge the egg-coated chicken in the Parmesan cheese mixture, pressing both sides firmly to ensure the cheese adheres well.
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Cook the Chicken (8-10 minutes):
- Heat the olive oil and 1 stick of butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
- Add the Parmesan-coated chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- During cooking, add the remaining 1/2 stick of butter to the skillet to keep the chicken moist and flavorful.
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Serve (5 minutes):
- Transfer the cooked chicken to a plate and let it rest for a few minutes to allow the juices to redistribute.
- Serve the Parmesan Crusted Chicken hot, garnished with fresh herbs if desired. Enjoy with your favorite sides!
