Parmesan Chicken

Parmesan Chicken

(modified from recipe found at allrecipes.com)

4 (4 ounce) boneless, skinless chicken breasts halves (2 breasts cut in half)

1/2 cup seasoned bread crumbs

1/4 C. shredded Parmesan cheese

1/2 tsp. dried basil

1 Tbls. butter

1 Tbls. olive oil

1 egg

(Prep directions have been modified from the original recipe)

1. Preheat oven to 375 degrees.

2. In a shallow bowl, combine bread crumbs, Parmesan cheese, basil, butter, and oil.  In another bowl, beat the egg.  Dip the chicken into the egg, then coat with crumb mixture.  Place in a greased baking dish and bake, uncovered, for 30 minutes in the preheated oven.

Commentary:

This recipe is great!  The only difference from the original version is that I baked the chicken instead of frying it in a skillet (I'm sure that when you bake it, you could reduce calorie/fat content by omitting the butter and olive oil, but I haven't tried that version yet).  I have made this twice now and it's come out perfect each time, very moist.  It's very simple to prepare and we all love it (Kennedy and Mike gobbled it right up).  I served it with pasta and marinara sauce one night, and the other night I served it with rice and carrots.  I also think it would be fantastic on a sandwich (that will have to be another time).