Zesty-Parmesan Crusted Chicken


This parmesan-lemon crusted chicken is one of my NEW favorite meals.
Do you remember a few weeks ago when I made crusted ranch parmesan chicken tenders? Well, this parmesan-lemon chicken is an upgrade to that. A simple lemon vinaigrette, salad greens, and some chicken: dinner is ready. Yum! It’s very easy to make, but can very be time-consuming.

The chicken can be pan fried, and or you can bake it in the oven with a crust of seasoned bread crumbs and parmesan, then followed by greens with a very easy lemon dressing and freshly grated parmesan. I admit that does it take a tremendous amount of effort. However, I honestly can say, this is an unbelievable meal that you and your family will enjoy. All of your hard work will pay off I promise 🙂

Are you ready to start cookin? Here’s how it’s done:

Lemon-Parmesan Crusted Chicken Strips

Ingredients

For the Lemon Vinaigrette

3/4 C. Olive Oil
1/4 C. freshly squeezed lemon juice (2 lemons)
1/2 Tsp. kosher salt
1/4 Tsp. freshly ground black pepper
Salad greens washed and spun dry

Chicken Strips

4 to 6 boneless, skinless chicken breasts
1 1/2 C. Italian seasoning dry bread crumbs
1 1/2 C. freshly grated Parmesan, plus extra for serving
1 Tbsp. Dried basil flakes
1 Tbsp. Dried Oregano
1 Tbsp. paprika
Three extra-large eggs
1/4 C. water
1/2 tsp freshly ground black pepper
1 C. all-purpose flour
1 Tbsp. salt
1 Tbsp. Onion powder
1 Tbsp. Black pepper
2 Tbsp. Garlic powder
One tsp. White pepper
One tsp. Dried thyme
One tsp. Cayenne pepper
1/2 C. olive oil (For cooking)

Directions:

1. In a small mixing bowl, combine the lemon juice, olive oil, salt, and pepper. Set aside.

2. Rinse and pat dry chicken breasts. Next, place chicken on a cutting board and slice your chicken breasts against the grain into 1″ thick slices. Then pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

3. In a shallow dish combine grated parmesan, bread crumbs basil flakes, oregano, and paprika. In another large bowl mix eggs and water until smooth. In a third bowl combine the flour and remaining spices.

4. Pour, a few drops of olive oil into a large skillet and turn your stove on to medium-high heat. Next, dredge the chicken pieces in the flour, then egg mixture, then the breadcrumb mix. Cook for about ten minutes on each side, until golden brown and cooked through. Add oil to the as needed.

5. Serve the chicken on top of greens with the grated parmesan and lemon dressing.

Instructions for baking: Preheat the oven to 400 degrees. Line a baking sheet with foil and spray it with non-stick cooking spray. Then place your chicken onto a baking sheet. Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink. 

 IMG_0065

Recipe adapted from Ina Garten

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