CRUNCHY PARMESAN CHICKEN
1 cup cornflakes, lightly crushed
3/4 cup shredded parmesean cheese
Salt and Pepper
3 large eggs, beaten {I used 3 but had quite a bit left over so next time I'll try it with 2...no need to waste!}
4 six-ounce skinless, boneless chicken breasts
5 tbsp. extra-virgin olive oil
Preheat the oven to 350 degrees. In a shallow bowl, combine the cornflakes, parmesan and 1/4 tsp salt plus 1/4 tsp pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then egg mixture, then AGAIN with the cornflake mixture--transfer to a wax-paperlined baking sheet.
In a large nonstick skillet--heat the olive oil over med-high heat. Add the chicken and cook, turning once until golden {about 2 min per side}. Transfer to a clean baking sheet. Bake the chicken until cooked through--about 10 minutes.
Dusty RAVED about this chicken and I must say, it will definitely be making some more appearances in our weekly menus. YUM!
My new Pampered Chef goodies!! YAY :)
Sounds very yummy. We will have to try this. :)
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