Friday, March 6, 2009

Parmesan Crusted Chicken

You know when some cheese falls into your pan and gets all crispy and yummy? Well that's what this recipe is...crunchy crusty parmesan on chicken with an amazing tomato topping that is actually for bruscetta but pairs really well with this dish too.

Parmesan Crusted Chicken

3-4 chicken breasts
1/2 c shredded parmesan (don't go using the green can stuff now, it won't work the same)

Pat dry the chicken and sprinkle both sides with salt and pepper.
Press as much shredded parmesan as you can into the chicken. The more the better because some will fall off.

Carefully transfer to a med-high non-stick skillet* drizzled with a little olive oil. And don't touch it! It has to stay in one place while the cheese is cooking into the chicken.
Cook 8-10 min per side, until cheese has turned golden and crispy and chicken is cooked through.

*a non-stick skillet is key. I have not had good results with stainless. Cast iron may work, but I haven't tried it.

Tomato toppin

1 tomato diced
1/4 c sundried tomatoes diced
1 T garlic, chopped
1 T olive oil
1 T balsamic vinegar
1 T chopped fresh basil
salt and pepper

Mix all ingredients and let mingle. Top over chicken.

1 comment:

Julie H said...

Hi Heidi,

I hope you still see comments even when they are on old posts. We just had this tonight and it was delish as well as really easy. I have had a hard time meal planning lately and this really helped me out. And it does work on cast iron just fine! Thanks for the great recipe.