I really love checking cookbooks out from the library and reading them after the kids go to bed. I adapted this recipe from the Ina Garten, Barefoot Contessa, Family Style Cookbook. This dish looked really easy and delicious. It was fairly simple to make with little clean up. The chicken was crunchy on the outside while moist and tender inside. I served with red potatoes and fresh corn on the cob from my neighbor Jack’s garden. It was a wonderful meal.
- 2-3 boneless, skinless chicken breasts
- 1/2 cup Italian style bread crumbs
- 1/2 cup Parmesan cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- Sea salt and fresh cracked pepper to taste
- 2 eggs, mixed thoroughly
- 2 tsp butter, divided
- 2 tsp olive oil, divided
- Cooking spray
Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick. Cut each breast in half.
Heat 1 tsp olive oil and 1 tsp butter in a skillet over medium heat. Combine breadcrumbs, Parmesan cheese, garlic powder, dried basil, salt and pepper and mix thoroughly. Taste and re-season if necessary. Beat the two eggs in a separate bowl. Dip the chicken in the egg mixture then the bread crumbs, making sure to coat evenly, then place in the hot skillet. Cook the chicken 3-4 minutes on each side, until cooked through. Remove from heat and serve. Enjoy.
Extra sweet corn – thanks Jack!