![]() Reduce the heat to low, add the garlic to the skillet and quickly stir just to soften, about 30 seconds. Wipe away any pieces of cheese that remain in the skillet. Flip the chicken and continue to cook until the cheese on the other side is golden brown and the chicken is cooked through, 3 to 4 minutes longer. Add the chicken, reduce the heat to medium and cook until the cheese is a nice golden brown and the chicken can be lifted easily from the skillet, 4 to 5 minutes. Heat the olive oil in a large nonstick skillet over medium-high heat. If any of the Parmesan mixture remains in the plate, press it onto the chicken. Transfer to a plate and repeat with the remaining chicken. Press both sides of the chicken into the Parmesan mixture, pressing with your hands to help the cheese stick. Beat the eggs, 1 teaspoon salt and a few grinds of black pepper in a separate shallow bowl.ĭip one piece of chicken into the egg mixture, coating it on both sides. Add the garlic powder, onion powder and 1 teaspoon of the Italian seasoning and toss with your hands to combine. Transfer the remaining Parmesan to a plate or shallow bowl. Transfer 1/4 cup to a small bowl and mix with the mozzarella set aside. Grate the Parmesan in a food processor using the grater attachment to yield about 2 cups. Sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper. ![]() Pound the chicken with the flat side of a meat mallet, starting from the center and working your way out to the edges, until the chicken is 1/4 inch thick. ![]() (They should look like large chicken tenders.) Put one sheet of plastic wrap on a cutting board, put a piece of chicken in the center of it and top with another sheet of plastic wrap. Cut the chicken breasts in half lengthwise, making 4 equal pieces.
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