I first posted this chicken recipe over two years ago, but since then, a few things have changed and one has not. The differences are that I now have a better camera, more access to natural sunlight, and a greater willingness to avoid cooking shortcuts, so my food and pictures look much more appetizing than they did back then. The similarity is that this parmesan-crusted chicken remains SO simple to make and delicious to eat. There’s a funny narrative behind this recipe that I shared in the original post, which I enjoyed reading again, but I’ll just share the cooking directions this time.
To make this chicken, get boneless, skinless chicken breasts, either whole or thinly sliced. If you get whole ones, slice them yourself: (1) remove the chicken tender if it’s still attached; (2) press down on the chicken breast with the palm of your hand; (3) use a sharp knife to cut through the chicken breast horizontally; (4) place each piece of chicken breast between two pieces or wax paper, and pound them thin. Pepper both sides of the chicken breast slices. Grate about 1 cup of parmesan cheese.
Dice about 1 cup of fresh tomatoes, and season them with salt, pepper, olive oil, and basil. Alternatively, you can use seasoned tomatoes from a can.
Press the chicken breasts into the parmesan cheese so that the cheese sticks to both sides. Heat a non-stick skillet over medium heat. In batches, cook the chicken breasts on both sides until the cheese has browned and crisped up, and the chicken is cooked through. To keep the cheese on the bottom of the chicken crisp, transfer the breasts to a cooling rack (or a plate if you don’t care about the bottoms remaining crisp). Top the chicken with the tomatoes, and serve. So easy and so delicious!
This recipe is from Rachael Ray.
- Chicken breasts- 1.5 pounds
- Parmesan cheese- 1 cup+, grated
- Tomatoes- 2
- Olive oil
- Salt and pepper