I guarantee that this chicken is more delicious than you’re imagining. It’s so good! I always have good memories from this chicken because the first time I made it was for my sisters when my parents were on vacation. This was the same vacation when my parents received a frantic phone call after Brooke spent all of our food money on bathing suits. I’m glad we were able to scrounge up enough to buy the ingredients for this dinner because it was the first thing I ever cooked that my sisters actually liked! That is a very good sign for everyone who is going to try this recipe.
To make this chicken, spread some grated parmesan cheese out in a shallow dish.
Then, sprinkle some black pepper on both sides of your chicken breasts. There is no need to add salt because the cheese adds enough.
Next, put one chicken breast on the cheese, and press it down so the cheese sticks. Repeat the cheesing with the other side. It helps to use tongs for this whole process to avoid getting salmonella hands. David greatly appreciates all efforts to contain salmonella.
After the chicken is covered in cheese, put it on a non-stick pan over medium-high heat. You don’t need to add any extra oil to the pan (I’ve only tried this on non-stick) because the cheese releases enough oil that the chicken comes off easily. Once you see the chicken start turning white at it’s middle, flip it over. The chicken is done when it is opaque and shrunken from its former size. The thinly sliced breasts I used took about 2 or 3 minutes to cook through. It is also important not to crowd the pan so its temperature doesn’t drop and so the breasts don’t stick together. Just move the cooked breasts to a side plate covered with tinfoil while you finish cooking the rest of the batch.
A great way to serve this chicken is to top the breasts with some chopped tomatoes seasoned with some herbs/spices and olive oil. I used canned tomatoes here, and it was great. I have a thing for crispy cheese, and the parmesan crust on this chicken totally fulfills my cravings. You will really be shocked at how good this chicken is!
This recipe is one of Rachael Ray’s 30 minute meals (but it doesn’t take that long) and was perfect as written. Enjoy!
- Chicken breast- 1.5 pounds
- Parmesan cheese- 1 cup, grated
- Tomatoes (canned or fresh)- 1 cup