4 boneless, skinless breasts
4 slices potato bread, quartered*
2 eggs, beaten
2/3 cup Parmesan cheese, grated
1/4 cup fresh basil
2 tablespoons olive oil
1 tablespoon butter
salt and pepper
Directions:
In the food processor pulse bread, Parmesan, and basil into coarse crumbs. Pour on to a plate. Dip chicken pieces in the beaten eggs then in the crumb mixture. The chicken should be completely covered on all sides. You may need to pat some crumbs on by hand. In a large saucepan, heat the butter and oil. Saute the chicken until brown on both sides, about 7-9 minutes per side, and when the breast is pierced with a fork the juices run clear.
*white bread would work just as well.
My thoughts:
This was really quick and easy. I loved the basil and Parmesan combination and it crisped up nicely. We had to saute the chicken in a few batches and in between we stuck them (on a lipped pan) in a 200 oven to keep them warm and crisp. It also had the added bonus of allowing me the guilty pleasure of eating the tiny chicken fat soaked bits of crust that had dropped off. Mmm.
Sounds good!
yum! i too am guilty of eating the fat-enriched bits!!
very rich and the basil should enhance the flavour..btw, what kind of basil did u used ?
this looks really good… now I just have to get some chicken!
Thanks for sharing this recipe.
Mmm, this reminds me of the milanesas I posted about a few days ago, I love the basil idea- basil always makes things taste so, I donno, fresh. You are making me hungry!
I followed the directions to a T. I was so excited for this dinner tonight and it turned out horrible!!! The breading burned long before the chicken was done. So I had blackened chicken for dinner tonight 🙁 Where did I go wrong???
I don’t know, Joe. Maybe your pan was too hot? Just as a general rule, when things start to brown too quickly, you need to reduce the heat. You need watch chicken carefully when you are cooking it, and cooking times can vary due to the thickness of your chicken. Another basic tip for cooking chicken is to cover it and cook for a minute or two (after you saw it wasn’t cooking through) and then remove the cover to continue browning.
Whenever I’ve made it turns out exactly as picture here: juicy & golden. I would just recommend keeping better tabs on it when it cooking-it takes a while to turn “blackened”, next time take steps (like cooking covered for a few minutes) to cook the chicken throughly (esp. if your chicken is very thick) and don’t let things get that far gone.