Barefoot Bloggers: Parmesan Chicken

Its Barefoot Blogger time again! Woo hoo! After another few rounds of sweets, I was ready to head back to the more savory foods. Megan of My Baking Adventures chose Parmesan Chicken. I have never made Parmesan Chicken before, eaten yes, made no. I was excited to try it because I have always loved to eat it at cozy Italian restaurants when I eat out.

This was a fairly simple recipe to make. And fun because you get to pound the heck out of those chicken breasts! Bam! Bam! Charlie thought I was crazy for awhile. The dredge in flour, dredge in egg, dredge in Parmesan/bread crumbs. Cook the chicken for a few minutes per side and voila! Parmesan Chicken! Naturally, mine got a little crispier (i.e. almost burned) on one side.

Despite my almost burning the poor bird, it was quite tasty. I'm not big on salads greens so I went with fresh spinach to top the chicken. Honestly, I would have rather had the chicken with some pasta. I know it is healthier to eat the greens but it just felt like a meal that needed some tomato sauce and spaghetti. The greens can go on the side! There! I would put them in anyway!

Check out the other Barefoot Bloggers here and see more delicious takes on Parmesan Chicken!

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Source: Parmesan Chicken by Ina Garten, Courtesy of Food Network