This Barefoot Bloggers recipe, Parmesan Chicken, was chosen by Megan over at My Baking Adventures. This was easy, delicious, and definitely a crowd pleaser. My 6 year old son said "Mom, you're a genius!", after he took his first bite. Hey, that is enough for me. Now go check out everyone else's results by clicking on the BB link above.
2002, Barefoot Contessa Family Style, All Rights Reserved
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
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.
1/4 cup freshly squeezed lemon juice (2 lemons)
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings