Crusted Chicken Breasts

This versatile chicken recipe cooks up quickly and is moist and tender. The breasts can be cut in strips to make chicken fingers for the kids. The cooked chicken can also be used in salad or pasta dishes, or to make a quick Chicken Parmigiana by topping it with marinara sauce and mozzarella cheese.

Crusted Chicken Breasts
(Makes 4 servings.)

• 4 small boneless, skinless chicken breasts
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 extra-large egg
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon grated lemon rind
• 1 tablespoon chopped sage
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil

Crusted Chicken Breasts

With a meat mallet or a rolling pin, pound the chicken breasts until they are 1/4-inch thick.

Combine the flour, salt, and pepper on a large plate or pie pan. On a second plate or pan, beat the egg and water together. On a third plate or pan, combine the bread crumbs, Parmesan cheese, lemon rind and sage. Coat the chicken breasts on both sides with the flour mixture, dip both sides into the egg mixture, then dredge both sides in the bread-crumb mixture, pressing lightly.

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

Chicken Parmigiana

Chicken Parmigiana

A very quick Chicken Parmigiana can be made from the chicken right in the pan. After the chicken is cooked, top each breast with some heated marinara sauce, then top with a sprinkling of Parmesan cheese and sliced mozzarella cheese. Reduce heat to low, cover and keep over heat until cheese is melted. Serve with a side of spaghetti.