Sister Wife made this at one of our Daddyless Dinners (dinner with us and our 6 kids when our husbands are out of town for work.) I’ve been meaning to make it for months, and now that I’m on the straight and narrow as far as eating goes, I’ve been pulling out all the light’n’delish recipes I can find.
This chicken is amazing. Every bit as good as fried chicken. No, really. I swear. I wouldn’t lie to you.
Here’s what you do:
You need boneless skinless chicken breasts OR tenderloins. (If you get breasts cut them in half, so they will be thin and pound them with a meat mallet. Cover the chicken with wax paper or a kitchen towel to keep the raw chicken pieces out of your hair.)
If you use tenderloins, just pound them a little bit so they are all the same thickness.
In three small bowls put the following:
1) 2 eggs, lightly beaten
2) 1 cup of flour
3) 1 cup of Italian style Panko (This is Japanese STYLE breadcrumbs with Italian seasonings mixed in. Don’t be skeered. I’ve never steered you wrong before.) and shake about 2 tablespoons of grated parmesan cheese in there and mix it up with the breadcrumbs.
Get a little olive oil and pour it on a cookie sheet, rub the olive oil on with a paper towel just to get a thin coat on the cookie sheet and preheat your oven to 400.
After you’ve pounded your chicken until you are no longer angry at your mother-in-law, (not MY mother-in-law. My MIL is awesome, she cleans like a wild woman when she comes to my house and keeps my kids at the farm whenever we ask and always sends them sweet little care packages. But I know everyone hasn’t got it like that.) Anywho, after you get all your frustrations out, dredge the chicken in this order: flour, egg, and breadcrumbs. Shake the excess off after each step. Then lay the pieces on the cookie sheet.
Bake for about 12 minutes then take the cookie sheet out and FLIP THEM ALL OVER. Don’t just leave ’em in there. The bottom side will get crispy and brown first. Put them back in the oven for another 10-12 minutes.
Serve these babies with anything. I’m going to make them with some Barilla Protein Plus Pasta and a side of marinara, sort of a Chicken Parm without the grease. (I was not paid to say that, but I’ll be glad to send you my mailing address Barilla. *charming smile*) I love this pasta because it’s not DISGUSTING like whole wheat and spinach pastas and not as bad for you as plain ole pasta.
Y’all lemme know what you think!