This is what we had for dinner last night; a family favorite and super easy to make. It’s a safe bet that I have all the ingredients on hand.
- 2 tbsp. dried Parsley flakes
- 2 eggs, slightly beaten
- 1/4 cup of water
- coconut oil, olive oil, or butter
- 8 boneless/ skinless chicken breasts (antibiotics/ hormone free/ free range chicken)
- 8 slices of Provolone cheese
In a medium size bowl, combine the entire package of the bread crumbs with one packet of the savory herb with garlic seasoning. Add the parsley and mix together. In a small bowl, beat the eggs and add the water.
Heat an electric skillet to 325 degrees and add oil of choice to coat the pan. Using one chicken breast at a time, submerge completely in egg wash and transfer to bowl with bread crumbs, coating liberally on each side, add to electric skillet & cover.
After about 4 minutes, turn chicken breasts over to brown the other side and cook another 4 minutes. Cut into the largest part of the breast to ensure the chicken has cooked all the way through and there is no pink, continue cooking if needed. When chicken has cooked entirely, reduce heat to warm, add cheese slices (Muenster works well, too) to the top of each breast. Cover until cheese has melted.
Note: If prepared as listed above, you will have little to none bread crumb mixture remaining. If you prefer to make only 4 chicken breasts, prepare the bread crumb mixture as noted and divide in half; store the remaining in an airtight container. This way you’re not contaminating the mixture with the egg wash/ chicken juice if you don’t use it all at once.
*This pairs nicely with just about any side: wild rice, noodles, mac’n’cheese, mashed potatoes, etc. Vegetables: roasted cauliflower, green beans, salad, etc.