Hi friends! Welcome back to the blog and happy Fri-yay! I wanted to hop on here quick and share this recipe before a very busy weekend. It’s Tom’s birthday Sunday so we plan to celebrate with friends tomorrow evening and spend Sunday together.
This recipe I actually made a couple times this past week because it was that easy, and that good. Don’t get me wrong, I love a good chicken parm (that recipe is coming too), but honestly, sometimes I just don’t want to do all the dipping in flour, egg, breadcrumbs, etc. It’s time consuming and not realistic all the time.
SO here we are, an easy dinner and it pairs great with the Rosemary Garlic Roasted Potatoes! Actually, the main picture has the Parmesan crusted chicken on the plate haha.
I used chicken tenderloins but feel free to use chicken breast if thats what you prefer. Just have them on the thinner side. I recommend cutting them in half before cooking.
What you’ll need: Chicken tenderloins, breadcrumbs, EVOO, Parmesan cheese, garlic cloves, garlic powder, onion powder, Italian seasoning, salt, black pepper.
Start by chopping your garlic clove or feel free to use a little bit of crushed garlic. Heat your pan over medium high heat and drizzle EVOO in the pan. Add the garlic and reduce heat to medium.
When the garlic is a golden color, add your chicken. Sprinkle your seasonings on top and let cook ~5 min or until the bottom of your chicken begins turning white.
Flip the chicken over, sprinkle ~1-2 Tbsp of breadcrumbs on each piece and Parmesan cheese, another littttle drizzle of EVOO over top so you can “crisp” the breadcrumbs/cheese.
I use a meat thermometer so I don’t overcook the chicken. One of the best investments for the kitchen I swear.
Flip once more to crisp the Parmesan side and serve! We loved this dish with green beans and the Rosemary Garlic Potatoes.
Enjoy this and I hope you enjoy your weekend!
