Parmesan Crusted Chicken Breasts

6 boneless skinless chicken breasts (chicken breasts may be cut in half or kept whole)

2 eggs

1 cup bread crumbs*

½ cup parmesan cheese, finely grated

2 teaspoons dried Italian herbs

¼ cup vegetable or olive oil

Heat up the oven to 425 degrees.

 

Pat the chicken breasts dry with a paper towel. Season each with a little salt and pepper and set on a plate. Crack the eggs into a mixing bowl and whisk together. Place bread crumbs, parmesan cheese, and herbs in another mixing bowl and stir together. Coat each chicken piece in the egg mixture and then in the bread crumb mixture. Set breaded chicken on a plate until ready to cook. 

Pour the vegetable oil into a large skillet and heat on medium-high heat. Brown the breaded chicken pieces in the hot oil, about one minute on each side. (I recommend using tongs to turn the chicken over.) Place browned chicken on a metal baking tray. Bake in a 425 degree oven for 15 minutes. 

Serve with marinara sauce and pasta.

 

*Packaged bread crumbs can be purchased in the baking section at the store. Panko or Progresso Italian are good choices. Or you can make your own by grinding up crackers, croutons, or toasted bread in an electric blender or food grinder.