Parmesan Crusted Chicken

One of my absolute FAVORITE ways to prepare and eat chicken.  This is a standard recipe in every house I am sure, but I love it so much that it needed it's own blog post.  Add the chicken to pasta with pesto or just a salad and you have a wonderful meal!

YUM - not only did we have crusted chicken, but avocado as well
Tonight's dinner was all about ME!

Parmesan Crusted Chicken

• 1/2 c Flour
• 1 Egg + 1 T Water, beaten
• 1/2 c Freshly Shredded Parmesan Cheese
• 12 oz Boneless Skinless Chicken Breast, flattened
• 2 T Butter or Oil

1. Place butter or oil in a large nonstick fry pan over medium/high heat.
2. Be sure you flattened your chicken to roughly the same thickness to ensure even cooking.
3. Dredge the chicken breasts in the flour till coated.  Then dip the floured breasts into the egg and press into parmesan cheese.  
4. Transfer the prepared breasts to the heated fry pan and cook, flipping once to ensure cook through.  
5. Remove from pan and ENJOY!

See nothing to it!  if you haven't made this recipe before, and are a fan of chicken, I implore you to try it.  You won't be let down!  I would say in our house this chicken makes it's way into the menu every couple of weeks, in some incarnation or another.  It is quick, easy, and I always have the ingredients on hand.  Not to mention that I seem to crave it every couple of weeks.  You can pretty much make this with any hard cheese, as exampled by Cheesecake Factory's Romano Crusted Chicken dinner :-D.

As prepared, cooked in margarine instead of oil, I divide this recipe into three servings of 4 oz of chicken each.  Each serving comes in at about 250 calories - an all in all very respectable number for such a yummy dish!