February 16, 2010

Parmesan Chicken with Tomatoes and Basil



Skinless boneless chicken breasts, or tenders

Shredded parmesan cheese

4-5 roma tomatoes, fresh basil leaves


Heat a non-stick skillet over medium heat. Make sure pan is hot when chicken is added. Pile the parmesan cheese on wax paper or tin foil. Season with a generous amount of seasoning salt, and if desired, bread crumbs (I used the Italian bread crumbs last time and it was really good).


Season chicken with pepper. Press the chicken breasts or tenders firmly into the cheese. Coat both sides of chicken with as much cheese as possible.


Put chicken into the skillet and cook about 7-10 minutes on each side until cheese forms an even golden coating on each side (make sure that the cheese has goldened, and then it will stick to the chicken; if you try to turn it over before, it will stick to the pan) .


Topping: Combine chopped tomatoes with basil (chopped) in a small bowl, season with salt and pepper, Serve with chicken. *To cute basil: pile leaves on top of each other. Roll them up together and thinly slice.

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