Parmesan Crusted Chicken

Ah, chicken breasts. How many ways can we cook it before we get tired of it?! Well, I was trying to use leftovers in the fridge tonight (especially the black olives and parmesan from pizza night!) and I came up with this recipe. My husband can tell you that when I “go rogue” like this, it can often be disastrous – but this one was so good that I had to post it. Have fun and don’t hesitate to improvise with what you have on hand!

(Note: if you don’t like – or don’t have – olives, a good substitute would be chopped sun-dried tomatoes. However, this chicken is so tasty and juicy that it doesn’t really need a topping! You may want to add salt during cooking, as olives and parmesan are very salty. Salt to be eaten later if you need it).

Ingredients:

• 2 lbs. boneless skinless chicken breasts
• 1 egg
• 1 tablespoon of water
• 1 teaspoon minced garlic
• 1/2 teaspoon of salt
• 1/2 teaspoon black pepper
• 2 cups grated Parmesan cheese
• 4 tablespoons of butter
• 2 tablespoons of olive oil

Instructions:

1. Cut each breast in half and pound it to about 1/2″ thick.
2. Beat egg and water in a shallow bowl until well blended.
3. Stir in garlic, pepper and salt and whisk to blend.
4. Place parmesan cheese in another shallow bowl.
5. Dip each piece of chicken into the egg mixture, making sure to coat well.
6. Allow excess egg to drain off.
7. Place in parmesan cheese. Sprinkle parmesan cheese on top. Press gently, then turn and repeat on the other side. Shake off excess. Repeat with remaining chicken.
8. Put butter and oil in a big skillet on high heat.
9. Place chicken in pan and hold until edges are golden brown (for cheese to stick to chicken, about 3 minutes).
10. Press lightly with a spatula, then turn over and again do not move until golden brown.
11. Press lightly with a spatula and place on a serving plate.