Ingredients Jump to Instructions ↓

  1. Crunchy Parmesan Chicken

  2. Serves 4 1 cup cornflakes, lightly crushed

  3. 3/4 cup grated parmesan cheese

  4. Salt and pepper

  5. 3 large eggs, beaten

  6. Four 6-ounce skinless, boneless chicken breast halves

  7. 5 tablespoons extra-virgin olive oil

  8. 1 lemon, cut into wedges

  9. Preheat the oven to 350F. In a shallow bowl, combine the cornflakes,

  10. parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in

  11. another shallow bowl. Coat each chicken breast with the cornflake

  12. mixture, then the eggs, then again with the comflake mixture;

  13. transfer to a wax-paperlined baking sheet.

  14. In a large nonstick skillet, heat the olive oil over medium-high

  15. heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the

  16. chicken until cooked through, about 10 minutes. Serve with the lemon

  17. wedges.

  18. Serve with sauteed bok choy tossed with tomatoes.


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