Parmesan Chicken

This dish is quick and easy and everyone likes it. When you finish cooking the chicken in the oven, you don’t have to watch it and you can get the side dishes prepared. I usually serve it with mashed potatoes and broccoli.

Serves 6

2 tablespoons butter

1 tablespoon oil

6 boneless, skinless, chicken breasts

2 eggs

½ cup flour

3 teaspoons fresh thyme or 2 teaspoons dried thyme

Salt and pepper

¾ cup grated parmesan cheese

¾ cup Panko bread crumbs (look in Asian section) or use other dry bread crumbs

30 minutes before you are going to make the chicken, remove chicken from refrigerator and allow to come to room temperature (for more even cooking).

Oven at 400 degrees.

In a large cast iron skillet or non stick skillet that can go in the oven, add butter and oil and heat pan over medium high heat.

On a plate, add flour and thyme and mix. In a cereal bowl, add eggs and whisk well. On another plate add bread crumbs and parmesan cheese and mix well.

Salt and pepper chicken breasts on both sides. With a pair of tongs or your fingers, take a chicken breast and dredge in the flour and shake off excess. Dip in the egg mixture, and then dredge in bread crumb mixture. Place chicken in pan breast side down, and repeat with remaining chicken. Brown chicken on one side (about 4 minutes) and then turn over. Place the skillet in the oven for another 18 minutes. The chicken is cooked when the juices run clear. Remove from the oven and let rest 2 – 3 minutes and serve.