Parmesan Crusted Chicken Breasts

The Brave Astronaut is coming off a "lost week" - I came home from work on Tuesday and did not return to the office until this morning.  What started out as a bad cold, developed into a raging sinus infection, then a swollen eyelid.  Modern medicine (and good antibiotics) are a good thing.  In the 96 hours spanning Tuesday through Friday - I slept for about half of them.  I drank a lot of tea and orange juice, and ate some pasta and soup - I didn't have much of an appetite.

But Life Goes On.  Here at the Launchpad - we are big fans of the boneless chicken breast.  And we do a variation on this recipe, but it's always nice to see some other ways to mix it up.  Recipe from recipetineats via BuzzFeed's "5-Ingedient Chicken Dinners"

Crispy Parmesan Crusted Chicken
Prep Time 7 mins
Cook Time 8 mins
Total Time 15 mins
This ultra crispy Parmesan Crusted Chicken is 5 ingredient, 10 minute magic that happens to be gluten free. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Parmesan has such an intense flavour that you don't need any other seasonings in this. It tastes like schnitzel, but the coating flavour is far stronger and crunchier (but no carbs!) but is not as thick as a traditional breadcrumb coating. Serve it with cauliflower mash with browned butter for the ultimate low-carb meal!

Ingredients

• 500 g / 1 lb chicken breast (2 pieces)
• 1 egg
• 1 garlic clove , minced (optional)
• Salt and pepper
• 125 g / 4 oz / 1 1/4 cups shredded parmesan
• 2 tbsp butter (or more oil)
• 1 tbsp olive oil

Instructions

1. Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
2. Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
3. Place parmesan in a shallow bowl.
4. Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
5. Melt butter and heat oil in a large skillet over high heat.
6. Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
7. Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
8. Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
9. Serve immediately!