Friday, June 1, 2012

20 Minute Dinner - Parmesan Crusted Chicken

Busy little Bees over here. We've been doing things like touring the Middle School (GAH!), having year-end potlucks at pre-school (with pony rides!), working on new music, getting ready for an ArtWalk this Sunday, setting up a Not-So"Easy Set" pool in the backyard, etc, etc, etc...

But we still have to eat.

And so, I present to you, my go-to, favorite Quick Dinner, and my kid's overall favorite meal, hands-down.

It's something my mother started, and I tweaked (I added the Basil and the butter), and it never fails.  SO EASY.  Promise.

I'm going to apologize in advance for the fuzzy pictures.  It is apparently difficult to take pictures with an iPhone while your hands are covered in chicken goo and olive oil. and you are trying to hurryhurryhurry to feed hungry kids.  Lesson learned.

Julianna's Parmesan/Pecorino Crusted Chicken

Chicken breasts or Chicken Tenders
Freshly Grated Parmesan or Pecorino Cheese (I prefer Pecorino)*
Olive Oil

Grate the Cheese onto a large plate, Like SO.  I've generally use almost a whole cup of grated cheese for two, large chicken breasts.  Now is not the time to skimp.  If you have a rotary grater like mine, it's just one lump of cheese cut to fit into the well/holding tank/cheese receptacle of the grater. 

Sprinkle on the Basil and mix it into the cheese your hands. Set plate aside. 

Add 2 Tbls EACH of butter and Olive Oil to a heavy pan on the stove.  Turn the heat to HIGH.  You want a HOT pan for this to work.

Cut larger chicken pieces in half -- they will cook more evenly and also more easily fit in the pan.

Pound out the Chicken inside some freezer paper (easy clean-up).  Take it easy, though.  Pounded chicken shreds are harder to cook.  I usually just pound them until they are about and even 1/4" thick.

Dredge/Pat the chicken pieces in the cheese mixture.  I don't dip the chicken in anything.  The cheese will stick.

Is your pan HOT?  Good. 

Arrange the chicken pieces in the pan to fit.  Cook about 3-4 minutes per side until golden and cheesy-crusty in the HOT pan. (I keep saying "HOT" because at lower temps, the cheese just melts and drips off the chicken.  That's not the point AT ALL...)

Serve with pasta, throw together a Salad, cut up some fruit, and this, my friends, is DINNER. 

Of course, if your kids are like mine, they will not eat salad, but they WILL eat cut up veggies.  This is Evan's plate.

*This will NOT work with the stuff in a Green Can!  Don't even THINK about it! 


  1. This looks AWESOME!

  2. YUMMY Julianna!!! I can't wait to try this!!! Thank You!!! XOXO-Bea


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