I never liked chicken breasts. I found them far too easy to overcook, so I stuck to cooking only thighs and drumsticks. But this recipe completely changed my opinion of cooking white meat. In fact, now I buy chicken breasts just so I can make this recipe! 🙂 I’ve made this several times and these breasts always come out tender, juicy, and flavorful. Sounds like a TV commercial, I know, but they really do — no more dry, chewy white meat! These are good hot from the skillet or served cold the next day. — L. Weal
1/2 cup seasoned breadcrumbs
1/2 cup (2 ounces) Parmesan cheese, grated
1/4 cup flour
6 tablespoons salted butter, divided
2 boneless chicken breasts, approximately 1/2″ thick
2 breading trays, or large plates
large (12-inch) skillet
1. Mix together breadcrumbs, Parmesan, and flour in breading tray.
2. Melt 2 tablespoons butter in the skillet over medium heat and then pour the melted butter in remaining tray.
3. Add remaining butter to skillet. Dip each chicken breast, first in the melted butter, then in breadcrumb mixture, coating it well on all sides.
4. Cook chicken until golden brown and cooked through — about 4 minutes per side.
NOTES & TIPS
• If using pre-grated Parmesan, buy it from the dairy case – not the pasta aisle – for best flavor.