Parmesan Chicken

Chicken + Cheese = Yum!

Recipe adapted from Food Network

Ingredients:

2-3 boneless skinless chicken breasts

1 cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

2 large eggs

1 tablespoon water

1 cup Italian breadcrumbs

½ cup fresh Parmesan

Salad (spinach, arugula, romaine…) and vegetables of your choice

Lemon Vinaigrette-

¼ cup lemon juice

½ cup extra-virgin olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

1 packed monk fruit sweetener or 1 teaspoon sugar

Directions:

1. Slice the chicken breasts into 2-3 slices to make chicken tenders.
2. Make a dredging station.  Combine the salt, flour, and pepper in a shallow dish.  Mix the eggs and water in another dish.  Combine the breadcrumbs and Parmesan in a third dish. 
3. Coat the chicken with flour.  Then dip in the egg mixture.  Last dredge the chicken in the bread crumb mixture pressing lightly.
4. Set chicken aside. 
5. Cooking Options-

• Air Fry- Cook at 390 for 5-6 minutes per side.
• Bake- Cook at 425 for 16 minutes flipping halfway through.

Lemon Vinaigrette- Combine all ingredients in a small bowl.  Whisk to combine.  Pour over a side salad.

I served this with Balsamic Mozzarella Roasted Brussels Sprouts and Pesto Potatoes (see recipes in Sides/Salads).