Crunchy Parmesan Chicken

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This yummy comfort-food dish is easy enough to make on weeknights! It is my go-to chicken dinner. The cornflakes and parmesan bake into a crispy outer-layer, leaving the chicken moist and full of flavor.

Crunchy Parmesan Chicken

1 cup cornflakes, lightly crushed
3/4 cup grated Parmesan cheese
Salt and pepper
3 large eggs, beaten
Four 6-ounce skinless, boneless chicken breast halves
5 tablespoons extra-virgin olive oil
1 lemon, cut into wedges

Preheat the oven to 350 degrees F. In a shallow bowl, combine the cornflakes, Parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl.

In a large nonstick skillet, heat the olive oil over medium-high heat.

Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to the heated skillet. Cook, turning once, until golden, about 2 minutes per side (chicken will not be cooked-through yet).

Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.

Source: Every Day with Rachael Ray


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