Recipe Sharing Time!

Last night I made Parmesan crusted chicken. The first meal my boyfriend made for me was Parmesan crusted tilapia. It was my first introduction to tilapia. We have that same Parmesan crusted tilapia somewhat frequently. It's ready-made and makes a very easy entree you just have to add some sides to. Yesterday I randomly thought to myself, "What about Parmesan crusted chicken?" I began looking for a recipe. Most recipes I found added bread crumbs and some serious breading. I wasn't into that due to the fact that I wanted it to be as healthy as I could make it. I finally came up with the idea of leaving some of the heavy breading out. It was excellent! We both agreed this way of doing the chicken is a keeper!


Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
couple dashes of Italian Seasoning(optional)
couple dashes of pepper(optional)
1 egg
1/2 cup shredded Parmesan cheese
boneless skinless chicken breast( I had a 1 lb package which I made all of)

1) In a shallow bowl, combine the flour, salt, garlic powder, pepper, and Italian Seasoning. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat the chicken in the flour mixture, then dip in the egg and roll in the Parmesan cheese.

2) Bake in a baking dish coated with cooking spray. Bake, uncovered at 375° for 20 minutes. I then switched it to broil and stood watch for the Parmesan to get slightly browned. It didn't take long but I didn't time that part.

Yum!! I served it with au gratin potatoes and green beans!