parmesean crusted chicken
- Alright here is another yummy recipe that I forgot to add...
Thawed, boneless, skinless chicken breasts
parmesean cheese (the kind in the shaker that you put on pizza)
Beat the egg and put into a dish (I use a pie pan). Put "some" parmesean cheese and your seasonings (I like McCormick's Garlic Herb) into another dish. Dip the chicken into the egg wash on both sides, then cover it in the parmesean mix. It should look "breaded". From this point you can either bake the chicken on heat some olive oil in a pan and "fry" the chicken. This is a really yummy way to fix the run of the mill boring chicken breast. When you are done cooking the chicken, weigh it. Because the cheese is on the meat it'll weigh together, so you don't have to worry about having more protein than you should. Again technically, this should be a lunch I suppose since it has cheese, but we eat it for dinner all the time and I still lose my weight, so whatever you choose to do with that is good.