The other day, I made some Parmesan crusted chicken. I started out with some boneless, skinless chicken breast. I grab them in plastic wrap and pounded them out until they were about 1/2 inch thick.
Then I took two small bowls, and in the first ball I put some ranch dressing and some shredded parmesan cheese. In the second bowl, I put some melted butter, more shredded parmesan cheese, garlic salt, and some panko bread crumbs.
Then I put the cast iron skillet on the stove on medium high heat, and put a little bit of olive oil in the bottom of it. Then I put the chicken breast in it, and fried it for a 2-3 minutes per side.
Then I removed the two scallops from the stove top. And I put a small coating of the first mixture of shredded mozzarella and ranch dressing. Then I put on some of the mozzarella cheese and panko breadcrumbs mix. And I topped it all off with some shredded mozzarella cheese.
Then I put it into the oven on the Broiler setting. I left it under the broiler for 2 to 3 minutes, until the cheese was all melted and was beginning to crust over.
It turned out very well, the chicken was very tender, and very juicy. The best part of all, was the abundance of cheese in this dish. You cannot have too much cheese. We added to that some homemade mashed potatoes and gravy and some Schwan’s frozen whole kernel corn.
This was an amazing meal, that we will have again. Also, it is a very simple, and quick meal to prepare. It took longer to make me homemade mashed potatoes and gravy than it did to prepare and cook the Parmesan Crusted Chicken.
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