Crispy Parmesan Garlic Chicken with Zucchini Rating Star

December 4th, 2016

Amazing!! So simple but so tasty!!! Sheri, I'm leaving a little note her to remind you that this is a recipe you said you wanted to make at the Firehouse.

Crispy Parmesan Garlic Chicken with Zucchini

Feeds 4

2 Chicken Breasts, sliced in half, or 4 thin chicken breasts

8 Tablespoons butter, divided

2 Tbs. Olive Oil

½ cup Italian Bread Crumbs, I used Panko

½ cup plus 1 Tablespoon grated Parmesan, divided

¼ cup flour

3 medium zucchini, sliced

2 garlic cloves, minced

To make the chicken: Melt 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, Parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture.

In a large skillet over medium heat melt 2 Tablespoons butter and 1 Tbs. Olive Oil  place chicken in skillet.

Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate. I had more chicken than would fit in the pan at once, so after I browned the first 4 I transferred them to a plate and then browned the remaining pieces, then put them all back into the pan with a 1/4 c. of water to finish cooking through. Now remove the chicken back to plate and add 2 Tablespoons of butter and 1 Tbs. Olive Oil back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon Parmesan.  Serve immediately.




*Recipe adapted from The Recipe Critic

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