Saturday, October 22, 2011

Parmesan-Seared Chicken Recipe

This recipe belongs to Eric. We both love to cook and to cook together. One summer we were up north for the weekend at my parents' cabin, and he showed me how to make Parmesan-seared chicken with twice baked potatoes. They both became two of our favorite dishes, and we’ve made them many times over the last couple years. The Parmesan-seared chicken is one of the two recipes Eric feels he has completely mastered (the other is fried rice). If you're looking for a new and easy chicken recipe with a lot of flavor, you've got to try out this one. 

Parmesan-seared Chicken

2 boneless, skinless chicken breasts, cut into bite sized pieces
1 tablespoon honey mustard

½ cup Parmesan cheese
1 tablespoon olive oil
In a bowl, coat the chicken pieces with the honey mustard and marinate for at least two hours. In a separate bowl pour in the Parmesan. Add olive oil to a skillet and heat over medium heat. Dredge the chicken pieces in the Parmesan. Cook the meat in the pan over medium heat for about four minutes on each side or until the outside is a golden brown and the inside is white. 

You can use both grated and shredded Parmesan cheese for this recipe. If you don’t have time to marinate the chicken, you can just coat the chicken with the mustard, dredge in the cheese then cook. It still tastes delicious. The marinate just gives it some extra flavor. And if you don’t want to dredge the chicken, you can always do the shake and bake method—put the chicken and Parmesan in a plastic bag to coat it. Eric did this for a long time until he discovered that dipping the chicken in Parmesan coated it better.



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