Parsley Parmesan Crusted Chicken

Parsley Parmesan Crusted Chicken

Ingredients:

  • 1 large chicken breast
  • 2 Tablespoons (fresh) Italian Parsley – minced
  • 2 cloves of garlic – mashed
  • 2/3 cup (fresh) grated Parmesan cheese
  • 1 Tablespoon coconut oil
  • 2 eggs – beaten
  • Salt and Pepper

Directions:

  1. Preheat oven to 425 degrees F.
  2. Add the coconut oil to a ceramic baking dish, and spread around.
  3. Cut the chicken breast in half, and then slice each half horizontally (making cutlets.)
  4. Season chicken with salt and pepper (be careful not to use too much salt, as the Parmesan cheese tends to be on the salty side.)
  5. In a medium bowl combine minced parsley, garlic, and Parmesan cheese.
  6. In a separate bowl, beat 2 eggs.
  7. First, dip each cutlet in the egg wash, then immediately transfer to the Parmesan bowl.
  8. Cover both sides of each cutlet with the cheese mixture, pressing it into the bowl so the cheese sticks to it better. Repeat with remaining cutlets.
  9. Arrange cutlets in the baking dish and sprinkle any left over cheese mixture on the top; bake for 25 minutes. 
  10. Once the timer goes off, immediately turn on the broiler to 500 degrees F.
  11. Broil the chicken on the top rack for 3-5 minutes, until cheese is golden and slightly crispy. Keep a close eye on it, while broiling, because it is very easy to burn it at this temperature. 

Enjoy with a nice salad, or top a pasta (OR BOTH!)

About

I specializes in clean eating and gluten-free meal preparation. Born in Russia, I spent summers at my grandmother’s house, near the Black Sea, where there was a plentiful garden, in an area where everything was grown and nothing was prepackaged or manufactured.  There, I would go mushroom hunting and fishing with my grandfather and, every evening, we would gather around the outdoor stove where I helped prepare dinners.

My passion for cooking came from those summers. 

After moving to America, I discovered The Joy of Cooking, by Irma S. Rombauer, inspiring me to attend the Art Institute of Los Angeles’ culinary program, becoming a private chef, soon after graduation.

In 2012, while in France, I was diagnosed with Celiac Disease, prompting me to cease consuming gluten and developing a bevy of gluten-free, clean eating, and healthy-living recipes.

Since 2012, I have been teaching private cooking lessons, as well as providing meal-prep and catering services, in Southern California, upon request. If interested in any of the above services, and for any questions or comments, please feel free to contact me.