Back in the day, when we discovered low carb eating, the first Parmesan Chicken recipe I learned started with melting a stick of butter in a skillet, followed by sprinkling in a half can of Parmesan cheese, then laying chicken breasts on top of the gooey, fat, cheesy mess. The thin sliced chicken breasts we have today were not readily available at that time, so the thick breasts had to be cooked a very long time. (I was a novice cook, too, and didn’t think to pound them flatter.) The Parmesan that didn’t stick to the chicken turned into salty, charred brown chunks that stuck to my skillet. In full disclosure, I loved nibbling on those bits, all in the name of cleaning up the pan.
Thankfully, I have learned a thing or two about Parmesan Chicken since those days. and you will find this recipe has much less fat and all the flavor of the original family favorite.
The recipe calls for unsalted butter. I usually use salted butter for everything, but the primary seasoning in this recipe is Parmesan cheese, which is already salty enough. I do recommend unsalted butter this time, but if salted butter is what you have, go ahead and use it!
Parmesan Chicken doesn’t have to be difficult. This one can be on the table in about half an hour. And let’s face it, we can always use another way to prepare chicken!
Greek Girls Parmesan Chicken
- 4 Thin sliced chicken breasts (1¼ to 1½ pounds)
- 1 Egg white
- 2 tablespoon Milk or water
- ⅔ cup Parmesan cheese, grated
- ¼ cup Dry breadcrumbs (optional)
- 1½ teaspoons Greek Girls Gourmet All Purpose Greek Seasoning
- 2 tablespoons Butter, unsalted (divided)
- 2 tablespoons Extra virgin olive oil (divided)
- On a dinner plate, beat the egg white with 2 tablespoons milk or water. On a second plate combine the Parmesan, breadcrumbs (optional) and Greek Girls Seasoning.
- Dip each breast in the egg mixture, then dredge both sides in the Parmesan mixture. Press gently to ensure both sides are completely covered.
- In a large skillet, heat 1 tablespoon each of butter and olive oil over medium-low heat. Cook 2 breasts at a time, for about 4 minutes per side, until browned and cooked through. Remove the first batch from the pan, add more butter and oil and repeat with the remaining chicken breasts.
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