Parmesan Crusted Chicken Fillets

This parmesan crusted chicken comes out tender and juicy when cooked properly. Here are a few great tips for the best ever chicken breasts.

• Marinate: If time allows, marinate them. I love chicken marinated in buttermilk, it becomes incredibly tender.

• Even Size: I like to filer\t them in half making them thin, thin,thin! they will bake very quickly and evenly.

• Temperature: The most important thing when cooking chicken breasts is to cook them to the right temperature. Overcooked chicken breasts go from juicy to dry very quickly. You want them to reach 165°F in the thickest part! Use a meat thermometer for best results. my favorite? A Thermo works Thermapen is our favorite!

Ingredients

• 6 chicken breast halves, Fillet thin into two pieces

• 3 eggs , beaten

• 1/2 cup flour

• 2 1/2 cups Panko Bread Crumbs

• 3/4 cup parmesan cheese

• 1 ½ teaspoons garlic powder

• 2 tablespoons parsley flakes

• ½ teaspoon each salt and pepper

• Instructions;

• Preheat oven to 375 degrees

• Beat eggs and set aside

• In a second dish combine Panko Bread crumbs, flour, Parmesan, parsley and garlic powder

• Dip the chicken in egg and then into the crumb mixture pressing the crumbs to adhere to the chicken

• Place on a pan lined in Parchment paper, sprinkle any leftover mixture over chicken

• Bake at 375 for 20-25 minutes or until juices run clear 165 degrees at thickest part of the chicken