So I was clearly deceived by the mid-40 degree weather we’ve been having here, and thought that breaded chicken over a salad would be a nice dinner. Which is was, but I decided to have this the other night when it suddenly got colder and apparently there was supposed to be a blizzard… I should have done mashed potatoes and hot vegetables, or something equally comfort food-ish. Oh well!
I got the recipe for the chicken from my sister-in-law, and it’s really no harder than making regular breaded chicken – you just use crushed Cheez-Its instead of breadcrumbs! Since I’m generally only cooking for me, the quantity is for one person (although this actually ended up lasting me for a couple of meals).
- 1 boneless, skinless chicken breast, either pounded thin or sliced thinly, cut into several pieces
- about 1 cup of Cheez-Its
- 1/4 to 1/3 cup of grated Parmesan cheese
- 1-2 tsp. Italian seasoning
- several tablespoons of flour
- 1 egg, beaten with milk
- oil for cooking
Crush the Cheez-Its either in a food processor or in a bag with a rolling pin (I used my food processor), until they resemble coarse crumbs. Place in a bowl and mix in the Parmesan cheese and Italian seasoning. Dip each piece of chicken first in the flour, then in the egg, then in the Cheez-It mixture. Place each piece in a frying pan, and cook until each side is golden brown. Or, if you have a meat thermometer, you can use that to know when it’s done. Cut the chicken into strips and place on top of your salad – then eat! 🙂