Parmesan Crusted Chicken



1 lb boneless skinless chicken breast halves or chicken tenders
2 eggs, slightly beaten
½ cup flour
1 ½ cups shredded Parmesan cheese
2 tablespoons butter

1. Slice each chicken breast into three ½ inch thick pieces. Dip each piece in flour and gently shake off the extra amount. Using a fork, dip the flour covered chicken pieces into eggs, making sure to coat the whole surface. Drop the chicken pieces into shredded Parmesan cheese, pat to create a coating.
2. Melt ½ tablespoon of the butter in a nonstick pan. Place the chicken pieces in the pan, keeping them separate. Add more butter as necessary. Cook over medium-low heat, uncovered, until each side is golden brown.

Servings: 3-4

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