Here's a way to cook chicken that's quick and delicious. If you have a thick cut of chicken breast, cut it in half across the plane so that each piece will cook quicker, more evenly, and have more flavor.
2 Chicken Breast, cut across to make thinner pieces
1 cup bread crumbs (I used panko)
1 tsp paprika
1 tsp salt and some pepper or more or less according to taste
1 tsp dried coriander
1/2 tsp dried tarragon
1/2 tsp dried parsley
(you can really use whatever herbs you like, sometimes I use different herbs)
1 tsp garlic powder
1 egg
4 tbs flour for dredging
Combine bread crumbs, paprika, salt, pepper, coriander, and herbs.
Lightly salt and pepper pieces of chicken on both sides
Dip each piece in flour, shake off excess.
Dip in egg, shake off excess.
Dip both sides in bread crumb mixture to coat chicken.
Add about 1 tbs of olive oil to a large skillet on medium heat.
Add chicken breasts and cook on each side for about 4-5 minutes per side until cooked through. Add more oil if pan becomes too dry.
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| I served with honey roasted sweet potatoes and mustard greens. |
