My husbands exact words after his first bite, “Oh my god, Betty, this is so good!

This Parmesan Crusted Chicken recipe is a surefire way to create a restaurant-quality dish at home. The juicy chicken is coated in a crispy Parmesan cheese mixture, resulting in a flavorful and satisfying meal.

Ingredients:

Ingredient	Quantity
Boneless, Skinless Chicken Breasts	2 (approx. 450g each)
Shredded Parmesan Cheese	2 cups (200g)
Salted Butter	1 1/2 sticks (180g)
Large Egg	1
Water	1 tablespoon
Olive Oil	3 teaspoons
Minced Garlic	1 teaspoon
Salt	1/2 teaspoon
Black Pepper	1/2 teaspoon

Instructions:

Prepare the Chicken (5 minutes):
- Place the chicken breasts between two pieces of plastic wrap or parchment paper.
- Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
Make the Coating (2 minutes):
- In a shallow bowl, whisk together the egg and water until well combined.
- In another shallow dish, combine the shredded Parmesan cheese, minced garlic, salt, and black pepper.
Coat the Chicken (2 minutes per breast):
- Dip each chicken breast into the egg mixture, making sure it’s completely coated.
- Dredge the egg-coated chicken in the Parmesan cheese mixture, pressing both sides firmly to ensure the cheese adheres well.
Cook the Chicken (8-10 minutes):
- Heat the olive oil and 1 stick of butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
- Add the Parmesan-coated chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- During cooking, add the remaining 1/2 stick of butter to the skillet to keep the chicken moist and flavorful.
Serve (5 minutes):
- Transfer the cooked chicken to a plate and let it rest for a few minutes to allow the juices to redistribute.
- Serve the Parmesan Crusted Chicken hot, garnished with fresh herbs if desired. Enjoy with your favorite sides!