I had these huge chicken breasts to cook but I find the big ones tend to be tough even after brining sooo….I split the whole breast then butterflied them. Still HUGE so I cut them through and beat the crap out of them. Easy but a little time consuming. In the end, perfectly fork tender though. I literally had to dig for ingredients. Been out of town so I used what I had. Sometimes I wow myself ?
- 3 Skinless boneless chicken breasts, butterflied and pounded
- 2 cups cracker crumbs, I gathered all my odds and ends of every cracker I had and beat them in a ziplock bag with a rolling pin, or use a food processor
- 1 cup grated Parmesan cheese
- to taste Salt, pepper, onion and garlic powders, Italian seasoning
- 2 eggs, beaten with a splash of water
- 1 cup flour
- 1/2 lb grated Monterrey Jack cheese, I grate my own
- 1 jar your fave marinara or make your own
- Enough olive oil to coat the bottom of large skillet
Build a breading station. In one shallow dish put the flour. In another shallow dish put your beaten eggs and water, and in the third dish put the cracker crumbs, Parmesan, and spices. Combine with a fork. Start with flour. Flour the chicken. Pat off the excess. Dip it in the egg mixture and let the excess drip off then into your cracker crumb mixture. Thoroughly coat them and set them on a plate. I do 2 at a time in batches.
Pan fry the chicken pieces til done. At this point I put the cooked chicken in a 200 degree oven to stay warm on a cookie sheet covered in parchment.
When they’re all done leave them in the oven til you’ve pulled your meal together. When ready to eat, crank oven to 400, spoon marinara over each filet and top with cheese and bake til melted, about 10 mins. Eat up!
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