Barefoot Bloggers: Parmesan Chicken

by Melissa on June 26, 2008

This weeks Barefoot Bloggers dish was chosen by Megan of My Baking Adventures. Great choice Megan! The chicken came out moist and and flavorful. The salad greens, with the tangy lemon vinaigrette, were delicious on top. We had this with wild rice and it was a fantastic dinner. This would be a perfect dish to make for company and one we will be having again very soon. I did add a small amount of fresh, minced garlic to the lemon vinaigrette. I would suggest making the vinaigrette before everything else, to allow the flavors to blend together.

This recipe comes from Barefoot Contessa Family Style, but it can also be found on foodnetwork.com. Be sure to check out the other Barefoot Bloggers here!

Parmesan Chicken

  • 4 to 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1 1/4 cups seasoned dry bread crumbs
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Salad greens for 6, washed and spun dry
  • 1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette

  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced garlic

In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and garlic.

Yield: 6 servings

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{ 3 comments… read them below or add one }

Sarah June 26, 2008 at 7:38 pm

Looks great and I like the addition of the garlic. I am sure that added great flavor!

Reply

Erin June 27, 2008 at 8:59 am

I’d love the garlic in the salad dressing too. Yours looks wonderful!

Reply

Janna from Honeyed Hashette June 29, 2008 at 8:36 pm

I joined BB too and just wanted to say hi.
I will be trying out your scallops recipe too. LOVE seafood. Yum.

Reply

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