Two days left in the February giveaway. I will draw a winner at random on Sunday and announce on Monday.
A new blog theme is on the way for spring. I'll be back with more Everyday Inspiration, the rest of my 50 recipes, and a new feature I'm really excited about: mother-daughter mondays.
6 boneless, skinless chicken breasts
1 c. flour
1-1/4 c. seasoned dry bread crumbs
1/2 c. grated Parmesan
Cut each breast into three to four smaller pieces. Combine flour with some salt & pepper in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine the bread crumbs with the Parmesan. (A dash of dried thyme is also nice.)
Coat each breast piece with flour, shake off excess; dip both sides in the egg; then dredge in bread-crumb/cheese mixture.
Heat about 1 T. butter + 1 T. olive oil in a large skillet. Cook over medium low heat, 4-5 minutes per side. (I usually cook half for the evening meal, then cook the other half to save for lunches or sandwiches.)