30 MIN. HERB GARLIC PARMESAN CHICKEN BREAST

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a richer flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are less expensive.

Start with partially frozen chicken breasts and cut them in half.

Pound the chicken breasts to tenderize them.

Sprinkle the chicken breasts generously with coarse kosher salt and set aside.

Mix together fresh herbs, dried herbs, salt, and pepper in a bowl.

Add about 1/3 cup grated Parmesan cheese to the herb mixture.

Add one beaten egg to the herb and cheese mixture and mix well, then set aside.

Dredge the chicken breasts in flour to preserve moisture and keep them tender, then transfer to another plate.

Coat the floured chicken with the herb and cheese mixture and set aside.

Heat oil and butter in a skillet.

Add the chicken to the pan and brown on all sides for about 5 to 7 minutes until golden brown.

Remove the browned chicken to a plate and set aside.

Drain excess grease from the frying pan.

Add the reserved chopped herbs and garlic to the frying pan.

Pour in about 3/4 to 1 cup of chicken broth and bring to a simmer.

Return the chicken breasts to the broth and cover, cooking for 10 minutes at a gentle simmer.

Serve the chicken with some broth spooned over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens