Crispy Parmesan Chicken

  Thanks to the Best of Country Cooking for a chicken recipe that everyone thought was very good. I liked the fast time to cook it, I guess I will really have to invest in a meat mallet now, as it was requested to be put on the rotation and I long ago gave away my meat mallet. I used the side of a heavy plate to pound out the chicken breast and it worked, just took a little longer. 

  I bought one whole boneless, skinless chicken breast from the meat department of our local Fareway store. Chicken breasts are so large now, that it easily made 4 pieces of chicken. One for each of us and one for lunch tomorrow.

  The pounding took the longest and the chicken was done in 4 minutes on each side. I used a nonstick skillet so 2 tablespoons of vegetable oil is a great plenty. 

  This makes a tasty week night meal. If you have the breasts pounded out and the cracker crumbs ready to go, it is very fast to get to the table. You could pound out your breasts when you get home from the store and have them frozen ready to go to save some time.

Crispy Parmesan Chicken

2 boneless, skinless chicken breast halves or one whole breast

2 eggs

½ cup finely crushed saltines

½ cup grated Parmesan cheese

2 tablespoons oil

  Flatten chicken breasts to ¼ inch thick. Beat the eggs in a shallow bowl (a pie plate works well). Combine the Parmesan cheese, and cracker crumbs in another bowl. Dip chicken in egg, then coat with the crumb mixture. Heat the oil in a skillet; cook chicken for 4 minutes per side or until juices run clear. YIELD: 4 servings