"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan-crusted Chicken Breast Recipe

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This recipe for Parmesan-crusted Chicken Breast, by , is from The Romano Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Sandy

Category:
Category:

Ingredients:  
Ingredients:  
2 ounces Parmesan cheese
4 boneless, skinless breasts (about 5 ounces each)
1 tbsp Dijon mustard
tsp freshly ground pepper
cooking spray

Directions:
Directions:
Coarsely grate the Parmesan cheese (it should yield one cup)

Put the chicken between two sheets of plastic wrap and pound it out to an even thickness of about inch. Rub the top side of the chicken pieces with half the mustard, then sprinkle with half the cheese, pressing lightly so it adheres, and then season with half the pepper. Flip the chicken pieces over and repeat on the other side.

Spray a large non-stick skillet with cooking spray and heat over a medium heat. Add the chicken to the pan and cook without moving it until the cheese forms a deep brown crust on one side 3-5 minutes then use a spatula to flip the chicken and cook until browned on the other side and cooked through 3-5 minutes more.

 

 

 

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