Ingredients: |
Ingredients: 4 Large Boneless, Skinless Chicken Breasts
1/4 cup All-Purpose Flour
4 tablespoons Lemon Pepper
16-oz container of grated real Parmesan Cheese (You can substitute a cheese blend if you prefer, but make sure it is real cheese. It's not recommended to use shredded or sliced cheese.)
12-oz Heavy Whipping Cream, or Condensed (unsweetened) Milk
1 Extra Large Egg
Recipe serves 4-6 people
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Directions: |
Directions:Preheat oven at 350º
Place the chicken cutlets between two layers of plastic wrap or wax paper, and pound them thin. If your chicken breasts are thick, cut them in half to double the number of cutlets, before pounding them thin.
Butter a long rectangular shallow ovenproof dish, or spray with cooking spray. Sprinkle a layer of Parmesan cheese on the bottom of the dish.
Place the flour and lemon pepper in a large plastic bag and shake to mix thoroughly. Place each chicken cutlet in the back and shake to coat thoroughly, then lay the cutlets in the baking dish on top of the cheese, preferably side by side, so not layered. Cover the chicken breasts with a generous layer of grated Parmesan cheese.
In a blender or shaker, mix heavy cream and one egg. If there is any flour/lemon-pepper mixture left, add it to the liquid to thicken it it a bit. If there is no coating mix left, you can use a tablespoon of grated cheese instead. Blend thoroughly, then pour over the chicken cutlets, so they are all thoroughly covered.
Bake at 350º for 30-40 minutes, or until the top of the dish is golden brown. Check the chicken to make sure it is thoroughly cooked by making a small incision in one cutlet with a knife. Let stand for 5 minutes.
Serve with new potatoes and a tossed green salad.
Preparation time: about 20 minutes
Baking time: about 30 minutes |
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