It’s time for another Barefoot Bloggers selection. This time, Parmesan Chicken was chosen by Megan of My Baking Adventures.  I have never made this sort of recipe at home before so I was really looking forward to testing it out.  

I really waited until the last minute with this. Even though I read the posting date quite a few times, I thought I had until the weekend to get it done but that wasn’t right.  Hmm. But that’s kind of normal for me to mix up days, the passage of time is very strange to me. A lot of times, I am not sure what day of the week it is. Or what week of the month it is. Sometimes, I get the month right… sometimes not. And, I’m embarrassed to say, sometimes I even talk about the wrong year… and not just right after the turn of the New Year when it’s acceptable. My co-worker is the one who sees this flaw of mine on a regular basis and catches most of my mistakes and quickly corrects me. She’s just accepted that I’m a little off with the concept of time and doesn’t make fun of me *too* much. Unless we’re in a large group of people, of course.

Anyway, good thing this Parmesan Chicken was ridiculously fast and easy to make because I made it tonight as soon as I got home from work.  And I got off work late. 

The boyfriend is out of town so I only made one chicken breast for myself. I pounded out the chicken with a rolling pin until I thought it was thin enough. Next, I got the three plates together with the flour, egg and breadcrumb mixtures and got to dipping. Then it went right in the pan. I cooked for a few minutes each side while putting together the salad. Within about 6 minutes dinner was done. Making spaghetti from a boxed pasta and a jar of sauce takes longer than this. It was really good and I would make it again for sure. I really liked the addition of the lemon vinaigrette salad although my first instinct was to leave it out. I’m glad I didn’t. Thanks Megan for such a wonderful choice!

Parmesan Chicken
featured on the Barefoot Contessa show Mystery Guest

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry, 1 recipe Lemon Vinaigrette

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Click here for directions!

Please stop by and check out all of the other Barefoot Bloggers takes on Parmesan Chicken here.