The Basics: Italian Chicken
Starr’s Favorite Italian Chicken
- Boneless skinless chicken breasts
- Italian seasoned bread crumbs
- Grated Parmesan cheese
- Fresh garlic, pressed
- Dried Basil
- Salt and Pepper
- Olive oil
- Butter
Here is another recipe of exact measurements! I usually cook for two, so I take two chicken breasts and using the smooth side of a mallet, pound them until evenly thin, approximately ¼ inch thick. I smash the heck out of them, they don’t really look like chicken breasts anymore, but that’s okay with me. I think the thinner the better; they cook quickly and are very tender.
Mix together equal parts bread crumbs and cheese. For two servings I use about ½ cup each, I end up throwing some out, but you want to have plenty to dredge the chicken in. Then sprinkle the crumb mixture with basil, salt and pepper to taste. Stir in your pressed (or minced) garlic, I use one clove.
Heat skillet on medium high heat. Add about a tablespoon of olive oil for two breasts and then a tablespoon of butter. Dredge the pounded chicken in the bread crumb mixture, coating both sides. Lay in the skillet and cook one side until the edges of the chicken start to turn opaque. Then flip and fry the other side until golden brown. You want the chicken to be no longer pink inside, but do not overcook.
This has been a simple favorite around here for many years. You can serve with your favorite pasta, garlic smashed potatoes (think Buca di Beppo), or you could top with a little marinara sauce and mozzarella and briefly broil for Chicken Parmesan.
