Parmesan Chicken Fillets
Great with Greek salad...remember not to used frozen meat
Yield
4 servingsPrep
2 minCook
25 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
Parmesan cheese
|
|
| 15 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
Dip the fillets in the corn flour and shake off the excess. Fry in the olive oil until golden brown all sides. Place in an oven dish and sprinkle the Parmesan cheese over the fillets, bake for 20 min in a medium heat oven 180 deg. Do not over cook the chicken.... Remove from the oven, cut across the grain into smaller pieces and serve with Greek salad. The secret to this recipe is not to use frozen or thawed meat, you will loose the juice and the chicken will be dry. Remember, when you deep freeze meat the cells expand because of the water inside the cells and it will eventually burst....the same as when you put a bottle of water in the freezer and leave it over night. When you thaw the meat you loose all the water and the meat is dry.
