EwE - Crispy Parmesan Chicken Breasts

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first, thank you to everyone who has been praying for me and supporting me!   



Now about this chicken!   I was not prepared to like this.   I do not care for parmesan cheese nor do i care for dijon mustard.   I tried baking this in the oven first but i then had to take it out and skillet cook it in order to get that crunchy parmesan topping ellie talks about in her recipe.   The chicken breasts were huge so i always slice mine in half.   They cook much quicker that way and they are just the right size for serving.  Margaret at teaandscones.wordpress.com chose this and I thank her because I will be making this one over and over!   You can find this recipe in Ellie Kreigers Weeknight Wonders cookbook.  Check out our website for more delicious Ellie ideas!  Ewellie.wordpress.com






Comments

Chats the Comfy Cook said…
I don't know if you will see this before tomorrow's scheduled activity or not but you do know, you are in my prayers.

If you are seeing this after the event, I pray that you are smiling and feeling well.
March 10, 2015 at 8:21 PM
Kayte said…
Oh, yes, that crunchy topping was really wonderful, wasn't it? Yours looks great. I cut the chicken breasts in half as well as they are so large otherwise...where do they get those really really big ones anyway? I will make this one again as well.
March 12, 2015 at 5:20 PM
Kayte said…
Oh, yes, that crunchy topping was really wonderful, wasn't it? Yours looks great. I cut the chicken breasts in half as well as they are so large otherwise...where do they get those really really big ones anyway? I will make this one again as well.
March 12, 2015 at 5:20 PM
Cakelaw said…
This one was good, wasn't it. Glad you made it and loved it. Hope you are feeling your usual self again.
March 15, 2015 at 3:58 AM
TeaLady said…
I really liked this. Would have liked it better if the crunchy stuff had stayed on. I pounded my breast thin because they are so big.

BTW if you get a chance the website is ewellie.wordpress.com not eatingwithellie.com
March 17, 2015 at 10:40 PM
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