Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Parmesan Crusted Chicken Breasts (listen here) from Weeknight Wonders by Ellie Krieger. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
2 ounces Parmesan cheese (about 2⁄3 cup grated)
4 skinless boneless chicken breasts (about 6 ounces each)
1 tablespoon Dijon mustard
1⁄2 teaspoon freshly ground black pepper
Coarsely grate the Parmesan cheese. Put the chicken between sheets of plastic wrap and pound it out to an even thickness of about 1⁄2 inch. Rub the top side of the chicken pieces with half the mustard, then sprinkle with half the cheese, pressing lightly so it adheres, and season with half the pepper. Flip the chicken pieces over and repeat on the other side. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add the chicken to the pan and cook, without moving it, until the cheese on the bottom forms a deep brown crust that releases fairly easily from the pan, 2 to 3 minutes. Flip and repeat on the other side, cooking until the chicken is cooked through, 2 to 3 minutes more.
*A pump spray of extra virgin olive oil is a great options