Herb-Parmesan Chicken Breasts

Herb-Parmesan Chicken served with pasta and green beans

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4



Ingredients:
1 tsp grated lemon zest
1 sm clove garlic (I used minced garlic)
1/2 c loosely packed parsley leaves
4 (6oz) boneless, skinless chicken breast halves
Salt and pepper
1 TBSP butter
1 TBSP vegetable oil
1/2 c Chicken broth
1 c grated Parmesan (I used the kind that come in a jar, not fresh)



Directions:

1. Topping: Place lemon zest, garlic, and parsley in Magic bullet and blend or gather and chop repeatedly until mixture resembles coarse sand. Set aside.
2. Place chicken between 2 sheets of waxed paper, or ziplock bags and pound flat with a mallet. Season with salt and pepper.
3. Melt butter with oil in a large skillet over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
4. Pour fat from skillet and add chicken broth. Increase the heat to high and bring to a boil, stiring to pick up browned bits. Boil until liquid has thickened and reduced to 2 TBSP, about 2 minutes.
5. Return chicken to the skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic topping.

I mixed the first 3 ingredients in my Magic Bullet to give it the sand consistency.

Flatten the chicken with a mallet

Frying the Chicken in the butter/oil

Chicken with parmesan melted