Crispy Cheesy Chicken Breasts
Love at first bite is what they said.
Tender pan-fried chicken breasts is what they ate.
They were cheese lovers and new found soul mates.
It was going to last forever.
There is just something about chicken and cheese that is so blissful. Here is a great chicken recipe that fries up crispy & delicious chicken for a dinner that leaves people talking about you.
We all want better health and we all want fried chicken! Here is a recipe that gives us both.
Try and use only organic, free-range chicken and eggs if possible.
Chicken can get a little boring if you tend to eat a lot of it, but not this chicken. This crispy cheesy chicken is so delicious that the rest of the meal can be made around it.
Serve this chicken with a nice and healthy vegetable loaded salad or a side of sauteed zucchini & squash. That’s not a vegetable salad .. that’s a vegetable loaded salad!
Something light and fresh.
Crispy Cheesy Chicken Breasts
- 1 cup of buttermilk
- 4 6- oz. boneless skinless chicken breasts, slightly pounded
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/4 teasppon black pepper
- 1/2 teaspoon garlic powder
- 3 eggs, beaten with 1/4 cup water
- 3/4 cup bread crumbs
- 1/4 cup hard Asiago cheese, finely grated
- 1-1/2 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- 4-5 tablespoons coconut oil
- Soak the chicken breasts in buttermilk for one hour.
- If you don’t have buttermilk, add a little lemon to a cup of milk.
- Preheat oven to 250 degrees.
- Create a “breading station” by combining flour, garlic powder,salt and pepper in one bowl, beaten eggs mixture in another, and bread crumbs combined with Asiago cheese and oregano in a third. A glass pie dish or similar shaped container works great for the bread crumb mixture.
- Place chicken breasts between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until they are a uniform 1/2 inch thick. Discard plastic wrap and pat chicken dry with paper towels. Make sure all excess moisture is removed.
- Starting with one breast, dredge it flour and shake off any excess. Dip in egg mixture to coat thoroughly. Lift and allow excess to drain before pressing the chicken into the bread crumb and cheese mixture to coat. Flip breast and repeat. Place each coated breast on a wire rack and let sit for 5-10 minutes to “set up.”
- Add 1/2 of the coconut oil to a 12″ skillet and set to medium-high heat. Working in batches, add 2 of the breaded chicken to the hot oil once it starts to shimmer. For best results, don’t do all 4 at the same time to prevent overcrowding in the pan. The excess steam from overcrowding will interfere with the browning process.
- Cook on one side until golden brown and crisp, then turn over to repeat on opposite side. As soon as each breast is flipped, reduce heat to medium and cook on second side about 4-5 minutes to finish cooking through. Remove cutlets and place on a wire rack set inside a rimmed baking sheet and gently remove excess oil with paper towels.
- Place chicken in the oven to keep warm.
- Remove cooking oil from pan and wipe excess with a paper towel. Add remaining oil to the pan and repeat process with remaining chicken cutlets.
- Place additional chicken breasts on the baking sheet and sprinkle each piece of chicken with mozzarella cheese.
- Place chicken back in the oven until cheese has been melted..
- Serve warm.
