This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy.  Add this chicken idea to your dinner this week.

Parmesan Crusted Chicken Recipe

Uninterested in the equal antique bird breast recipes? In that case, you are going to need to make this Parmesan Crusted chook recipe. I normally make hen recipes for dinner a couple of times in step with week.  My own family loves it after I make a number of our favorites like smooth chicken Pot Pie Casserole or our pink warm hen. the ones are go to chook recipes.

I never use to pound my chicken to make it thinner. I have changed my ways. When I butterfly our chicken breasts and pound them flat, they cook so much quicker. When we have a busy evening, time saving recipes are always a must. For this Parmesan Crispy Chicken, the pounding method saves me from spending way too much time in the kitchen.

Parmesan Crusted Chicken Recipe


  • 1 Egg
  • 1 tbsp Water
  • 1 tsp minced Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 tbsp Butter
  • 2 tbsp Olive Oil
  • 2 cup Shredded Parmesan Cheese
  • 2 lb Boneless Skinless Chicken Breast


  1. Cut each breast in half and pound to about 1/2″ thick.
  2. Beat egg and water in a shallow bowl until blended.
  3. Add garlic, salt and pepper and whisk to blend.
  4. Place parmesan in another shallow bowl.
  5. Dip each piece of chicken in egg mixture making sure to coat.
  6. Allow excess egg to drip off.
  7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
  8. Place butter and oil in a large skillet over high heat.
  9. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
  10. Lightly press with spatula then turn over and again do not move until browned.
  11. Lightly press with spatula and remove to serving plate.
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Bacon wrapped chicken rolled in brown sugar and baked! I have no words for how delicious and flavorful these little bites of seasoned chicken are! Tender, scrumptious and oh so easy to make! 

I’m great excited nowadays because I’m headed out to a girls experience in Palm Springs with some of my girlfriends! I get to go away my crazy weekends of baseball and practices in the back of and experience the pool for some days.

Brown Sugar With Bacon Wrapped Chicken

I know, I understand. I was simply in Palm Springs. Permit’s just say that vacation turned into hardly categorised as a vacation. I chased after my kids and had to swim with them the complete time with a view to watch them carefully within the water. It was quite arduous. I’m looking forward to spending some time talking to the girls and playing the sun.

I recognize, I recognise. I used to be simply in Palm Springs. Allow’s simply say that excursion become hardly ever categorised as a vacation. I chased after my kids and needed to swim with them the whole time with a view to watch them carefully within the water. It became quite exhausting. I’m searching forward to spending a while chatting with the girls and enjoying the sun.

Brown Sugar With Bacon Wrapped Chicken


  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. garlic powder
  • bacon with pieces cut in half
  • 2/3 cup Truvia Brown Sugar Blend or and 1 1/3 cup light brown sugar
  • 1 1/2 pounds boneless chicken breasts cut into tenders


  1. Preheat oven to 350ºF. Generously spray a broiling pan with cooking spray and set aside.
  2. In a bowl, mix together the chili powder, cumin, garlic powder, salt and pepper. Stir to combine.
  3. In another bowl, pour in Truvia Brown Sugar (or brown sugar).
  4. Roll chicken pieces in chili powder mixture.
  5. Next, secure a piece of bacon around the chicken using a toothpick.
  6. Now roll in the brown sugar until well covered.
  7. Place on the prepared baking pan. Bake for about 30 minutes or until cooked through.
  8. If you like bacon crispier, place under broiler for a few minutes until bacon is brown and crispy. Enjoy!

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Frozen White Chocolate Cream Puffs. A terrific last minute dessert idea to have on hand in the freezer. They also make a great addition to a party buffet table as a perfect hand held dessert.

Thank you so much to all our readers, each veteran and state-of-the-art who’ve supported us alongside the manner. We virtually have plenty to rejoice as we head into Autumn and we have plenty more to come back as we’re planning new recipes for the Thanksgiving and excursion season.

Frozen White Chocolate Cream Puffs Recipe

To rejoice this weekend, I concept about making a new birthday party cake but because our fifth blog-iversary is across the nook, I’m saving that luscious idea for later. As a substitute, due to the fact i’ve been yearning a few easy Cream Puffs recently, I decided to make some to display in a brand new centrepiece presentation.

It includes some easy chocolate dipped sweet strawberries and a drizzle of melted white chocolate.

Frozen White Chocolate Cream Puffs Recipe

For the choux pastry shells:

  • 1 cup water
  • ½ cup butter
  • ¼ tsp salt
  • 1 cup all purpose flour
  • 4 large or extra large eggs

For the white chocolate cream filling:

  • 3/4 cup white chocolate chips
  • 2 cups whipping cream
  • 2 tsp vanilla extract
  • 3 rounded tbsp icing sugar powdered sugar

To prepare the choux pastry shells:

  1. Add the butter and water to a medium sized saucepan and bring to a gentle boil.
  2. Reduce the heat to medium and quickly add the flour and salt all at once, stirring them in quickly to form a soft dough.
  3. Cook this mixture stirring constantly for an additional 3 minutes.
  4. Allow this mixture to cool slightly for about 10 15 minutes before adding the eggs, one at a time, stirring until smooth after each addition.
  5. Cover and chill thoroughly in the refrigerator.
  6. Preheat oven to 400 degrees F.
  7. Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet.
  8. Bake at 400 degrees F for 20 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.

To make the white chocolate cream filling:

  1. Melt the white chocolate in a double boiler over gently boiling water. Let it cool to almost room temperature.
  2. Beat the whipping cream, icing sugar and vanilla extract to firm peaks.
  3. Gently fold the melted white chocolate into the whipped cream.
  4. Place the white chocolate whipped cream in a piping bag with a star tip or large round tip . Push the tip into the cream puff shell and fill the entire inside of the shell with the cream. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife and spoon the filling into the top and bottom halves and then putting them back together.
  5. Freeze the cream puffs on a baking sheet for several hours or overnight. Move to an airtight plastic container if you are storing them longer than a day.
  6. Serve with a dusting of powdered sugar and a drizzle of melted white chocolate if you like. Chocolate ganache dipped strawberries make a beautiful presentation with a plate of these cream puffs.
  7. These are also excellent when made at half size as profiteroles and served at a dessert buffet.
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