Parmesan Crusted Chicken Breasts with Rosemary Potato Chips
45 minutes
Serves: 3
Chicken breasts are dipped in egg, coated with a Parmesan cheese bread crumb mixture, then sautéed and served with homemade potato chips seasoned with rosemary and a delicious dip of mayonnaise and Parmesan.
Ingredients
- CHICKEN
- 1 egg
- 1/2 cup fresh bread crumbs
- 1/2 cup fresh grated Parmesan cheese
- 1/2 teaspoon coarse ground pepper
- 1/4 teaspoon salt
- 1 teaspoon finely chopped fresh rosemary sprigs
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 2 tablespoons olive oil, divided
- 1/4 cup finely chopped fresh parsley
- CHIPS
- 1/4 cup canola oil
- 4 medium Yukon Gold potatoes, thinly sliced
- 1/4 cup fresh grated Parmesan cheese
- 2 teaspoons finely chopped fresh rosemary sprigs
- 1 teaspoon coarse salt
- DIP
- 1/4 cup mayonnaise
- 2 tablespoons fresh grated Parmesan cheese
- 1/2 teaspoon coarse salt
Instructions
- Whisk egg in a shallow bowl.
- Stir together bread crumbs, Parmesan cheese, pepper, salt, and rosemary in a shallow plate. Dip chicken breast in egg then toss in bread crumb mixture to coat. Repeat with remaining breasts.
- Cook,stirring occasionally, chicken breasts in 1 tablespoon olive oil over medium high heat for 6 to 8 minutes per side, or until golden brown in a large skillet. Cook to internal temp of 165°F. Add additional olive oil while cooking, stirring occasionally, if necessary. Sprinkle with parsley.
- Heat canola oil to 400ºF in a heavy skillet.
- Fry potatoes in batches for 4 to 6 minutes (depending on size and type of potato) until golden brown.
- Drain on paper towel; sprinkle with Parmesan cheese, rosemary, and salt.
- Meanwhile, stir together all dip ingredients in a small bowl. Serve with Parmesan chicken breasts and dip.