Parmigiano Panko Herb Encrusted Chicken Breasts

Had all these ingredients in the house -so decided it would be an easy working from home lunch to make...but it wasn't anything special.  I've had better breaded chicken before, so wouldn't make this again either.  What a meal bust :(  However, Ross thought the chicken was pretty good - so maybe put it in the cookbook.  We shall see.

Bellalimento.com

Ingredients:

4-6 chicken breasts

olive oil

panko flakes - enough for breading

1 1/2 cups Parmigiano reggiano - grated

2 tablespoons dried basil

salt / pepper

Trim your chicken breasts for excess fat.  Take a piece of plastic wrap and cover your chicken breasts.  Pound them out with a mallet until they're about 1/4 inch thick.

In a large deep sided pan over medium heat, put enough olive oil to pan fry your chicken breasts..

While your oil is heating, place panko flakes into dish.  Add Parmigiano, basil, and season with salt and pepper.  Mix together with a fork.  Press chicken breasts into mixture, breading chicken on both sides.

Place breaded chicken breasts into hot oil and fry until golden brown on both sides.  Turning as necessary.  Careful not to crowd the pan.  Roughly 3 minutes per side depending on thickness of chicken.